Homemade Fresh Fruit Tarts

Recipe by Manami
READY IN: 1hr 40mins




  • Combine flour, sugar and salt and place in freezer for 30 minutes.
  • Cut butter into 1/4" pieces.
  • Put flour mxiture in the bowl of a food processor fitted with a steel blade.
  • Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
  • Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
  • Preheat oven to 375ºF.
  • Remove dough from refrigerator and let sit 5 minutes.
  • Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
  • Place dough in pan and cut off excess dough with a sharp knife or your thumb.
  • Line tart shell with aluminum foil, then fill with dried beans or rice.
  • Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
  • Bake another 20 minutes until browned. Cool to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
  • In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
  • Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
  • Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
  • Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
  • Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
  • Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
  • Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
  • (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
  • Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
  • GLAZE:
  • In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
  • Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
  • *TIP: Don't be afraid to be creative, this is the perfect palette!