Fresh Fruit Tart

Fresh Fruit Tart
Fresh Fruit Tart

A few years ago, when I was in my school I took a week-long pastry class. One of the first things I made was this fruit tart. This is what called joy of baking. With my fantasy, I painted the classic tart with a fluted edged sweet pastry crust, a luscious pastry cream and glistening rows of fresh fruits which filled my heart. So today I decided to share my nostalgia with you all…

With my fantasy I painted the classic tart with a fluted edged sweet pastry crust, a luscious pastry cream and glistening rows of fresh fruits which filled my heart.

Fresh Fruit Tart
Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
 

A few years ago, when I was in my school I took a week-long pastry class. One of the first things I made was this fruit tart. This is what called joy of baking. With my fantasy, I painted the classic tart with a fluted edged sweet pastry crust, a luscious pastry cream and glistening rows of fresh fruits which filled my heart. So today I decided to share my nostalgia with you all…

Course: Confectioneries, Tarts
Cuisine: French
Servings: 6 people
Calories: 320 kcal
Ingredients
FOR PASTRY CRUST
  • 1 ½ cup All-purpose flour
  • 1⁄8 teaspoon Salt
  • ½ cup Unsalted butter
  • ¼ cup Granulated white sugar
  • 1 Large egg beaten
FOR PASTRY CREAM
  • 1 ¼ cup Milk
  • 1 teaspoon Pure vanilla extract
  • 3 Egg yolks large
  • ¼ cup Granulated white sugar
  • 2 tablespoon All-purpose flour
  • 2 tablespoon Cornstarch
  • ½ tablespoon Liqueur brandy, kirsch or grand marnier
FOR APRICOT GLAZE
  • ½ cup Apricot jam
  • 1 tablespoon Water for glazing
  • 3 cups Fruits raspberries, blackberries, strawberries, blueberries, kiwi fruits, bananas, plums, pineapple, melon etc
Instructions
FOR MAKING SWEET PASTRY CRUST
  1.  In a bowl, whisk flour with the salt.

  2. In a separate bowl put the butter and blend it well with a hand mixer and beat until softened.

  3. Now add sugar and beat until light and fluffy.

  4. Gradually add the beaten egg, beat until incorporated.

  5. Now add the flour mixture all at once and mix until it forms a ball.

  6. Then flattened the pastry into a disc and cover it with plastic wrap and refrigerate for 15 to 30 minutes or until firm.

  7. Meanwhile, preheat oven to 400⁰ F or 205⁰ C and place rack in center of the oven.

  8. Lightly prick the bottom of pastry crust with the tines of a fork.

  9. Now place tart pan on a larger baking pan and bake crust for 5 minutes.

  10. Then reduce oven temperature to 350⁰ F or 180⁰ C and continue to bake the crust for about 15 minutes or until dry and lightly golden brown.

  11. Remove from oven and place on a wire rack to cool completely before filling.

FOR MAKING PASTRY CREAM
  1. In a heatproof bowl, mix the sugar and egg yolk together.

  2. Sift the flour and cornstarch together and then add to the egg mixture.

  3. Mix it until you get a smooth paste.

  4. Meanwhile, in a saucepan bring the mix and vanilla just to boil until milk starts to foam up.

  5. Remove from heat and add slowly to the egg mixture whisking constantly to avoid curdling.

  6. Then pour the egg mixture into a medium saucepan and boil over medium heat.

  7. When it boils, whisk the mixture constantly for another 30 to 60 seconds or until the mixture becomes thick.

  8. Remove from heat and add liqueur to it (if using) and whisk it.

  9. Now pour it into a clean bowl and immediately cover the surface with plastic wrap to prevent forming.

  10. Then cool it to room temperature.

  11. NOTE

    If you are not using the cream right now then refrigerate until needed, up to 3 days.

FOR MAKING APRICOT GLAZE
  1. Heat the apricot jam and water in a small saucepan over medium heat or until melted. You can also heat in the microwave.

  2. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

FOR ASSEMBLING THE TART
  1. To the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom, not the sides.

  2. Gently push the tart straight up, away from the sides.

  3. The fluted tart ring will fall away and slide down your arm.

  4. If you want to remove the bottom of the pan run knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.

  5. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy.

  6. Let the glaze dry for about 20 minutes.
  7. Then spread the pastry cream onto the bottom of the tart shell.

  8. Now place fruits randomly on top of cream or in concentric overlapping circles, starting at the outside edge.

  9. After arranging the fruits, rewarm the glaze and gently brush a light coat on the fruits.

SERVE
  1. The fruit tart is ready for serving. If not serving immediately, refrigerate it but bring to room temperature before serving.
OUR DINE TABLE
  1. It’s a classic fruit tart I prepared with full decoration which looks beautiful and tastes the best. Once I returned home for my winter vacation, it didn’t take long for this dessert to become one of my family’s favorite. It looks enticing and I love to take a click of it.
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Nutrition Details

CategoryAmount
Calorie 320
Fat 17 g
Carbohydrate 40 g
Dietary Fiber 2 g
Protein 4 g
Vitamin C 28 %
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Article Categories:
Confectioneries · Tarts

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