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One of the most perfect summer desserts is the fruit tart – it’s refreshing to eat and its vibrant colors make it look irresistible. This is one of my favorite desserts and I’m here to share the recipe with you!

Mmmmmmmmmm…. This was all gone in just 2 days…

I used home made vanilla pastry cream for this, but if you’re pressed for time, you can definitely substitute it for instant vanilla pudding. You don’t even have to use vanilla, chocolate would be tasty too!

So let’s cut to the chase!  The recipe:

Tart dough

1 cup butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour

1. In a large mixing bowl, cream together butter and confectioner’s sugar until light and fluffy.
2. Gradually add in flour, and mix until just incorporated.
3. Refrigerate for at least an hour before rolling out the dough onto an ungreased tart pan with a removable bottom.
4. Bake at 300 degrees F for about 25-30 minutes, until golden brown.
5. Cool before adding pastry cream and fruits.

KITCHEN NOTES: This tart dough is not too flaky, and I don’t think it’s meant to be. The texture is more like a shortbread cookie with a hint of sweetness from the confectioners sugar. If you prefer a flaky tart dough, you should use a different tart recipe :). Also, if you’re a beginner dough roller, you gotta work really quick because this dough warms up very quickly due to the amount of butter in it.

Vanilla Pastry Cream,
Yields 2 1/2 cups

2 cups whole milk
1/2 vanilla bean (I used 1/2 tbsp of vanilla bean paste…you could just use 1/2 tbsp vanilla extract if you don’t have bean/paste)
1/4 tsp salt
4 tbsp cornstarch
1/2 cups sugar
2 large eggs
3 tbsp unsalted butter

Have a large bowl ready for cooling the cream, along with a sieve to strain the cream into the bowl.

1. Pour milk into heavy saucepan, split vanilla bean and scrape seeds into the milk. If using paste/extract, just pour it into the milk. Add salt as well.
2. Place over medium high heat and bring to just under a boil, stirring frequently so the milk doesn’t stick to the bottom.
3. Meanwhile, in a medium mixing bowl, whisk together the cornstarch and sugar. Add the eggs one at a time and whisk until smooth.
4. When the milk is ready, pour about 1/3 of the milk into the egg mixture, whisking constantly so the eggs don’t cook. Pour the egg-milk mixture back into the hot milk and continue to whisk over medium heat until it becomes thick, about 2 minutes. DO NOT BOIL THE MIXTURE!
5. Remove from heat immediate and pour through the sieve into your large bowl. Let cool for 10 minutes, stirring occasionally so a skin doesn’t form on top.

When both the tart shell and cream have cooled, you may begin assembling your gorgeous tart! Apologies for the low picture quality – I did not have my usual camera with me as G went on vacation to Europe for 2 weeks and took the camera with him!

I started with strawberries…

Then kiwis..

Then canned peaches around the kiwis, and finished off with blueberries!

Another great thing about fruit tarts is its versatility – you can use blackberries, raspberries mandarin oranges, mangoes, grapes, anything your heart desires!  The combination I used is my favorite though :).

After arranging your fruits, definitely brush a glaze on the fruits so it’ll look nice and shiny. The usual suspect is warmed apricot jam, but since I didn’t have that, I used the juices from the canned peaches, added a tablespoon of sugar, a squeeze of lemon juice, 1 1/2 tbsp of cornstarch, and tossed it in the microwave for a minute. This will create a thick glaze to brush on top of the fruits.

Hope you all enjoy!

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