Tart Recipe
Make Tart Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry (shortcrust)
Filling (classic custard fruit tart)
Topping
Method
Pastry (shortcrust)
- 1
Make dough
Whisk together the flour, sugar, and salt in a large bowl. Add the cold cubed butter and cold shortening (if using). Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Add liquid
Whisk the egg yolk with the ice water. Drizzle the mixture over the flour-fat mixture 1 tablespoon at a time, gently tossing with a fork until the dough just begins to come together when squeezed—do not overwork. You may not need all the water; stop when the dough holds together without being wet.
- 3
Chill
Turn the dough out onto a lightly floured surface and press into a flat disk about 1 inch thick. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 48 hours).
- 4
Blind bake shell
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8–1/4-inch thick. Gently fit the dough into a 9- or 10-inch tart pan with a removable bottom, trimming and crimping edges as desired. Prick the bottom all over with a fork. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment and bake another 8–12 minutes until the crust is golden and dry. Let cool completely on a wire rack.
Filling (classic custard fruit tart)
- 5
Heat milk and cream
In a medium saucepan, combine the milk and heavy cream and warm over medium heat until just starting to simmer at the edges (do not boil).
- 6
Whisk yolks and dry ingredients
While the milk warms, whisk together the egg yolks, sugar, and cornstarch in a heatproof bowl or another saucepan until pale and slightly thickened.
- 7
- 8
Cook custard
Cook over medium-low heat, stirring constantly with a heatproof spatula or whisk, until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue cooking and stirring for 30–60 seconds after bubbling to ensure the cornstarch is cooked. Remove from heat.
- 9
- 10
Fill tart shell
Once the tart shell and custard are cooled, pour or pipe the chilled custard into the baked tart shell, smoothing the surface with an offset spatula.
Topping
- 11
Arrange fruit
Arrange the fresh fruit decoratively over the chilled custard. Start from the outer edge and work inward for a tidy pattern, or scatter berries for a rustic look. Pat fruit dry with paper towels if it is very wet so the glaze adheres.
- 12
Make glaze
In a small saucepan, warm the apricot jam with the water over low heat, stirring until smooth and slightly thinned. Strain if necessary to remove pieces of fruit for a clear glaze.
- 13
Glaze fruit
Using a pastry brush, lightly brush the warm glaze over the fruit to give it shine and help preserve freshness. Chill the tart for 15–30 minutes to set the glaze.
- 14
Finish
If desired, dust the edges lightly with powdered sugar just before serving. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.