Fruit Tart

Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.

Ingredients:

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tablespoon ice water

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 teaspoons vanilla extract

For the Fruit Topping:

• Assorted fresh fruits (berries, kiwi, peach slices, etc.)
• Apricot jam or fruit preserves for glaze

Instructions:

1. Prepare the Tart Crust:

• In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix.
• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the food processor and pulse just until the dough comes together.
• Turn the dough out onto a lightly floured surface, knead it briefly to bring it together, then flatten into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

2. Roll Out the Dough:

• Preheat your oven to 375°F (190°C).
• Roll out the chilled dough on a floured surface to fit a tart pan. Press the dough into the pan, trimming any excess.
• Prick the bottom of the crust with a fork, then line with parchment paper and fill with pie weights or dried beans.

3. Blind Bake the Crust:

• Bake the crust for 15 minutes. Remove the parchment and weights, then bake for an additional 10-12 minutes or until golden brown. Allow the crust to cool completely.

4. Prepare the Pastry Cream:

• In a saucepan, heat the milk until it just begins to simmer.
• In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until well combined.
• Gradually pour the hot milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat and stir in the vanilla extract.
• Transfer the pastry cream to a bowl, cover with plastic wrap (directly touching the surface of the cream), and refrigerate until chilled.

5. Assemble the Fruit Tart:

• Once the tart crust and pastry cream are both cooled, spread the pastry cream evenly over the tart crust.
• Arrange the fresh fruits on top of the pastry cream in an attractive pattern.

6. Glaze the Fruit:

• Heat apricot jam or fruit preserves in a small saucepan until melted. Strain to remove any solids.
• Brush the melted jam over the fresh fruit to create a glossy finish.

7. Chill and Serve:

• Refrigerate the fruit tart for at least an hour to set the pastry cream.
• Slice and serve your delicious and visually appealing fruit tart.

8. Enjoy:

• Enjoy the delightful combination of buttery crust, creamy pastry, and fresh, vibrant fruits in this homemade fruit tart!