Description
Sweet memories bloom with this classic French Fruit Tart, blending buttery pastry and silky custard crowned with glazed seasonal fruits. Delicate layers of flavor and texture invite you to savor each elegant bite of culinary artistry.
Ingredients
Scale
Crust Ingredients:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (113g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon salt
- 12 tablespoons (180 ml) ice water
Custard Filling Ingredients:
- 1 ¼ cups (300 ml) whole milk
- ¼ cup (50g) granulated sugar
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Fruit and Glaze Ingredients:
- 1 cup fresh strawberries, sliced
- ½ cup blueberries
- ½ cup kiwi slices
- ½ cup raspberries
- ¼ cup apricot or strawberry jam
- 1 tablespoon water
Instructions
- Combine flour, sugar, and salt in a food processor or mixing bowl, ensuring even distribution of dry ingredients.
- Cut cold butter into small cubes and incorporate into the flour mixture, using pulse function or a pastry cutter until the texture resembles rough, sandy crumbs.
- Introduce egg yolk and a splash of ice water, gently mixing until the dough begins to come together. Adjust moisture with additional water if the mixture appears too crumbly.
- Form the dough into a compact disk, carefully encase in plastic wrap, and allow to rest in the refrigerator for a thorough chilling period.
- Prepare the oven by heating to an even 350F (175C). Carefully roll out the chilled dough and delicately transfer into a 9-inch tart pan, pressing firmly to create a smooth surface.
- Use a fork to create small perforations across the bottom of the crust, preventing potential air bubbles. Layer parchment paper over the surface and distribute baking weights or dried beans evenly.
- Place the prepared crust into the preheated oven and bake for a precise duration. Remove weights after initial baking, then return to the oven to achieve a golden, crisp finish.
- Allow the tart shell to cool completely, ensuring a stable foundation for the upcoming filling.
Notes
- Crafting the perfect crust starts with keeping ingredients cold, which helps create a flaky, tender texture.
- Use unsalted butter to control the salt content and prevent an overly salty pastry.
- For a gluten-free version, swap all-purpose flour with a blend of almond and rice flour, ensuring a similar crumbly consistency.
- Chilling the dough allows gluten to relax and prevents shrinkage during baking, resulting in a more stable tart shell.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg