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Fruit Tart

A buttery shortcrust shell filled with silky vanilla pastry cream and topped with an artful arrangement of fresh seasonal fruit, glazed to a shine.

SnackFrenchAdvanced

30 min

Prep

25 min

Cook

2 hr 55 min

Total

Servings

Advanced

Difficulty

Instructions

Pulse butter, powdered sugar, and flour in a food processor until sandy. Add egg yolk and water, pulse until the dough just comes together. Wrap and chill for 30 minutes.

Roll out the dough and press into a 9-inch tart pan with a removable bottom. Prick the base with a fork. Line with parchment and fill with pie weights. Blind bake at 375F for 15 minutes, remove weights, and bake 8-10 more minutes until golden. Cool completely.

Make the pastry cream: heat milk until steaming. Whisk yolks, sugar, and cornstarch. Slowly pour in hot milk while whisking. Return to the pan and cook over medium heat, stirring constantly, until thick. Off heat, stir in vanilla and butter. Press plastic wrap onto the surface and chill at least 1 hour.

Tip: Cook the pastry cream until it's quite thick and holds its shape on a spoon. It should coat the back of a spoon heavily.

Spread cooled pastry cream into the cooled tart shell. Arrange fresh fruit on top in concentric circles. Brush with warm apricot jam for a glossy finish.

Nutrition per Serving

280kcal

Calories

Protein

36g

Carbs

14g

Fat

Fiber

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Fruit Tart

Ingredients

For the crust

For the pastry cream

Instructions

Nutrition per Serving

Tags

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