Fruit Tart Recipe

Tart Shell:

• 1 1/4 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 cup cold unsalted butter, cut into small cubes

• 1-2 tablespoons cold water

Pastry Cream:

• 1 cup whole milk

• 1 teaspoon vanilla extract

• 3 large egg yolks

• 1/4 cup granulated sugar

• 2 tablespoons cornstarch

• 1 tablespoon unsalted butter

Instructions:

1. Prepare the Tart Shell:

• Mix the Dry Ingredients: In a large bowl, combine 1 1/4 cups of flour and 1/4 cup of powdered sugar. Stir well to evenly distribute the ingredients.

• Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter.

• Add Cold Water: Gradually add 1-2 tablespoons of cold water to the mixture, stirring gently with a fork. Add just enough water for the dough to come together without being too wet. The dough should hold together when pressed.

• Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for about 30 minutes to allow the butter to firm up, making it easier to roll out.

• Roll and Bake the Shell: After chilling, remove the dough from the fridge. On a lightly floured surface, roll the dough out to fit your tart pan, ensuring the dough is about 1/8 inch thick. Press the dough gently into the bottom and sides of the pan.

• Bake: Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill with pie weights or dried beans to prevent the crust from puffing up. Bake for 20-25 minutes, or until the crust is golden brown. After baking, let the tart shell cool completely before filling.

2. Prepare the Pastry Cream:

• Heat the Milk: In a small saucepan, heat 1 cup of whole milk and 1 teaspoon of vanilla extract over medium heat. Stir occasionally until the milk is warmed but not boiling.

• Whisk the Egg Mixture: While the milk is heating, in a separate bowl, whisk together the 3 egg yolks, 1/4 cup of sugar, and 2 tablespoons of cornstarch. Whisk until the mixture is smooth and slightly pale.

• Combine and Cook: Once the milk is warmed, slowly pour it into the egg mixture while whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens and begins to bubble. This may take 3-5 minutes.

• Finish the Pastry Cream: Once thickened, remove the saucepan from the heat and stir in 1 tablespoon of unsalted butter until fully melted and incorporated. Transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.

3. Assemble the Fruit Tart:

• Fill the Tart Shell: Once the tart shell has cooled completely and the pastry cream has chilled, spread the cream evenly into the tart shell, smoothing the top with a spatula.

• Arrange the Fruit: Choose fresh fruits for decorating the tart. Popular options include berries (strawberries, raspberries, blueberries), kiwi, mango, or citrus slices. Arrange the fruit on top of the pastry cream in a decorative pattern of your choice.

• Optional Glaze: To give the tart a shiny finish, you can brush the fruit with a light glaze made from apricot jam. To make the glaze, heat 1-2 tablespoons of apricot jam in a small saucepan until melted, then strain it and gently brush it over the fruit.

• Chill and Serve: Refrigerate the assembled tart for 30 minutes to set. Once ready, slice and serve the delicious fruit tart!

This fruit tart is perfect for any occasion, offering a beautiful presentation and a delicious mix of creamy, crisp, and fruity flavors. Enjoy your homemade dessert!