Classic Fruit Tart
This is a study in textures: the snap of the shortbread crust against the velvet of the custard. Build this component by component, ensuring each is fully chilled before assembly to keep the structure sound.
Temperature control is your primary tool.
Keep the butter cold for the crust and the pastry cream thoroughly chilled before filling; both are essential for avoiding a soggy bottom.
- 9-inch fluted tart pan with removable bottom
- heavy-bottomed saucepan
- fine-mesh sieve
- rolling pin
- baking weights or dried beans
What goes in.
- 1 1/2 cupsall-purpose flour
- 1/2 cupunsalted butter, chilled and cubed
- 1/3 cuppowdered sugar
- 1large egg
- 1 1/2 cupswhole milk
- 3large egg yolks
- 1/3 cupgranulated sugar
- 2 tbspcornstarch
- 1 tspvanilla bean paste
- 1/4 cupapricot preserves
- 2 cupsassorted fresh fruit, sliced
Securing the crust
Lining the dough with parchment and heavy weights prevents the sides from slumping and the base from bubbling, ensuring a flat surface for your cream.
The method.
Make the crust
Pulse flour, sugar, and butter until it resembles coarse meal. Add the egg and pulse until it just clumps. Press into the pan, freeze for 20 minutes, then bake at 375°F until pale gold.
Cook the custard
Whisk sugar, cornstarch, and yolks. Temper with hot milk, then return to the heat until it thickens to the consistency of pudding. Pass through a sieve, stir in vanilla, and cover with plastic wrap pressed directly onto the surface.
Assemble
Spread the chilled custard into the cooled shell. Arrange fruit in concentric circles starting from the outer edge. Heat preserves with a teaspoon of water, strain, and brush lightly over the fruit.
Other turns to take.
Lemon Curd
Replace the vanilla pastry cream with a sharp lemon curd for a brighter, more acidic finish.
Almond Crust
Substitute 1/4 cup of the flour with finely ground almond meal for a nuttier flavor profile.
When it doesn't go to plan.
Always chill the dough thoroughly before baking to prevent shrinkage.
If your custard develops lumps, push it through a fine-mesh sieve while it is still warm.
Place the tart on a flat serving platter before arranging fruit, as it is difficult to move once assembled.
The ones that keep coming up.
Can I make this the day before?
The crust and custard can be prepped a day ahead, but assemble the tart no more than 4 hours before serving to maintain the crust's texture.
Why is my crust soggy?
The crust was likely not baked long enough or the pastry cream was still warm when added.
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