Description
A classic fruit tart with a buttery crust, silky custard filling, and a vibrant arrangement of fresh fruits glazed to perfection. This elegant dessert is as delightful to look at as it is to eat.
Ingredients
Scale
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Unsalted Butter, cold and cubed
- 1/4 cup Granulated Sugar (for crust)
- 1/4 teaspoon Salt
- 1 Egg Yolk
- 2 tablespoons Milk
- 2 cups Whole Milk (for custard)
- 3 Egg Yolks (for custard)
- 1/2 cup Granulated Sugar (for custard)
- 1/4 cup Cornstarch
- 1 teaspoon Vanilla Extract
- 2 cups Fresh Fruit (strawberries, blueberries, kiwi, raspberries)
- 1/4 cup Apricot Jam, warmed
Instructions
- Preheat Your Equipment: Heat oven to 375°F (190°C).
- Combine Ingredients: Mix flour, sugar, and salt. Cut in butter until crumbly, then blend with egg yolk and milk.
- Prepare Your Cooking Vessel: Press dough into a tart pan, prick with a fork, and chill for 20 minutes.
- Assemble the Dish: Blind bake crust with parchment and weights for 15 minutes, then another 10 minutes without weights until golden. Cool completely.
- Cook to Perfection: Whisk egg yolks, sugar, and cornstarch. Heat milk until steaming, temper with yolk mixture, then cook until thickened. Stir in vanilla, cool.
- Finishing Touches: Spread cooled custard into crust. Arrange fruit decoratively. Brush with warm apricot jam.
- Serve and Enjoy: Slice into wedges and serve fresh.
Notes
- Chill dough before baking to prevent shrinkage.
- Dry fruit well after washing to avoid a soggy tart.
- Brush with apricot jam for a glossy bakery-style finish.
- Chill tart before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: fruit tart, French dessert, custard tart, fresh fruit tart, summer dessert