Field Fruit Tart

Name: Field Fruit Tart
Total time: 2 h 30 min
Yield: 1 tart
Ingredients: 1 teaspoon grated orange zest; 1 cup shelled, unsalted pistachio nuts; 1/4 teaspoon ground cardamom; Basic tart dough (see recipe); 1 cup half-and-half; 1 cup buttermilk; 1 2-inch-long vanilla bean, split lengthwise; 2 tablespoons sugar; 4 egg yolks; 1 tablespoon flour; 8 fresh apricots, peeled, pitted and halved; 1/2 cup sugar, plus 2 tablespoons; 2 cups fresh raspberries; 2 tablespoons orange-flavored liqueur (preferably Grand Marnier); 2 cups fresh blackberries; 2 cups fresh blueberries

By Molly O'Neill

Total Time: 2 hours 30 minutes
Rating: (0)
Notes: Read community notes

Featured in: The Art of the Tart

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Ingredients

Yield:1 tart

The Crust

1teaspoon grated orange zest
1cup shelled, unsalted pistachio nuts
¼teaspoon ground cardamom
Basic tart dough (see recipe)

The Custard

1cup half-and-half
1cup buttermilk
12-inch-long vanilla bean, split lengthwise
2tablespoons sugar
4egg yolks
1tablespoon flour

The Fruit

8fresh apricots, peeled, pitted and halved
½cup sugar, plus 2 tablespoons
2cups fresh raspberries
2tablespoons orange-flavored liqueur (preferably Grand Marnier)
2cups fresh blackberries
2cups fresh blueberries

Ingredient Substitution Guide

Preparation

Step 1
To make the crust, place the orange zest, pistachio nuts and ground cardamom in a food processor and pulse until the nuts are well ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe, omitting the lemon zest. Proceed with the dough's second step.
Step 2
To prepare the custard, whisk together the half-and-half and buttermilk. Scrape the seeds from the vanilla bean into the mixture, add the sugar, egg yolks and flour and whisk well to combine and refrigerate.
Step 3
To prepare the fruit, toss the apricots with the ½ cup of sugar. (Fresh nectarines or peaches may be used instead, but these larger fruits should be quartered and then mixed with the ½ cup of sugar.) Toss raspberries with 1 tablespoon of Grand Marnier and a tablespoon of sugar. Toss the blackberries with 1 tablespoon of Grand Marnier and 1 tablespoon of sugar. Set berries aside.
Step 4
Preheat the oven to 350 degrees. Roll the dough and fit it into a 12-inch tart pan. Prick the dough lightly with a fork. Arrange the apricot halves in concentric circles beginning at the outer edge of the tart and moving toward the center. Mound 1 cup of the blueberries in the center. Arrange the remaining blueberries, raspberries and blackberries over the apricots, mounding the fruit as necessary.
Step 5
Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit completely, but it should be evenly dispersed throughout the tart. Bake until the custard is set, about 45 to 50 minutes. Cool and serve.