Fruit Tart

Fruit Tart

Okay, so here’s a simple recipe for a tasty dessert filled with fruit. You can personalize it by adding your own fruits and presenting it in an artistic way!

Ingredients for Fruit Tart:

For the Tart Shell:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Fruit Topping:

• Assorted fresh fruits (berries, Apple slices, Kiwi, Peach, etc.)
• Apricot or fruit preserves for glaze

Instructions for Fruit Tart:

1. Tart Shell:

• Pulse the salt, sugar, and Flour together in a food processor.
• Pulse in the cold butter until the mixture looks like coarse crumbs.
• Beat the egg yolk with the ice water in a small bowl.
• When the dough comes together, add the egg mixture to the flour mixture and pulse.
• Place the dough onto a surface dusted with flour and form it into a disc. Refrigerate it for at least an hour after wrapping it in plastic wrap.
• Turn the oven on to 190°C or 375°F.
• Using a floured surface, roll out the chilled dough and place it into the tart pan. Prick the bottom with a fork.
• Pie weights or dried beans can be used to fill the parchment paper-lined crust.
• After 15 minutes of baking, take out the parchment and weights, and continue baking for a further 10 to 15 minutes, or until the cake is golden brown.
• Let the crust of the tart cool fully.

2. Pastry Cream:

• Heat the milk in a saucepan until it almost simmers.
• Beat together sugar, cornflour, and salt in a separate basin. Whisk the egg yolks until they are smooth.
• While continuously whisking, slowly pour the heated milk into the egg mixture.
• Place the mixture back into the saucepan and whisk continuously over medium heat until it thickens.
• Take off the heat and mix in the vanilla extract and butter.
• Pour the pastry cream through a fine-mesh strainer into a bowl, place plastic wrap directly on top, and chill until the cream is firm.

3. Assembling the Tart:

• Spread the pastry cream evenly throughout the tart shell after it has cooled along with the tart shell.
• Top the pastry cream with an arrangement of your preferred fresh fruits.
• Melt the apricot or fruit preserves in a small saucepan over low heat. To get rid of any solids, strain.
• To give the fruit a glossy coating, drizzle the melted preserves over its surface.
• Before serving, let the fruit tart cool in the fridge for at least one hour.

Enjoy your delicious homemade fruit tart!

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