This fruit tart is simple, easy to make and not too sweet. You can pre-baked the crust and make the custard cream ahead of time. When ready to assemble just add an array of vibrant and juicy fruits as toppings.
Prep Time 15minutes
Cook Time 1hour45minutes
Total Time 2hours
Sweet Pastry Tart Crust:
1 ½cupsall-purpose flour
½cupunsalted butterat room temperature
¼cupgranulated white sugar
1large egglightly beaten
1egg whitebeaten for sealing the crust
Pastry Custard Cream:
1teaspoonpure vanilla extract or vanilla bean paste
3large egg yolks
¼cupgranulated white sugar
1teaspoonapricot jam or preserve
½tablespoonliqueur like Grand MarnierBrandy, Kirsch (optional)
Apricot Glaze: (optional)
½cupapricot jam or preserves
3 to 3 ½cupsfruits like raspberriesblackberries, strawberries, blueberries, kiwifruit, mandarin orange or whatever fruit you like.
How to Make a Tart Crust
In a bowl, whisk the flour and salt. Set aside.
In your mixer bowl, place butter and beat until softened.
Add sugar and beat until light and fluffy.
Slowly add beaten egg until incorporated.
Add flour mixture all at once and mix until it forms a ball.
Flatten pastry into the size of the bottom of pan and cover with plastic wrap. Refrigerate for 15-30 minutes or until firm or place in freezer for about 10-15 minutes.
Use an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom and lightly grease with butter and flour, or spray with non-stick vegetable cooking spray.
Place chilled pastry at bottom center of pan and spread evenly at the bottom and sides of the pan to form the crust. Cover with plastic or saran wrap and place in the freezer for about 15 minutes.
Preheat oven to 400 degrees F and place rack in center of oven.
To prevent dough from puffing up when baking, lightly prick the bottom of pastry crust with a fork for about 10 times. Also, I have another set of removable bottom that I placed above the crust to weigh it down. This is optional.
Place tart pan on a cookie sheet for easy access and bake crust for 5 minutes.
After 5 minutes, reduce oven temperature to 350 degrees F and continue to bake for about 15 minutes or until dry and lightly golden brown.
Do not over bake crust. When lightly golden brown remove from oven. As soon as it is out of the oven, brush crust with lightly beaten egg white to seal. The egg white will dry out or if you like put it back in the hot oven for another minute. This is optional. Place on a wire rack to cool completely before filling.
When completely cooled, remove crust from pan. Place one hand under the removable pan and gently pushing the removable pan with the tart crust straight up. With the other hand, hold the side fluted pan while lifting the removable pan. Let the side fluted pan rest in your arm or elbow while transferring the removable pan with the tart crust to your other hand. Lay the removable pan on a flat surface.
Insert a knife or cake metal spatula between the tart crust and removable pan. Slowly slide the knife around the edges of the crust to detach from bottom pan.
Transfer crust to a platter.
How to Make a Custard Cream Filling
In a medium sized heat resistant glass bowl, mix sugar and egg yolks together. Don't let the mixture sit too long or you will get pieces of egg mixture forming.
Sift flour and cornstarch together then add to the egg mixture, mixing by hand until you get a smooth paste.
In a sauce pan, bring the milk just to boiling or until milk starts to bubble up.
Remove sauce pan from heat. Slowly add hot milk to egg mixture and whisk constantly to prevent curdling. If you happen to get egg curdling in the mixture, pour it through a strainer for a smoother texture.
Once completely mixed, pour the egg mixture into a medium saucepan. Cook over medium heat until boiling, whisking constantly.
Once it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove mixture from heat and immediately whisk in the liqueur if desired but optional.
Whisk in vanilla extract.
Pour into a clean bowl and immediately cover the top surface of the cream with plastic or saran wrap to prevent crust from forming.
Set aside to cool at room temperature. Refrigerate if not using right away. Can be stored up to 3 days. Before using, beat or whisk for a smoother cream.
How to Make an Apricot Glaze
Combine and heat the apricot jam or preserve and water in a small saucepan over medium heat until incorporated or use a microwave for 20 to 30 seconds. Remove from heat. Pour mixture into a fine strainer to remove any fruit lumps.
How to Assemble a Fruit Tart
Place cooled crust on a cake turntable for easy decorating.
Spread a thin layer of apricot glaze mixture inside the bottom and sides of the baked tart crust to prevent the crust from softening. Set aside for 20 minutes for glaze to dry.
Pour and spread the pastry cream onto the center of the tart crust. Spread the cream evenly starting at the center going towards the sides.
Place fruits on top of cream depending on how you like to decorate your fruit tart. Again, to get some ideas on how to arrange the fruits – go to Google and type "pics of fruit tarts".
When done laying the fruits, warm up the apricot glaze mixture. To keep the fruits from drying out and retaining its vibrant colors, gently brush a light coat of apricot glaze.
In my opinion, it is best to refrigerate and chill for a few hours before serving. But it depends on your preference. Serve it at room temperature, if desired.
To some people it is best served on the day it was assembled or a day later.
Cover any leftovers with plastic or saran wrap and refrigerate.
Serves about 6 to 8 people.
When baking crust, aside from poking it with fork so it doesn't puff up, I have another set of removable bottom pan that I placed on top of crust to weigh it down.
Do not over bake the crust. You want a firm and crisp crust but not hard.
After baking crust, coat lightly with beaten egg white to seal it. It is not required to put it back in the oven since crust is still warm. Egg white will eventually dry out. I placed it back in the oven for 1 minute which is optional.