Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

Simple and elegant and really good! Choose the best seasonal fruit to decorate the tart.

Ingredients Nutrition

  • Pastry

  • 14 lb butter, cold, chopped into pieces
  • 1 12 cups flour
  • 2 tablespoons sugar
  • 3 egg yolks
  • Custard

  • 2 egg yolks
  • 14 cup sugar
  • 14 cup flour
  • 1 cup milk (full fat)
  • 2 teaspoons vanilla extract
  • Topping

  • 34 cup apricot jam
  • various fresh fruit (or tinned)

Directions

  1. To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F.
  2. Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.
  3. To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
  4. To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.
  5. Serve the same day of making. Refrigerate any leftovers.
Most Helpful

It turned out really well, but I think that I would prefer using cornstarch over flour. I would also recommend adding vanilla after you take the custard off of the stove, so it doesn't all evaporate. I was lucky because my strawberries came with some fructose, so I used that to glaze and seal the tart. It was really easy. Also, I'm not sure about the three egg yolks. I think it would be better to just use one and then add ice water.

redpandagames January 05, 2013

Normally I am a terrible baker. Nothing seems to turn out the way I would hope. This fresh fruit tart, however, turned out beautifully. It tastes delicious and it is refreshing beyond belief. My family loved it and may even revoke my title of a bad cook! It is absolutely delicious and perfect for any holiday get together! Enjoy!

shenry2 November 20, 2012

I think some of the measurements were off:for the custard I couldn't mix the 2 egg yolks with 1/4 Cup sugar and 1/4 Cup flour-it was too thick also the pastry, the only liquid was the 3 egg yolks to 1 1/2 Cup flour and the butter and sugar, I was not able to put the dough together-it was too dry Maybe check the quantities?

ambter September 10, 2015

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