Puff Pastry Fruit Tart

Step 1: Scrape the vanilla bean. Split half a vanilla bean pod lengthwise and use the back of your knife to scrape out the seeds. The seeds are what you want here. You can save the pod for another use or drop it into the milk as it heats for extra depth. (photo 1 below)

Step 2: Heat the milk, sugar, and vanilla. Combine the milk, sugar, and vanilla bean seeds in a medium pot and bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Bring the milk mixture to a full boil before tempering into the eggs.

Step 3: Whisk the eggs and temper in the hot milk. In a bowl, vigorously whisk the whole egg, egg yolk, and cornstarch together until the mixture is completely smooth and pale. Then, with one hand whisking constantly, slowly pour the hot milk into the egg mixture in a thin, steady stream. This is called tempering: it gradually raises the temperature of the eggs so they cook with the milk instead of scrambling in it. (photos 2, 3 & 4)

The mixture will look very thin and pale at this point, which is completely normal. The cornstarch cannot thicken until it returns to heat, so do not be alarmed by how liquid it looks — thickening happens in the next step.

Step 4: Cook the pastry cream until thick and boiling. Pour the tempered mixture back into the pot and set it over medium heat. Whisk constantly as it heats. For the first few minutes it will seem like nothing is happening, then it will begin to tighten and hold the track of the whisk. Keep going. Once it reaches a full boil, continue whisking and let it boil for a full minute. That one minute of boiling is non-negotiable for me: it activates the cornstarch fully and eliminates any starchy flavor from the finished cream. (photos 5 & 6 below)

Step 5: Cool the pastry cream. Pour the hot pastry cream onto a baking pan lined with plastic wrap, spreading it into an even layer so it cools quickly. Lay another sheet of plastic wrap directly on top, then poke a few holes in the plastic to let steam escape. Cool it completely at room temperature, then transfer to the refrigerator until cold and fully set, at least a few hours or overnight. The pastry cream will keep for up to 7 days in the refrigerator, which is what I always do when I want to get a head start on assembly. (photo 7)

Tip: Spreading the cream thin across a sheet pan rather than leaving it in a deep bowl cuts the cooling time significantly, the increased surface area lets heat escape much faster.

Cut and Bake Puff Pastry

Step 6: Thaw and temper the puff pastry. If your puff pastry is frozen, set it on the counter to thaw until it is just pliable enough to unroll flat without cracking. It should still feel cold to the touch. Do not let it sit out longer than necessary.

The moment puff pastry starts to feel warm or soft, the butter inside begins melting into the dough rather than staying in distinct layers. Those cold, separate butter layers are what create the visible lamination you want on the sides of the finished tart. If the dough feels at all tacky, return it to the refrigerator for 10 minutes before continuing.

Step 7: Cut the base and border strips. Using a ruler and a sharp knife or pizza cutter, cut a rectangle from the puff pastry for your base. The size is flexible: the tart shown is 4×6 inches, but smaller tartlets or a larger single tart both work. From the remaining pastry, cut four strips approximately 2cm wide, one for each side of the base. (photo 8)

Step 8: Adhere the border strips with egg wash. Brush a thin layer of egg wash along the outer edges of the base, then press one strip onto each side to create a raised border, like the walls of a boat. Use the reserved half egg from the pastry cream or beat a fresh egg. ( photo 9)

This is the step where most cooks run into trouble: if the egg wash drips down the cut edges of the pastry, it seals the layers together and the pastry cannot puff in the oven. Keep the wash on the flat top surface of the base only, use as little as you need, and if any runs down the side, blot it immediately with a dry corner of your brush before it dries.

Step 9: Dock the base. Use a fork to poke holes evenly across the interior base of the tart, stopping before you reach the border strips. Docking gives the steam specific exit points so the base rises evenly rather than ballooning in the center. (photo 10)

Step 10: Chill the assembled tart. Transfer the tart to the refrigerator and chill for at least 45 minutes. Cold fat is what creates those distinct, flaky layers during baking. If after chilling the pastry feels soft or looks glossy, it needs more time.

Step 11: Egg wash the border and add sugar. Remove the tart from the refrigerator and quickly brush just the top surface of the border strips with egg wash or a little water. Sprinkle raw sugar over the border for crunch and color. Work quickly: if the pastry has softened during this step, return it to the refrigerator before baking. (photo 11)

Step 12: Bake the tart shell. Preheat your oven to 375°F convection or 400°F conventional. Place the chilled tart on a parchment-lined baking sheet that has been lightly sprayed with nonstick spray. Bake for 12 to 20 minutes, starting to check at 12. You want deep golden brown borders and visible, distinct layers on the cut sides of the pastry. The size of your tart determines the bake time, so trust your eyes here more than the clock. (photo 12)

Step 13: Cool the tart shell completely. Set the baked shell aside and let it cool to room temperature before adding any filling. Adding pastry cream to a warm shell will cause it to melt and weep.

Assemble Puff Pastry Fruit Tart

Step 14: Refresh and flavor the pastry cream. Beat the chilled pastry cream in the bowl of a stand mixer fitted with the paddle attachment, or by hand with a rubber spatula, until it is smooth and easily spreadable. This is the moment to add bourbon to taste, if using. The cream will look broken and lumpy at first, which is completely normal: keep beating and it will come together into a silky, smooth texture. (photos 13, 14, & 15)

Step 15: Fill the tart shell. Dollop the pastry cream into the cooled tart shell and spread it with an offset spatula until it covers the entire base and reaches just below the top of the border. Do not overfill: the fruit will push the cream toward the edges, and overfilling leads to a messy tart. (photos 16 & 17)

Step 16: Arrange the fruit and serve. Cut and arrange your fruit over the pastry cream however you like: a precise, layered pattern or a generous pile of mixed berries both work beautifully. Refrigerate briefly before serving, and plan to serve this the day it is assembled for the best texture and layers. (photo 18)