Rainbow Fruit Tart
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
1 hr
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Cooling
8 hrs
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Total Time
10 hrs
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Servings
8
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Calories
423 kcal
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Course
Dessert
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Cuisine
International
Rainbow Fruit Tart
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Brightly colored seasonal fruit arranged in a spiral pattern make this rainbow fruit tart a showstopper for your summer get-togethers.
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Ingredients
Pecan cookie tart dough
- ½ cup pecans (or other nuts)
- 3 tablespoons confectioner's sugar
- 1 cup (125 grams) bleached, all-purpose flour
- ⅛ teaspoon salt
- 8 tablespoon (113 grams) unsalted butter, cold, cut into ½ inch cubes
- 1 tablespoon heavy cream
- 1 egg yolk
Lime or lemon curd
- 4 egg yolks
- ¾ cup (150 grams) granulated sugar
- zest of 1 lemon or 2 limes
- ⅓ cup lemon or lime juice from about 1½ lemons or four limes
- 1 pinch salt
- 4 tablespoons (57 grams) unsalted butter, cut into cubes
Rainbow Fruit
- 10 to 12 strawberries, sliced in half lengthwise
- 3 apricots, pitted, and sliced ¼ inch thick
- ½ mango, pitted and sliced ¼ inch thick
- 3 kiwi, peeled and sliced ¼ inch thick
- ¼ cup blueberries
- ¼ cup blackberries
Fruit glaze
- 2 tablespoons apricot jam
Instructions
Pecan cookie tart dough
- In a food processor, add the pecans and sugar and process until the nuts are finely chopped.
- Add the flour and salt and process until mixed.
- Add the butter cubes and pulse 10 times.
- Add the cream and egg yolk and pulse until mixed and the dough comes together when pinched between your fingers (about 10 times). You may need to scrape the processor bowl once or twice.
- Transfer the mixture to a clean, gallon sized plastic bag and knead the mixture gently in the bag until it is no longer crumbly. Flatten into a disk and leave in the refrigerator at least one hour to overnight.
- When you are ready to prebake the tart dough, preheat the oven to 425°F. Roll out the tart dough between two pieces of wax paper and transfer the dough to the tart pan. Put it in the freezer for 15-60 minutes in order to set the dough.
- Line the tart with parchment paper and weigh down the dough with pie weights (I use old dry beans).
- Bake for 15 minutes, then remove the pie weights. Turn the oven down to 350°F, prick the tart bottom in a few places with a fork, and bake until the tart shell has browned, another 10 to 15 minutes (depending on how long it was in the freezer). You may need to prick the tart again once or twice during this time if it starts to puff.
- Let cool in the tart pan.
Lime or lemon curd
- Ready a strainer atop a glass bowl next to the stove top.
- In a small to medium saucepan (see note), add all of the ingredients except for the butter (i.e egg yolks, sugar, zest, juice, and salt) and stir to mix. Add the butter cubes.
- Heat the mixture over medium-low heat, about 8-10 minutes, until the curd has thickened and you can draw a line with your finger on the coating on the back of your spatula/spoon. If the curd starts to steam before it gets to this point, remove the pot from the heat and turn down the heat a little. Do not let the mixture boil or you will have scrambled eggs.
- Pour the curd through the strainer into the glass bowl. You can scrape the bottom of the strainer for curd that has passed through, but don't press the mixture through the strainer.
- Cover the curd with plastic wrap, pressing the plastic wrap down onto the curd so a skin cannot form, and let it cool in the refrigerator.
Construction of the rainbow fruit tart
- With the crust still in the tart pan, add the curd and use a knife or off-set spatula to spread it evenly over the bottom.
- Gingerly arrange the fruit over the curd in a spiral or other pattern.
- To make the glaze, heat the apricot jam in a small pot with a splash of water, stirring occasionally, until it has thinned and is uniform.
- Brush the glaze over the fruit and let cool.
- To serve, carefully unmold the tart and cut into slices.
Notes
- Variation: see the above note for suggestions for other ripe, seasonal fruits
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
169mg
(56%)
Sodium
54mg
(2%)
Potassium
233mg
(7%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
1165IU
(23%)
Vitamin C
46mg
(51%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 54mg | 2% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 46mg | 51% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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