It’s so fun to decorate a tart with seasonal fruit. Fill lemon-rosemary tart pastry with pastry cream, decorate with fruit, and then glaze it with apricot preserves.
I substituted fresh lemon thyme leaves for the rosemary when I made the peach tarts. I garnished the peaches on one tart with small sprigs of thyme.
1/4 cup plus 1 tsp sugar
2 Tb all-purpose flour
2 Tb cornstarch
4 large egg yolks
1 1/2 cup milk (I used 1% )
2 tsp vanilla
Separate eggs and remove the thick white chalazae from the yolks. Whip egg yolks on high speed. Add sugar and sift in flour and cornstarch, then whip again until light colored.
Heat milk in a medium saucepan until it just begins to simmer. With mixer on medium-low, slowly pour 1/2 cup milk into the egg mixture until it is well combined. Scrape the bottom and sides of the mixing bowl and whisk in well. Then pour it slowly back into the pot with rest of the milk, whisking constantly. Cook over low-medium heat and continue whisking while the mixture thickens, then whisk for another minute. Remove from heat and whisk in the vanilla extract.
Strain the pastry cream into a clean container,
Place plastic wrap or parchment paper directly on the hot pastry cream to prevent a skin from forming. Let it cool on the counter. Pour the pastry cream into the cooled lemon-rosemary tart pastry and spread it evenly.
Wash fruit, then dry on paper towels. Cut the green tops off the small strawberries and slice the larger fruit lengthwise.
Arrange fruit on top of the pastry cream. Have fun and let your artistic side come out!
Heat about 1/4 cup apricot preserves and 1 Tb water in a bowl for about 30 seconds in a microwave and stir well. Strain into another bowl. Gently brush jam over the fruit for a shiny glaze. You can glaze the strawberries, then layer them to stick them together, then glaze again.