Fruit Tart Recipe
Seasonal fruits atop a creamy custard in a buttery tart shell.
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Ingredients
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Tart Shell
Custard Filling
Toppings
Method
Tart Shell
- 1
Prepare the Tart Dough
In a mixing bowl, combine flour, sugar, and salt. Add cold butter and mix until the mixture resembles coarse crumbs.
- 2
Form the Dough
Add ice water gradually, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
Pre-bake the Tart Shell
Preheat the oven to 375°F (190°C). Roll out the chilled dough and press it into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 20 minutes, then remove weights and bake for an additional 10 minutes until golden. Let cool.
Custard Filling
- 4
Heat the Milk and Cream
In a saucepan, combine milk and heavy cream. Heat over medium heat until steaming, but do not boil.
- 5
Mix the Egg Yolks and Sugar
In a bowl, whisk together egg yolks and sugar until pale and creamy. Add cornstarch and mix until smooth.
- 6
- 7
Cool the Custard
Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
Assembly
- 8
Fill the Tart Shell
Once the custard has cooled, pour it into the pre-baked tart shell and spread evenly.
- 9
Add the Fruits
Arrange the seasonal fruits on top of the custard filling in a visually appealing manner.
- 10
Glaze the Tart
In a small saucepan, heat apricot jam over low heat until melted. Brush the glaze over the fruits to add shine and flavor.
- 11
Chill and Serve
Refrigerate the tart for at least 1 hour before serving to allow the custard to set.
