Fresh Fruit Tart Recipe
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5.0
171 reviews
Excellent
Fresh Fruit Tart Recipe
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This authentic French fruit tart recipe layers vanilla pastry cream and fresh fruit over a sweet homemade crust. You can even make the crust and pastry cream 2-3 days ahead of time and assemble them the day you are serving for the prettiest presentation.
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Ingredients
- 1 Sweet Tart Dough Recipe Pate Sucre
- 1 Pastry Cream Recipe
- 4 cups fresh fruit or berries strawberries, blueberries, raspberries, blackberries, clementine segments, etc
- 1/3 cup Apricot Preserves with 1 Tbsp water
Instructions
- Make Pastry Cream Recipe first since it needs time to set. Place a sheet of plastic wrap directly over the surface and cool the cream to room temperature then refrigerate for 2 hours to set. You can make the cream a few days ahead.
- Make the Tart Crust Recipe in a 10 to 11-inch round tart pan. Once baked, remove from the oven and transfer the pan to a wire rack to cool completely to room temperature then carefully release the tart from the pan. You can leave the bottom of the pan on if you prefer.
- Set the tart pan over your serving platter (it will be hard to transfer once the crust is filled). Spread the pastry cream evenly into the tart pan.
- Arrange your fruit to your preference. You can either arrange fruit in rings or scatter it randomly over the top.
- Make the Glaze: In a heat-safe bowl, combine apricot preserves and 1 Tbsp water and microwave for 30 seconds just enough to soften and loosen up the preserves. If preserves have a lot of fruit pieces, you can strain those out. Use a pastry brush to brush preserves over the fruit, applying an even coating over all the fruit.
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User Reviews
Overall Rating
5.0
171 reviews
Excellent
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