Fruit Tart Recipe
A buttery tart filled with cream and topped with fresh fruit.
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Ingredients
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Tart Crust
Cream Filling
Toppings
Method
Tart Crust
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
- 2
Add Butter
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- 3
Form the Dough
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
- 4
Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Roll Out the Dough
On a floured surface, roll out the chilled dough to fit into a 9-inch tart pan. Press the dough into the pan and trim any excess.
- 7
Blind Bake
To prevent bubbling, line the crust with parchment paper, fill with pie weights or dry beans, and bake for 15 minutes. Remove weights and parchment and bake for an additional 10 minutes until golden.
Cream Filling
- 8
Whip the Cream
In a mixing bowl, pour the heavy cream. Using an electric mixer, beat on medium speed until soft peaks form.
- 9
Add Sugar and Vanilla
Add the powdered sugar and vanilla extract to the whipped cream. Continue to beat until stiff peaks form.
- 10
Fill the Tart
Once the tart shell is completely cooled, spread the cream filling evenly into the tart shell.
Toppings
- 11
Prepare the Fruit
Wash and slice the assorted fresh fruits as desired.
- 12
Arrange the Fruit
Gently arrange the sliced fruit on top of the cream filling in an artistic pattern.
- 13
Glaze with Apricot Jam
In a small saucepan, heat the apricot jam over low heat until melted. Brush the melted jam over the fruit to give it a glossy finish.
