Description
This Fresh Fruit Tart is a delightful dessert featuring a buttery, golden crust filled with smooth, creamy pastry cream and topped with a vibrant assortment of fresh fruits. Finished with a glossy apricot glaze, this tart combines a crisp texture with sweet and tangy flavors, making it perfect for any special occasion or casual treat.
Ingredients
Scale
For the Tart Crust
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Pastry Cream
- 1 ¼ cups whole milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- A pinch of salt
For the Topping
- 2 cups fresh mixed fruit (strawberries, blueberries, kiwis, raspberries)
- ¼ cup apricot preserves
- 1 tablespoon water
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the tart crust.
- Make the Crust Dough: In a food processor, combine the flour and sugar. Add cubed chilled butter and pulse until the mixture looks like coarse crumbs.
- Add Egg Yolks and Water: Add the egg yolk and ice water, one tablespoon at a time, pulsing after each addition until the dough just comes together.
- Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Roll and Shape Dough: On a floured surface, roll the dough out to fit a 9-inch tart pan. Press it gently and evenly into the pan, ensuring the edges are covered.
- Prepare for Blind Baking: Prick the crust bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans to prevent bubbling.
- Bake the Crust: Bake for 20-25 minutes until the crust is golden brown. Remove weights and parchment paper, then let the crust cool completely.
- Prepare Pastry Cream: In a saucepan over medium heat, whisk together milk, egg yolks, sugar, cornstarch, vanilla extract, almond extract, and salt until the mixture thickens into a smooth pastry cream.
- Chill Pastry Cream: Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap to prevent skin formation, and chill until set.
- Assemble the Tart: Once the crust and pastry cream are cooled, spread the pastry cream evenly in the tart shell.
- Add Fresh Fruit: Arrange the fresh mixed fruits decoratively on top of the cream for a colorful presentation.
- Prepare Apricot Glaze: Warm apricot preserves with water in a small saucepan until melted and smooth; strain if needed to remove lumps.
- Glaze the Fruit: Brush the melted apricot glaze gently over the fruit to give it a shiny, appetizing finish.
- Chill the Tart: Refrigerate the finished tart for at least 1 hour to set before serving for best flavor and texture.
Notes
- Ensure the butter for the crust is cold to achieve a flaky texture.
- Cover pastry cream with plastic wrap directly on the surface to avoid skin forming.
- Use a variety of fresh fruits for vibrant color and flavor contrasts.
- Chilling the tart before serving helps the glaze set and enhances slicing.
- Pie weights or dried beans help keep the crust flat during baking.