Fresh Fruit Tart
Delight your taste buds with this stunning Fresh Fruit Tart, a dessert masterpiece that's as beautiful as it is delicious. Featuring a buttery, golden shortcrust pastry, a creamy vanilla custard filling, and an array of vibrant fresh fruits like strawberries, blueberries, and kiwi, this tart is the perfect balance of flavors and textures. A glossy apricot glaze ties it all together, adding a lustrous finish that elevates its visual appeal. Ideal for special occasions or a refreshing summer treat, this recipe combines simple techniques with impressive results. With step-by-step instructions for crafting a flaky tart shell and silky custard, you'll create a bakery-worthy dessert that looks and tastes like a work of art. Perfect for sharing, this fruit tart makes 8 servings and is guaranteed to impress your family and friends.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Powdered sugar
- 100 grams Unsalted butter (cold, cubed)
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 100 grams Granulated sugar
- 4 large Egg yolks
- 35 grams Cornstarch
- 1 teaspoon Vanilla extract
- 300 grams Fresh fruits (e.g., strawberries, blueberries, kiwi, etc.)
- 3 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
In a large bowl, combine the flour and powdered sugar.
Add the cold, cubed butter, and use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles coarse crumbs.
Mix in the egg yolk and cold water until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press the dough into the pan and trim the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment and bake for another 5 minutes, or until golden. Let the crust cool completely.
In a medium saucepan, heat the milk until it is just about to boil. Remove from heat.
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 2-3 minutes).
Remove the custard from heat and stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and chill in the refrigerator until cool.
Once the crust and custard are completely cool, spread the custard evenly in the tart shell.
Arrange the fresh fruits on top of the custard in a decorative pattern.
In a small saucepan, heat the apricot jam and water until melted and smooth. Brush the glaze over the fruits to give them a glossy finish.
Refrigerate the tart for at least 1 hour before serving to allow everything to set. Slice and enjoy!
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 437.0 g | 159% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 240.7 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 840 mg | 65% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
