Fruit Tart Recipe
Pastry crust filled with custard and topped with fresh fruit.
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Ingredients
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Crust
Custard Filling
Fruit Topping
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut the unsalted butter into small pieces and add it to the mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Do not overmix.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Place the dough in the pan and trim any excess.
- 5
Bake the Crust
Prick the base with a fork to prevent bubbling. Bake in the preheated oven for 20-25 minutes or until golden brown. Allow to cool completely.
Custard Preparation
- 6
- 7
Mix Ingredients
In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
- 8
- 9
Cook the Custard
Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat and stir in vanilla extract.
- 10
Cool the Custard
Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate until chilled.
Assembly
- 11
Fill the Tart
Once both the crust and custard have cooled, pour the custard into the tart crust and spread it evenly.
- 12
Prepare the Fruit
Slice the strawberries, kiwi, and peach. Arrange the fresh fruit over the custard in a decorative pattern.
- 13
Glaze the Tart
Warm the apricot glaze slightly in a small saucepan or microwave, then brush it over the fruit to give it a nice shine.
- 14
Chill and Serve
Refrigerate the assembled tart for at least 30 minutes before serving to set. Slice and enjoy!