Description
This Fresh Fruit Tart recipe features a crisp, buttery tart crust filled with luscious pastry cream and topped with a vibrant assortment of fresh seasonal fruits. The tart is finished with a glossy apricot jam glaze, making it a delightful and elegant dessert perfect for any occasion.
Ingredients
Scale
Pastry Cream
- 2 cups whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 7 tablespoons butter, softened
Tart Crust
- 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour, sifted
- 1/4 teaspoon baking powder
Topping
- 1 pint fresh cut fruit (such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi)
- Apricot jam, melted (as needed for glaze)
Instructions
- Prepare the pastry cream: In a saucepan, combine the whole milk and half of the granulated sugar, then heat until just simmering. In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly, then return everything to the saucepan and cook over medium heat, stirring continuously until the mixture thickens. Remove from heat, stir in vanilla extract and softened butter, and let cool completely, covering with plastic wrap to prevent a skin from forming.
- Make the tart crust: In a mixing bowl, cream together the powdered sugar, egg, vanilla extract, and salt until smooth. In another bowl, sift together the flour and baking powder, then gradually incorporate into the wet ingredients to form a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
- Bake the crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork to prevent puffing. Bake for about 20 minutes or until lightly golden. Remove from the oven and let cool completely.
- Assemble the tart: Spread the cooled pastry cream evenly over the tart crust. Arrange the fresh cut fruit artistically on top in your preferred pattern.
- Apply glaze: Lightly brush the fresh fruit with melted apricot jam to give it a shiny, appealing finish and help preserve the fruit’s freshness.
- Chill and serve: Refrigerate the tart for at least 1 hour before serving to allow the pastry cream to set and flavors to meld. Slice and enjoy!
Notes
- Loaded with a lush assortment of seasonal berries and other fruit, this Fresh Fruit Tart is not only beautiful but also delicious and refreshing.
- This recipe teaches essential baking techniques, including making a tart crust and silky pastry cream.
- The apricot jam glaze not only adds shine but also helps preserve the freshness of the fruit on the tart surface.
Nutrition
- Serving Size: 1 slice
- Calories: 403 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 199 mg
