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February 28, 2014

fruit tart 3

Fruit tarts seem to be the one dessert that everyone can agree on– even self-proclaimed “not a dessert person”-people, so it’s always a safe bet. The beautiful fruit patterns also make a bright splash on the dining table, so I like to think it adds to the festivity and decor of the celebration as well.

Mini Fruit Tarts

There are a gazillion recipes for fruit tart out there, which basically consist of a crust, filling, fruit, and glaze. My main gripe with most fruit tart recipes has always been the bother of chilling, then rolling out a crust. I have finally found a crust that skips those finicky steps and gets right to business. Below is my version of this much-loved dessert!

fruit tart

As for the “Gorgeous” in “Gorgeous Fruit Tart,” that’s actually totally up to you. Pick a nice combination of fruits that have contrasting colors, then slice and arrange them neatly. Look online for inspiration.

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Gorgeous Fruit Tart

Crust

Filling

Topping
Fresh fruit (sliced strawberries, sliced kiwi, blackberries, blueberries, raspberries, etc.)

Glaze

Instructions

For the crust: Preheat oven to 350 degrees F. In a stand mixer, combine the powdered sugar, flour, and butter until it forms a ball. Press into a fluted tart pan with a removable bottom, then bake for 12-15 minutes until lightly browned. Let cool.

For the filling: In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining 1/3 cup sugar and cornstarch, then stir into the eggs until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while whisking so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Optional: To make your filling lighter and airier, whip cream to peaks in a separate bowl, then fold into cooled (but not totally chilled) filling recipe above.

For the glaze: In a saucepan, heat apricot preserves with water until liquid. Strain to get chunks out. Use while still warm.

Assembly: Scrape the filling into the crust, smoothing out the top with a spatula. Arrange fruit neatly in concentric circles on top of the filling, then brush with a thin layer of glaze using a pastry brush. Take pictures and feel proud of yourself. Refrigerate until ready to serve.

Also see my post on ideas for using up your leftover egg whites.

2 responses to “Gorgeous Fruit Tart Recipe”

  1. Angela says:

    So that’s how it looked before transportation got the best of the middle strawberry. 😉

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