Fresh Fruit Tart

"Simple and elegant and really good! Choose the best seasonal fruit to decorate the tart."
 
Download
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by Louisa M. photo by Louisa M.
photo by Louisa M. photo by Louisa M.
Ready In:
1hr 30mins
Ingredients:
11
Serves:
8-10
Advertisement

ingredients

  • 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)
Advertisement

directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve the same day of making. Refrigerate any leftovers.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. redpandagames
    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.
     
  2. shenry2
    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!
     
  3. rdbaumeistergmail.c
    I could not roll my pastery, so I pressed the dough into the tart pan with my fingers, and cooked it for less time than called for and it came out good. Next time I will add some lemon rind to the custard and add more vanilla. Over all the tart was vary tasty and not to sweet.
     
  4. Louisa M.
    Amazing! I've made this 3 times, it seems impossible to mess up and is always a crowd pleaser! I recommend mixing the vanilla with the milk before you heat it- it gives it a very nice flavor. Also, a bit of almond extract can add a stronger flavor.
     
    • Review photo by Louisa M.
  5. ambter
    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?
     
Advertisement

Tweaks

  1. frostingnfettuccine
    Because of the other reviews, I reduced the flour in the dough to 1 cup plus 1 tablespoon and the dough came together perfectly! I was able to roll and then drop it into my pie dish with ease! Definitely recommend doing that, the rest was easy and fun! Decorated with all kinds of fruit!
     
  2. rdbaumeistergmail.c
    I made two small tarts so I cut the recipe in half. I did use 2 egg yolks and the dough still did not come together enough to roll it.
     
  3. melissavm
    Awesome recipe. I tried it for the first time yesterday and my family loved it. I've been assigned to make this for Easter. Instant hit! By the way I substituted full fat milk with heavy cream full fat milk...made the custard nice & thick. Thank you Evelyn!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes