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Fresh Fruit Tart

Fresh Fruit Tart

Fruit tart. Adapted from Fresh Fruit Tart.

  • 8 servings
  • 30 minutes
  • 1 hr 40 minutes

Ingredients

Pastry Cream

  • 2 cups (488 g) whole milk
  • 1 cup (160 g) granulated sugar
  • 6 egg yolks
  • 1/4 cup (32 g) corn starch
  • 1/4 tsp salt
  • 1 tsp vanilla

Tart Dough

  • 7 tbsp butter softened
  • 1/2 cup (60 g) powdered sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 1/4 cup (156 g) all purpose flour sifted
  • 1/4 tsp baking powder

Fruit Tart

  • Fresh cut fruit - blueberries, strawberries, kiwi, oranges
  • Melted apricot jam

Directions

Pastry Cream

  1. In a medium saucepan over medium heat, heat milk until tiny bubbles appear on surface. Stir. About 6–8 mins.
  2. In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour half of hot milk in. Whisk in remaining milk. Return to saucepan.
  3. Cook over medium heat, whisk constantly until mixture thickens. About 5-8 mins. Whisk in vanilla. Pour to bowl. Cover with plastic wrap pressing directly on surface.
  4. Refridgerate for 2–3 hours.

Tart Dough

  1. In a stand mixer with paddle attachement, cream butter and powdered sugar until pale and fluffy. About 3 mins.
  2. Scrap down sides of bowls and add egg. Continue mixing until combined. Add vanilla, salt.
  3. Reduce mixer to low speed. Add flour and baking powder. Blend until dough comes together. Do not overmix. Scrape dough onto a piece of plastic wrap. Wrap tightly and refridgerate at least 1 hour.
  4. Preheat oven to 350 °F. On floured surface, roll out dough to 1/8–1/4 inch.
  5. Loosely roll dough around the rolling pin. Gently unroll over tart pan (9 inches)
  6. Press dough along bottom and sides of pan. Trim excess dough. Cover dough with parchment paper. Fill with pie weights (rice or beans). Bake 12 mins.
  7. Remove pie weights. Return to oven. Bake 10–15 mins longer. Cool completely.

Assemble tart

  1. Fill cooled tart crust with pastry cream. Arrange fruit.
  2. Brush with melted apricot jam using pastry brush.