Dessertsculinaryhill5.0
Fresh Fruit Tart
Loaded with a lush assortment of seasonal berries and other fruit, there's nothing quite as lovely as a Fresh Fruit Tart. You'll also learn some baking basics, like a tart crust and pastry cream, along the way.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 20 min🔥 Cook: 1h 40m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●oven
- ●pan
📝 Preparation Steps
1
To make the pastry cream:
2
In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to ⏱️ 8 minutes (180 degrees). Stir to prevent scalding.
3
In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
egg yolks6egg1
4
Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to ⏱️ 8 minutes. Whisk in vanilla and pour in to a bowl.
5
Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to ⏱️ 3 hours.
6
To make the tart dough:
7
In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about ⏱️ 3 minutes.
8
Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined.
egg yolks6egg1
9
Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least ⏱️ 1 hour.
10
To blind-bake the tart crust:
11
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
12
Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches, or substitute a pie plate).
13
Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake ⏱️ 12 minutes.
14
Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to ⏱️ 15 minutes longer. Cool completely.
15
To assemble the fruit tart:
16
Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern.
17
Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
Nutrition Facts
calories
403 kcal
fat Content
16 g
serving Size
1 slice
fiber Content
1 g
sugar Content
38 g
sodium Content
290 mg
protein Content
7 g
cholesterol Content
199 mg
carbohydrate Content
58 g
saturated Fat Content
9 g
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