"Harper & Madison delights in making and serving European-style desserts. We use real butter, cream, fine chocolate and the best quality ingredients that we can find. We work with our hands and our hearts to create exceptional food."
—Joanie Swords, owner and founder of Harper & Madison
2 1/2 sticks unsalted butter
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup cold water
Cut 2 sticks butter into quarter-inch cubes. Place in a single layer on a plate and chill. Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining half stick butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter cubes and pulse 3 times, about 1 second each. Add half to the water and pulse once. Add remaining water and pulse twice. Dough will not form a ball. Scrape dough out onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a rectangle. Roll dough into a 10-by-21-inchrectangle. Fold the 10-inch ends over the middle to make three layers (like a letter). Position one of the 7-inch ends so that you can roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle. Wrap dough in plastic wrap and refrigerate for at least 3 hours.
3 cups milk
1 cup heavy cream
4 ounces granulated sugar
2 ounces unsalted butter
2 ounces cornstarch
1 tablespoon vanilla extract
Combine first four ingredients and bring to a boil. Cream together 2 egg yolks, 1 egg, 4 ounces granulated sugar and 2 ounces cornstarch. Take 1 cup boiling mixture and slowly add to egg mixture with the mixer running, until egg mixture is warm to the touch. Pour egg mixture into boiling milk. Continue boiling for approximately 3 minutes. Remove from heat and add vanilla. Pour immediately through strainer. Place plastic wrap directly on the surface of the pastry cream and refrigerate.
1 10-ounce jar apricot preserves
5 ounces water
Boil, strain and chill.
1 1/2 pints raspberries
3/4 cup granulated sugar
1/2 cup water
Combine raspberries, sugar and water. Bring to a boil. Remove from heat. Cool completely. Blend until smooth. Strain.
Wash and slice a colorful variety of fresh fruits for the topping. We used blackberries, strawberries, blueberries, peaches, and kiwi.
To Assemble Pastry:
Roll out puff pastry to a diameter 3 inches larger than the removable bottom tart pan of your choice. Fold the excess 3 inches into the inside of the pan to create a rustic-looking shell. Press to seal the edges of the folded-in pastry to the bottom of the shell. Brush with beaten egg and prick several times with a fork. Cool the shell completely. Place a generous layer of pastry cream into the shell. If desired, shake powdered sugar onto the shell. Top with sliced fresh fruits, then brush with apricot glaze.
HarperAndMadison.com, 406.281.8550, 3115 10th Ave. N. Billings, MT