Description
A delightful fresh fruit tart featuring a flaky crust, creamy filling, and vibrant seasonal fruits, perfect for any occasion.
Ingredients
- All-purpose flour: 1 1/4 cups (150 g)
- Unsalted butter: 1/2 cup (115 g), chilled and cubed
- Granulated sugar: 1/4 cup (50 g)
- Salt: 1/4 teaspoon
- Ice water: 2-4 tablespoons
- Whole milk: 1 cup
- Heavy cream: 1 cup
- Egg yolks: 3
- Cornstarch: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Strawberries: sliced
- Blueberries: whole
- Kiwi: sliced
- Peaches: sliced
- Apricot jam: 1/4 cup (for glazing)
Instructions
- Prepare the tart crust by mixing flour, sugar, and salt, then adding butter until crumbly. Add ice water to form a dough, wrap, and chill for 30 minutes.
- Make the pastry cream by heating milk, cream, and half the sugar, then whisking into egg yolks mixed with cornstarch and remaining sugar. Cook until thickened, then stir in vanilla.
- Preheat oven to 375°F (190°C). Roll out the chilled dough, fit into a tart pan, and blind bake for 15 minutes with weights, then bake for another 10-15 minutes until golden. Cool completely.
- Pour the cooled pastry cream into the tart crust, spread evenly, and arrange sliced fruits on top.
- Heat apricot jam until melted and brush over the fruit for glazing. Refrigerate for at least 1 hour before serving.
Notes
- Use seasonal fruits for the best flavor and appearance.
- Chill all ingredients for a flaky crust.
- Store in the refrigerator and consume within 2 days for optimal freshness.
- Glaze the tart just before serving to maintain fruit vibrancy.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: fresh fruit tart, dessert, seasonal fruits, pastry cream, baking