Fresh Fruit Tart
This tart relies on the tension between the snap of a cold shell and the smooth, velvet weight of the custard. It is a work of patience, specifically in chilling the dough and tempering the cream.
Temperature is your primary tool.
Keep your butter for the crust ice-cold and ensure the finished pastry cream is thoroughly chilled before assembly; warm cream will ruin the texture of the fruit.
- 9-inch tart pan with a removable bottom
- heavy-bottomed saucepan
- whisk
- fine-mesh sieve
- plastic wrap
What goes in.
- 1 1/2 cupsall-purpose flour
- 1/2 cupunsalted butter, cubed and chilled
- 1/3 cupgranulated sugar
- 1large egg
- 1 1/2 cupswhole milk
- 3large egg yolks
- 1/4 cupcornstarch
- 1 tspvanilla bean paste
- 2 cupsassorted fresh fruit, sliced
Anchoring the crust
Weight your pastry down with dried beans or pie weights during the initial bake to keep the sides from slumping. Bake until the edges turn a pale, toasted gold.
The method.
Prepare the dough
Pulse flour, sugar, and butter until it resembles coarse meal. Add the egg and work just until it holds together. Press into the pan, prick the bottom with a fork, and freeze for 20 minutes.
Blind bake
Line the chilled crust with parchment and fill with weights. Bake at 375°F for 15 minutes, remove weights, then bake for another 10 minutes until golden. Cool completely.
Make the pastry cream
Whisk yolks, sugar, and cornstarch. Gradually temper in simmering milk. Cook over medium heat, whisking constantly until it thickens to a glossy pudding. Strain through a sieve, stir in vanilla, and press plastic wrap directly onto the surface. Refrigerate until firm.
Assembly
Spread the cold cream evenly across the cooled shell. Arrange your sliced fruit in concentric circles starting from the outer edge, pressing them slightly into the cream.
Other turns to take.
Apricot glaze
Brush a thin layer of melted, strained apricot jam over the fruit to give the tart a professional shine.
Nut crust
Replace 1/4 cup of the flour with finely ground almonds for a deeper, more robust flavor profile.
When it doesn't go to plan.
If the dough feels sticky, put it back in the freezer for ten minutes rather than adding more flour.
Slice your fruit to a uniform thickness so the top of the tart sits level.
Assemble the tart no more than two hours before serving to keep the crust crisp.
The ones that keep coming up.
Why did my pastry cream curdle?
You likely cooked it over too high a heat. Keep the heat at medium and never stop whisking.
Can I use frozen fruit?
No. Frozen fruit releases too much liquid upon thawing and will turn the custard and crust into a wet mess.
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