Fruit Tart Recipe
Elevate your dessert game with our Ultimate Fruit Tart Recipe! Featuring a buttery crust, silky pastry cream, and a vibrant assortment of fresh fruits like strawberries, kiwi, and blueberries, this tart is perfect for any occasion. Discover step-by-step instructions, pro tips, and delightful variations to make your tart truly shine. Visit "Satisfy Your Cravings" for the full recipe and impress your guests with this stunning and delicious treat!
Equipment
- Mixing Bowls: Various sizes for preparing the dough, pastry cream, and mixing fruits.
- Pastry Cutter or Fork: For cutting the butter into the flour for the crust.
- Plastic Wrap: To chill the tart dough.
- Rolling Pin: For rolling out the tart dough.
- 9-inch Tart Pan: Preferably with a removable bottom for easy removal of the tart.
- Fork: To prick the tart dough before baking (docking).
- Pie Weights or Dried Beans: To blind bake the crust and prevent it from puffing up.
- Medium Saucepan: For heating the milk and cooking the pastry cream.
- Whisk: For mixing ingredients and ensuring a smooth pastry cream.
- Fine Mesh Sieve: For straining the pastry cream to remove any lumps.
- Plastic Wrap: To cover the pastry cream while it cools.
- Spatula: For spreading the pastry cream evenly in the tart shell.
- Paring Knife: For slicing the fruits neatly.
- Pastry Brush: For glazing the fruits with apricot jam.
- Cooling Rack: To cool the tart crust completely before filling.
Ingredients
For the Tart Crust:
- 1 1/2 Cup All-purpose flour
- 1/2 Cup Powdered sugar
- 1/2 Cup Unsalted butter, cold and cubed
- 1 Large egg yolk
- 1-2 Tbsp Ice water
For the Pastry Cream:
- 2 Cups Whole milk
- 1/2 Cup Granulated sugar
- 4 Large egg yolks
- 1/4 Cup Cornstarch
- 2 Tbsp Unsalted butter
- 1 Tsp Vanilla extract
For the Topping:
- 1 Cup Strawberries, sliced
- 1 Cup Blueberries
- 1 Cup Kiwi, peeled and sliced
- 1 Cup Mango, peeled sliced
- 1/2 Cup Apricot jam (for glazing)
Instructions
Making the Tart Crust:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.Combine Dry Ingredients: In a large bowl, whisk together the flour and powdered sugar.Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.Add Egg Yolk and Water: Mix in the egg yolk. Add ice water, one tablespoon at a time, until the dough begins to come together.Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.Roll Out and Bake: On a floured surface, roll out the dough to fit your tart pan. Press the dough into the pan, trimming any excess. Prick the bottom with a fork and bake for 20-25 minutes, or until golden brown. Let it cool completely.
Preparing the Pastry Cream:
- Heat the Milk: In a medium saucepan, heat the milk until it begins to simmer.Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.Combine and Cook: Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
Assembling the Fruit Tart:
- Spread the Cream: Once the tart crust and pastry cream are completely cool, spread the pastry cream evenly over the crust.Arrange the Fruit: Artfully arrange the sliced strawberries, blueberries, kiwi, and mango on top of the pastry cream.Glaze the Tart: Warm the apricot jam slightly and brush it over the fruit to give the tart a beautiful shine and added flavor.