A fruit tart is a classic dessert item. It is a great way to use seasonal fruits and can be made with different fruits every time. Many of the ingredients can be purchased ahead of time allowing for last minute preparation. The arrangement of fruit allows for creative flare by the chef and a different looking tart each time. The only cooking is the crust of the tart.
- Skill level:
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Things you need
- Pastry dough (homemade or store bought)
- Pastry cream or custard
- Apricot jam
- Tart mould
- Cutting board
- Sauce pan
- Measuring utensils
- Small cooking brush
Bake the pastry crust in a tart pan according to the package directions or at 218 degrees Cor 12 to 15 minutes. Poke some holes in the bottom of the crust with a fork to allow steam to escape. Some chefs recommend placing a piece of tin foil over the crust and adding beans to weight the centre of the crust during cooking so it holds its shape. Allow to cool completely.
Cut fruit into ¼ to ½ think slices as uniformly as possible. Cut as many as are needed to cover the face of the tart. Traditional fruit choices are plums and nectarines, however kiwi, strawberries, pears, blueberries and raspberries can be used. The selection of fruit can be seasonal, for colour or your own flavour preference.
Add pastry cream to tart shell then spread evenly with a spoon so it is ¼ inch from the top of the crust. Pastry cream is a basic custard made from eggs, cream and sugar. It can be purchased already made in speciality shops, made at home or substituted with instant pudding mixes in a pinch. For added taste the cream can be flavoured with extracts like almond or orange (see Resources).
Arrange fruit in a slightly overlapping spiral around the tart for a traditional look. Alternating fruit is fine or only one type can be used according to personal preference. For special holidays fruit can be arranged to match the theme. For example the Fourth of July, use plain pastry cream that is a white colour and arrange strawberries and blueberries on top of it to look like the stars and stripes of the American flag.
Heat ¼ cup apricot jam and 1 tbsp of water in a small sauce pan over medium heat until liquid, stir frequently. Brush heated jam over fruit and any exposed pastry cream to give it a shine. The finished tart can be served immediately or will last in the refrigerator for up to a week.
Tips and warnings
- Pick fruit that is in season for the best flavour.
- Homemade pastry dough and pastry cream are good but store bought saves a lot of time.
- Be creative with the arrangement of fruit for best results.
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