Fruit Tart Recipe
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Category: |
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Fruit Tart Crust |
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Ingredients: |
Ingredients: 1½ cups flour
½ cup sugar
1 tsp. baking powder
pinch salt
1 egg, beaten
1 stick unsalted butter
¼ tsp. almond extract
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Directions: |
Directions:1. Combine flour, sugar, baking powder and salt. Add egg and stir mixture with spatula.
2. Work in extract and butter with pastry cutter. When dough comes together, form a ball.
3. Form the ball into a disk. Wrap the disk in waxed paper. Refrigerate until firm.
4. Heat oven to 350º. Line tart pan (with removable bottom) with parchment paper.
5. Sprinkle a surface with flour and roll disk until ⅛ inch thick.
6. Transfer dough into prepared pan. With a pastry roller, spread dough so that it goes
up edge of pan. Trim excess if it goes over edge. Prick dough thoroughly with fork.
7. Place in freezer for 10 minutes then bake for 30 minutes.
8. After cooled remove from tart pan and place on round serving platter.
9. If a glaze is preferred, heat and strain apricot preserves and add water. Brush it on the fruit. |
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Fruit Tart Cream |
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Ingredients: |
Ingredients: 1⅔ cups milk
1 whole egg and 2 egg yolks
2 tbsp. & 1 tsp. cornstarch
3 tbsp. sugar
1 tsp. vanilla extract
Fruit choices:
strawberries, whole, halved or sliced
blueberries, raspberries
kiwi, peeled and sliced
½ cup apricot preserves & 2 tbsp. water, optional for glaze
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Directions: |
Directions:1. Scald milk in pan. Whisk together egg, cornstarch and sugar.
2. Add egg mixture to milk and whisk. Cook until thick (5 minutes).
3. Continue to whisk while cooking. Remove from heat. Add vanilla. Stir and let cool.
4. Cover and chill well. Can be refrigerated and used next day.
5. Spread pastry cream over baked tart shell. Arrange fruit of preference on top.
6. If a glaze is preferred, heat and strain apricot preserves and add water. Brush it on the fruit. |
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Personal
Notes: |
Personal
Notes: This Fruit Tart is a very special treat. The crisp cookie-like pastry shell, the rich and cream pastry cream and the fresh fruit make a perfect balance. Grandma enjoys making it and has noticed that more of the Grands are enjoying it as they get older. Top left photo shows the shell after it is baked, bottom left photo shows the pastry cream on top and the right photo shows the tart with fruit arranged on top. Another fruit tart photo is pictured on the divider at the beginning of this section. Grandma is anti-glaze.
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