Executive Pastry Chef Selina Progar shares her recipe for this delightful seasonal fruit tart.

Ingredients

Sable Dough
95g eggs
5g vanilla
446g all purpose flour
57g Almond Flour/Meal
5g Salt
171g Powder sugar
228 g Butter, cold

Instructions

Cream butter, salt, sugar, and almond flour.
Add eggs, and mix until combined. Scrape down the sides of the bowl with a rubber spatula to combine.
Add flour, and mix until smooth.
Place dough in plastic wrap and chill for at least 2 hours.
Remove dough from the fridge, and with a dusting of flour, knead the dough so it forms a nice ball. Dust the table with additional flour, and roll the dough out to about the thickness of 2 quarters stacked. Place dough on a tray lined with parchment paper, and place it back in the fridge for 5 minutes. Don’t put it in the fridge longer, otherwise it will crack will you mold it.
Place tart mold on top and run a knife about 2 inches larger than the tart ring you are using.
Brush all the flour from the dough. Line a tray with parchment and lay the tart ring on the tray. Then lay the dough in the tart ring and press the dough into the grooves. Doing your best to create 90 degree angles at the corners. Be sure to press together any holes or cracks.
Allow the excess dough to hang over the edges slightly.
Bake at 350 degrees for 10 minutes, remove the pan from the oven and let it cool for 5 minutes. Then carefully trim the edges to match the pan with a pairing knife. Then place it back in the over for 10 minutes or until it is light brown. Cool completely. Keep wrapped at room temp
Fill with pastry cream (Recipe below). Top with your favorite berries.

Pastry Cream

Ingredients

13.5oz Heavy Cream
6.75oz Milk
1 Vanilla Bean, scraped
5oz Sugar
Pinch of Salt
2 oz Corn Starch
7.5oz Yolks

Instructions

Bring heavy cream, milk, and vanilla bean to a boil with
Once the cream has boiled turn the heat on very low.
Combine sugar, salt, yolks, and corn starch.
Temper the cream and milk into the yolk mixture, by slowly pouring the cream into the yolks while whisking. Once fully incorporated pour it back into the pot on the stove. Turn heat to low medium.
Whisk continuously until it starts to thicken. At this point it may look separated, or pull away from the pot due to the high-fat content but do not worry. Continue to whisk continuously for 2 minutes. During this time the starch is being cooked off.
Remove from heat and transfer into a separate bowl. Cool on an ice bath.
Once cooled completely blend in either a food processor, with a hand emersion blender or household blender until light and smooth. This may need to be done in batches.
Fill the pastry crust and smooth over with an offset or rubber spatula
Finally top with your favorite fruits, including figs, plums, and or berries

Recipe by Selina Progar/ Styling by Keith Recker / Photography by Dave Bryce