fruit tart (Print-Friendly Version)
A delightful dessert featuring crisp pastry, smooth cream, and juicy fruit. It's eye-catching, yet so simple to whip up!
# Ingredients:
→ Tart Shell
01 -
1/4 cup powdered sugar
02 -
1 1/4 cups all-purpose flour
03 -
1/2 cup chilled butter, cut into cubes
04 -
1 or 2 tablespoons ice water
→ Pastry Cream
05 -
1 tablespoon butter
06 -
2 tablespoons cornstarch
07 -
1 cup milk
08 -
1/4 cup white sugar
09 -
3 egg yolks
10 -
1 teaspoon vanilla extract
→ Topping
11 -
Fresh blackberries
12 -
Fresh mango slices
13 -
Fresh strawberries, cut up
14 -
Fresh kiwi, cut into slices
→ Optional Glaze
15 -
1 tablespoon water
16 -
2 tablespoons apricot jam
# Steps:
01 -
Combine the powdered sugar and flour in a large bowl. Add the cold butter cubes, mixing until it looks crumbly. Slowly mix in a bit of water at a time until the dough just sticks together.
02 -
Flatten the dough into a disk, cover it tightly with plastic wrap, and put it in the fridge to firm up for about 30 minutes.
03 -
After chilling, roll out the dough on a floured surface so it fits your tart pan. Move it carefully into the pan, pressing it down and trimming off any extra dough. Prick holes all over the base using a fork.
04 -
Preheat your oven to 375°F (190°C). Bake the dough for roughly 25 minutes or until it turns golden. Let it cool down completely once baked.
05 -
In a saucepan over medium heat, warm the milk with the vanilla until just before it boils. Turn the heat off.
06 -
In a separate bowl, beat the egg yolks, white sugar, and cornstarch until they become smooth and pale yellow.
07 -
Gradually pour the hot milk into the egg mixture, constantly stirring. Pour everything back into the pan, and keep cooking on medium heat while stirring until it thickens.
08 -
Take the pan off the heat. Stir in the butter and mix until it melts completely. Move the cream to a bowl, cover it directly with plastic wrap to avoid skin forming, and let it chill in the fridge.
09 -
Spread the cold pastry cream evenly in the tart shell. Arrange the fruit slices however you'd like on top of the cream.
10 -
If you'd like, warm the jam with water in a small pan until it melts into a smooth glaze. Brush it lightly over the fruit for a shiny look and to keep it fresh.
11 -
Put the finished tart in the fridge for at least an hour. Then slice it up and dig in!
# Notes:
01 -
Tastes best when you eat it the same day you make it.
02 -
You can prep the tart crust and cream up to a day ahead.
03 -
Swap in whatever fruits are in season or your personal favorites.
04 -
Want it super fresh? Assemble the tart right before serving.