Fresh Fruit Tart Recipe
User Reviews
5
Fresh Fruit Tart Recipe
Description
This tart begins with preparing and chilling a pastry cream, which serves as the smooth, rich base inside the crisp tart shell made from sweet tart dough (pâte sucrée). The pastry cream benefits from resting under plastic wrap in the fridge for a couple of hours to develop its full flavor and proper set.
The tart shell is baked and cooled before carefully being filled with the pastry cream. Fresh fruit such as strawberries, blueberries, raspberries, blackberries, and clementine segments are then either arranged decoratively in rings or scattered over the cream, offering varied texture and a balance of sweet and tart flavors.
To finish, a glaze made from apricot preserves diluted with a small amount of water is softened by briefly microwaving and strained if necessary to remove fruit pieces. This glaze is brushed over the fruit to give a glossy surface and to seal in freshness, helping to keep the tart visually appealing and extending its shelf life slightly.
Ingredients
- 1 Sweet Tart Dough Recipe Pate Sucre
- 1 Pastry Cream Recipe
- 4 cups Fruit strawberries, blueberries, raspberries, blackberries, clementine segments, etc, fresh
- 4 cups Berry strawberries, blueberries, raspberries, blackberries, clementine segments, etc, fresh
- 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.
User Reviews
Overall Rating
5
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