Description
This Fresh Fruit Tart recipe combines a buttery crust with creamy vanilla pastry cream and assorted fresh fruits, creating a delightful and visually appealing dessert that is perfect for any occasion.
Ingredients
Scale
For Pastry Cream:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar (divided)
- Pinch of salt
- 3 tablespoons cornstarch
- 4 tablespoons cold butter, cut into pieces
- 5 egg yolks
- 1/2 teaspoon vanilla extract
- 1 teaspoon cognac (optional)
- 2 tablespoons heavy cream (cold)
For Tart Crust:
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick)
Additional:
- 1 pint or 2 to 2 1/2 cups of assorted fresh seasonal fruit
- Kiwi
- 1/4 to 1/2 cup apricot preserves (optional)
Instructions
- Make Pastry Cream – In a saucepan, combine milk, cream, and half of the sugar. Whisk sugar, salt, cornstarch, and egg yolks. Temper with warm milk, then cook until thickened. Whisk in butter, vanilla, and cognac. Chill.
- Make Tart Crust – Prepare a dough, chill, roll out, and line a tart pan. Bake blind, then cool.
- Assemble The Tart – Spread pastry cream in the cooled crust, arrange fresh fruit on top. Melt preserves and brush over fruit for shine. Serve.
Notes
- Chill pastry cream thoroughly for best results.
- You can customize the fruit selection based on personal preference or seasonal availability.
- Feel free to experiment with different fruit arrangements for a unique presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
