Skip to content

Tarts With Coconut,Almond Sweet Pastry Crust-For Pi Day

Fruit Tarts

In honor of “Pi” Day I am posting a recipe for fruit tarts, the pastry crust has toasted almond flour and coconut, filled with pastry cream and topped with fresh berries. The pastry and pastry cream are adapted from Martha Stewarts recipes from her website.

Pate Sucree: (Sweet Pastry Crust)

Serves 6

2 1/4 cups all purpose flour

1/4 cup Toasted almond flour ( I get it from King Arthur)

1/4 cup flaked coconut

2 tablespoons sugar

8 ounces Unsalted cold butter cut into pieces (I like to use butter with a high fat content like Plugra)

1/4 teaspoon salt

3 egg yolks

2-3 tablespoons heavy cream

Put flour, almond flour, coconut, sugar and salt in the food processor and pulse just to combine. Add your butter and pulse until it resembles crumbs. Add the egg yolks and 2 TBS cream pulse until the dough comes together. If too dry add the other TBS of cream if you find it still has not come together add cream a tsp at a time, Be careful not to over process.

Remove dough from processor and form into two disks wrap in plastic wrap and refrigerate for at least an hour.

You can roll your dough or press into tart or tartlet pans I found the dough to be a little temperamental when it was cold and pressing was so much easier. Prick with fork and put on sheet pan and place in freezer. Pre-heat your oven to 375 degrees. When your dough is well chilled take out of freezer and put a parchment round in each and fill with pie weights or beans. Bake for approx 20 minutes. Take out of the oven and remove the parchment and pie weights or beans and put back in the oven for another 15 minutes or until lightly brown

Remove from the oven and let cool, before you fill the tart refrigerate for at least 30 minutes preferably an hour. Remove tart rim and bottom and fill with your favorite filling

If you want to make a plain pate sucree increase flour to 2 1/2 cups omit the almond flour and coconut and increase the sugar to 1/4 cup.

Pastry Cream:

2 cups half and half or whole milk

1 vanilla bean split or 2 tsp pure vanilla extraxt see note in step 1.and step 3

1/2 cup sugar

4 large egg yolks at room temperature

1/4 cup Corn starch or flour

1 tablespoon butter

Place half and half or milk (I used half and half), vanilla bean in medium saucepan. (NOTE: If you are using vanilla extract do not add your vanilla now) Cook on high heat scalding the milk Remove from heat. In medium bowl whisk eggs and sugar until thickened sift in cornstarch or flour and beat until combined.

Pour half of the hot milk into egg mixture whisking as you pour. Pour back into saucepan and cook on medium high heat whisking constantly until mixture thickens takes approximately 2 minutes and if you are using a thermometer then take it off the stove when the temperature reaches 170-175. It will be thick. Remove vanilla bean.

Transfer to bowl. Add vanilla extract now if you did not use a vanilla bean and add the butter stir and cover with plastic wrap pressing it directly onto the surface of the cream. Refrigerate until completely cooled.

20 Comments Post a comment
  1. So THAT’S what that lovely photo floating at the top of your page is!

    March 14, 2012
  2. Gorgeous, scrumptious, yummy good! Happy Pi (e) Day!

    March 14, 2012
  3. This is a stunning addition to pie day all over the world πŸ˜€

    Choc Chip Uru

    March 15, 2012
  4. Beautiful & Delicious! Happy St. Pat’s Day πŸ™‚

    March 17, 2012
  5. m&m #

    I had this recipe up on my screen last night when my boyfriend came over and looked at it…immediately he insisted I make these….I can’t say I argued though, they look beautiful!

    March 21, 2012
    • Thank you so much, would love to know what you think if you do make them. I found the tart shell to be so tender and delicious. With berry season almost upon us I am going to be making these again, next time I am going to add some lemon zest to the pastry cream.

      March 21, 2012
  6. I want to try these, they look beautiful!

    April 6, 2012
    • Thanks Leslie, the tart crust is really nice and I am so happy we are getting fresh berries soon at the farmers market,

      April 6, 2012
  7. petit4chocolatier #

    I finally find the recipe of your beautiful header. You should showcase this as a widget! It is delicious and gorgeous πŸ™‚

    December 16, 2012
    • Thank you so much Judy, thats a great idea if I can figure out how to do it, I’m not very proficient with tech stuff. It is a wonderful recipe, the pastry crust is so flaky and delicious. I love tarts!

      December 16, 2012
      • petit4chocolatier #

        I believe you may be able to either use it as a picture widget with a heading & post link. Or possibly in the text widget with a heading. It would be great. I am sure many like me didn’t realize where the recipe was. It is superb!! I love tarts and only have prepared them a couple of times. I am not very good with bread and pastry shells. I leave it to the masters like you!!

        December 16, 2012
      • Thank you so much, I will try adding it as a widget, still figuring out the tech stuff with this blog. You are too kind, you made my day. Thank you again.

        December 16, 2012

Leave a Reply to apuginthekitchen Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: