Fruit Tart
User Reviews
5
Fruit Tart
Description
The Fruit Tart includes a crisp pastry crust crafted from flour, butter, egg yolks, powdered sugar, salt, and vanilla extract. The crust is mixed until homogeneous, chilled, and baked gently until just golden, producing a firm base with tender crumb. The pastry cream is prepared by heating milk infused with split vanilla bean, then thickened with egg yolks, sugar, and cornstarch into a smooth custard, finished with butter for richness. Fresh assorted fruits are arranged atop the pastry cream, and a glaze of warmed apricot jam, diluted with water and brandy, is brushed over to keep the fruit moist and add subtle flavor.
The tart is a composed dessert featuring multiple texture contrasts: the firm, buttery crust, the creamy smoothness of the vanilla pastry cream, and the fresh, bright fruit topping. It serves as a refined dessert to offer a blend of sweetness and freshness.
The recipe suggests that the tart can be assembled ahead of time and refrigerated. Brushing the fruit with a thin, warm apricot glaze prevents drying and maintains appearance. This step is essential for keeping the fruit fresh and shiny when served later.
Ingredients
For the Crust:
- 3 1/3 cups all-purpose flour 450g
- 1/2 tsp salt 3g
- 16 tbsp butter unsalted, cut into cubes
- 6 egg yolk
- 1 2/3 cups powdered sugar 160g,
- 1 tsp vanilla extract 5mL
For the Pastry Cream:
- 2 cups milk 473mL, whole
- 1/2 vanilla bean split lengthwise
- 6 egg yolk
- 2/3 cup sugar 135g
- 1/4 cup cornstarch 32g
- 1 tbsp butter 14g, cold unsalted
For the Glaze:
- 1/2 cup apricot jam
- 1 tbsp water
- 1 tbsp brandy
For the Assembly:
- 3 cups fruits assorted
Instructions
For the Crust
- Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it's homogeneous.
- Add the egg yolks and mixed until combined.
- Add the flour and mix until shaggy, about 45 seconds.
- DIVIDE into 2-3 equal pieces and press each into a flat disk. Roll out to a thickness of 3mm, 1/8 inch, in between two sheets of lightly floured parchment paper. Chill for at least an hour.
- Peel off the layers of paper and cut your tart bottoms out. Cut a strip for the side. Place the strip for the side in your tart ring. Press the side into the ring and trim the excess.Trim the top so it's flush to the ring.
- Freeze tarts for at least half an hour. Bake at 320F for about 12-15 minutes or until just golden. If you're using a traditional tart mold you can just cut the rounds out and press into the form.
For the Cream
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
- In a bowl, whisk the egg yolks and sugar until light and fluffy.
- Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.
- Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
- Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
- Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream.
For the Assembly
- Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl. Mix together and strain.
- Whip up your chipped pastry cream until it's smooth. Transfer to a piping bag and fill your cooled tart shell.
- Place your fruit in the tart. Try and make a fun grouping with lots of colors.
- Brush the fruit with the apricot jam mixture. This will help preserve the fruit and give it a beautiful glossy shine.
Notes
- Prepare the fruit tart a few days in advance and keep it chilled until serving to allow flavors to meld.
- Apply a warm apricot glaze mixed with water or brandy over the fruit to preserve moisture and shine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 147g | |
| Calories | 412kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 3.4g | 7% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 0.7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 139mg | 6% |
| Potassium | 222mg | 5% |
| Fiber | 2.1g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 69.3mg | 77% |
| Calcium | 30mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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