Bakery

Fruit Tart

Name: Fruit Tart
Total time: 65 min
Yield: 8 servings
Cuisine: Bakery
Ingredients: Pastry Shell: 1 1/2 cups flour; 1/2 cup powdered sugar; 1/2 cup cold butter; 1 egg yolk. Pastry Cream: 1 1/2 cups whole milk; 4 egg yolks; 1/3 cup sugar; 2 tbsp cornstarch; 1 tsp vanilla. Topping: Fresh berries; kiwi slices; 1/4 cup apricot jam (for glaze)

Sweet pastry filled with vanilla custard and topped with fresh fruit.

65 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
For crust: Pulse flour, powdered sugar, and cold butter in a food processor until crumbly. Add egg yolk and 1 tbsp ice water; pulse until it clumps. Press into a 9-inch tart pan. Freeze for 30 mins, then blind bake at 375°F (190°C) for 15-20 mins until golden. Cool completely.

2
For pastry cream: Whisk egg yolks, sugar, and cornstarch. Heat milk until simmering. Gradually whisk half the hot milk into the egg mixture to temper, then pour everything back into the saucepan.
3
Cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, stir in vanilla. Strain into a bowl, cover with plastic wrap touching the surface, and chill for 2 hours.
4
Whisk the chilled pastry cream to smooth it out, then spread it evenly into the cooled tart shell.
5
Wash and thoroughly dry the fresh fruit. Arrange the fruit in concentric circles or decorative patterns over the pastry cream.
6
Warm the apricot jam with 1 tablespoon of water in the microwave, then pass through a fine sieve. Gently brush the warm glaze over the fresh fruit to give it a professional shine. Keep refrigerated until serving.

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