fresh fruit tart (Print Version)
# Ingredients:
→ Tart Shell
01 -
1/4 cup powdered sugar
02 -
1-2 tablespoons cold water
03 -
1/2 cup cold butter, diced
04 -
1 1/4 cups plain flour
→ Pastry Cream
05 -
1 tablespoon butter
06 -
2 tablespoons cornstarch
07 -
1 teaspoon vanilla extract
08 -
1 cup milk
09 -
1/4 cup white sugar
10 -
3 egg yolks
→ Topping
11 -
Fresh blackberries
12 -
Slices of fresh mango
13 -
Kiwi slices
14 -
Strawberries, cut into slices
→ Optional Glaze
15 -
1 tablespoon water
16 -
2 tablespoons apricot jam
# Instructions:
01 -
Stir the flour and powdered sugar in a big bowl. Add the diced butter, cutting it in until it has a crumbly texture. Slowly mix in cold water, one spoon at a time, until the dough comes together.
02 -
Shape the dough into a flat disk, wrap it tightly in plastic, and pop it in the fridge for at least half an hour to firm up.
03 -
Roll out the cold dough on a slightly floured surface to fit your pan. Carefully lay it in, pressing it against the edges and trimming extra dough. Use a fork to poke the bottom.
04 -
Pop the tart shell in your oven preheated to 375°F (190°C). Let it bake till it's golden, about 25 minutes. Cool it completely after taking it out.
05 -
Warm up the milk and vanilla in a medium pot until small bubbles start forming around the edge, then take it off the heat.
06 -
Whisk the yolks, sugar, and cornstarch together in a bowl till it's smooth and pale yellow.
07 -
Pour the warm milk into the egg mixture gradually while whisking nonstop. Move it all back to the pot and stir over medium heat till it thickens.
08 -
Take the thickened cream off the stove and toss in the butter, stirring till it's melted in. Transfer to a bowl, cover with plastic touching the surface, and chill in the fridge.
09 -
Spread the cold cream smoothly over the cooled shell. On top, arrange your choice of sliced fruits in any pattern.
10 -
To glaze, warm the apricot jam with water till smooth, then brush it lightly over the fruits. It adds shine and keeps the fruit fresh.
11 -
Let the finished tart rest in the fridge for an hour or more. Slice it up and dig in!
# Notes:
01 -
The tart is tastiest the day you assemble it.
02 -
Make the crust and cream one day ahead if needed.
03 -
Seasonal fruits work beautifully—pick your faves!
04 -
Put the fruit on top right before serving for the best results.