Meet Yuleika Martinez, a production manager at Baylor Scott and White Surgical Hospital, Fort Worth in Texas, who enhances dining services – from retail to patient food and hospital special events!
Yuleika graduated Magna Cum Laude from Johnson & Wales University with a Baking and Fine Arts/Food Service Management Degree. She credits her grandmother as her mentor, who instilled a hard-working ethic and a “never give up attitude” always putting 110% in whatever you do!
Yuleika says “Never be afraid to try and try again. When recipes don’t work, just try it all over. Always remember to love what you do because your work reflects it.”
Enjoy this refreshing FRUIT TART – a perfect dessert for warm summer months!
Short Dough
Ingredients:
Sugar, granulated 4 oz
Butter, unsalted, room temperature 8 oz
Eggs, Whole 1 each
Flour, Pastry 12 oz
Orange zest .5 each
Method of Preparation:
1. Gather and measure all ingredients – gather needed equipment.
2. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter.
3. Add the eggs gradually. Scrape well.
4. Add the flour and orange zest mix on low speed until well blended.
5. Refrigerate before using.
Pastry Cream
Ingredients:
Milk, whole 8.75 oz
Vanilla 5 t
Sugar, granulated 1 oz
Egg yolks 1 each
Sugar, granulated 1 oz
Butter, unsalted, room temperature 5 oz
Milk 1 oz
Method of Preparation
1. Gather and measure all the ingredients – gather equipment.
2. In a heavy-bottomed pot, bring the milk to a light boil – add 1 oz sugar and dissolve.
3. In a bowl, combine egg yolk and 1 oz of sugar and set aside.
4. Once sugar is dissolved, remove pot from heat and temper a small amount with the milk/egg mixture – once well combined return to the hot mixture and whisk until combined.
5. Make a slurry with 1 Tbsp cornstarch and 1 oz of milk and pour into the hot, tempered mixture.
6. Return the pot to a medium burner and bring to a light boil, whisking constantly, to avoid the eggs scrambling.
7. Once mixture has thickened remove from the heat and verify that there are no lumps – strain through cheesecloth or fine mesh sieve if needed.
8. Whisk in butter while mixture is still hot.
9. Pour onto a pan lined with plastic wrap and cover with more plastic wrap.
10. Refrigerate. When cool, transfer the pastry cream to a covered container and keep refrigerated until needed.
To assemble Fruit Tart
1. Shape and bake short dough into desire shape.
2. Once Tart has cooled down fill with pastry cream
3. Garnish with desired fruits and glaze with apricot sauce.
“Top with your fruit of choice and glaze with simple syrup”.
Yields 1 x 12-inch tarts.
