Description
Delightful fruit tart blends French pastry traditions with seasonal produce, offering a perfect balance of buttery crust and fresh, glazed fruits. Sweet and elegant dessert promises a simple yet sophisticated treat for discerning palates.
Ingredients
Scale
- 23 cups assorted fresh fruit (berries, kiwi, mandarin oranges, grapes, etc.)
- 2 cups whole milk
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ cup granulated sugar
- ½ cup powdered sugar
- 4 large egg yolks
- ¼ cup apricot jam (for glaze)
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 12 tbsps cold water (if needed)
Instructions
- Crust Preparation: Pulse flour, powdered sugar, and salt in a food processor. Incorporate cold butter until mixture resembles coarse sand. Gently press dough into tart pan, ensuring uniform coverage.
- Initial Baking: Prick crust base with fork to prevent bubbling. Bake in preheated oven until edges turn golden brown. Cool completely to create a crisp foundation.
- Pastry Cream Development: Warm milk with sugar, cornstarch, and salt in saucepan. Whisk egg yolks until smooth, then gradually temper with warm milk mixture. Return to heat, stirring constantly until cream thickens to pudding-like consistency.
- Cream Finishing: Remove from heat and blend in butter and vanilla. Create silky-smooth texture by whisking thoroughly. Transfer to clean bowl, cover surface with plastic wrap to prevent skin formation.
- Cream Chilling: Refrigerate pastry cream for several hours to set and intensify flavors. Once chilled, spread evenly across cooled tart shell, creating smooth base for fruit decoration.
- Fruit Arrangement: Carefully place fresh fruits in artistic pattern across cream-covered surface. Highlight the vibrant colors and textures of selected fruits.
- Glaze Application: Heat apricot jam with water, strain for clarity. Gently brush glaze over fruit, enhancing natural sheen and preserving freshness.
- Final Chilling and Serving: Refrigerate completed tart for minimum one hour to allow flavors to meld. Serve chilled, presenting an elegant dessert showcasing perfect balance of crisp crust, creamy filling, and fresh fruit topping.
Notes
- Prevent Crust Shrinkage: Chill the pressed dough in the refrigerator for 30 minutes before baking to minimize shrinking and maintain the tart’s pristine shape.
- Temper Eggs Carefully: Pour warm milk slowly into egg yolks while constantly whisking to prevent scrambling and ensure a smooth, silky pastry cream.
- Control Cream Consistency: Whisk pastry cream continuously over medium heat and remove immediately once it reaches a thick, pudding-like texture to avoid burning or developing lumps.
- Maximize Fruit Freshness: Select ripe, seasonal fruits and arrange them just before serving to maintain vibrant colors and prevent sogginess from extended refrigeration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 16 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 100 mg