Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart. You’ll also learn some baking basics, like a tart crust and pastry cream, along the way.
Fresh Fruit Tart
Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart. You’ll also learn some baking basics, like a tart crust and pastry cream, along the way.
Prep: 20min
Total: 180min
Yield: 8
Serving Size: 1 slice
Nutrition Facts: calories 403 kcal, servingSize 1 slice, Carbohydrate 58 g, Protein 7 g, Fat 16 g, Saturated Fat 9 g, Cholesterol 199 mg, Sodium 290 mg, Fiber 1 g, Sugar 38 g
Ingredients:
- 2 cups whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon Salt
- 1 teaspoon vanilla extract ((see note 1))
- 7 tablespoons butter (softened)
- 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
- 1 pint Fresh cut fruit (such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi (see note 2))
- Apricot jam (melted, as needed (see note 3))
Instruction:
- Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
- Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
- Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
- Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
The BEST Fruit Tart Recipe
FAQ
What is fruit tart filling made of?
How do you keep fruit tarts from getting soggy?
What is the difference between a pie and a tart?
Why are fruit tarts brushed with a glaze?
