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Delicious Fruit Tart Recipe for Your Next Dessert Extravaganza

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Indulge in the exquisite delight of a homemade fruit tart, a timeless dessert that blends a crispy pastry crust, velvety pastry cream, and a vibrant medley of fresh fruits. Whether you’re hosting a sophisticated soirée or craving a sweet treat, this fruit tart is sure to impress.

Ingredients

the Crust:

  • 3 1/3 cups of all-purpose flour (450g)
  • 1/2 teaspoon of salt (3g)
  • 16 tablespoons of cubed unsalted butter
  • 6 egg yolks
  • 1 2/3 cups of powdered sugar (160g)
  • 1 teaspoon of vanilla extract (5mL)

the Pastry Cream:

  • 2 cups of whole milk (473mL)
  • 1/2 vanilla bean, split lengthwise
  • 6 egg yolks
  • 2/3 cup of sugar (135g)
  • 1/4 cup of cornstarch (32g)
  • 1 tablespoon of cold unsalted butter (14g)

the Glaze:

  • 1/2 cup of apricot jam
  • 1 tablespoon of water
  • 1 tablespoon of brandy

the Assembly:

  • 3 cups of assorted fruits

Instructions

fruit-tart-pastry-cream-guide

Creating the Crust:

  1. Utilizing a stand mixer equipped with a paddle attachment, blend the cubed butter, powdered sugar, salt, and vanilla extract until thoroughly combined, approximately 2 minutes.
  2. Incorporate the egg yolks into the mixture, ensuring complete integration.
  3. Gradually add the flour and continue mixing until the dough achieves a shaggy consistency, about 45 seconds.
  4. Divide the dough into 2-3 equal portions and shape each into a flat disk. Roll out the disks to a thickness of 3mm (1/8 inch) between two lightly floured parchment papers. Refrigerate the rolled dough for at least an hour.
  5. After chilling, remove the parchment paper and cut out tart bottoms. Cut strips for the sides, pressing them into tart rings and trimming any excess. Trim the tops to be flush with the rings.
  6. Freeze the tart shells for a minimum of 30 minutes before baking. Bake at 320°F (160°C) for approximately 12-15 minutes, or until they acquire a delicate golden hue. If employing traditional tart molds, cut out rounds and press them into the forms.

Crafting the Pastry Cream:

  1. In a medium saucepan, bring the milk and split vanilla bean to a boil over medium heat. Turn off the heat and allow the mixture to infuse for 15 minutes.
  2. Whisk the egg yolks and sugar in a bowl until the mixture achieves a light and fluffy consistency.
  3. Add the cornstarch to the mixture, whisking vigorously until no lumps remain. Gradually whisk in 1/4 cup of the hot milk mixture until fully incorporated.
  4. Whisk in the remaining hot milk mixture, straining it back into the saucepan. Cook over medium-high heat, whisking constantly, until the mixture thickens and reaches a slow boil. Remove from heat and stir in the cold butter.
  5. Allow the pastry cream to cool slightly before covering it with plastic wrap, gently pressing it against the surface to prevent the formation of a skin. Chill for at least 2 hours or until ready to use. The custard can be prepared up to 24 hours in advance, refrigerating until 1 hour before use.

Assembling the Tart:

  1. Mix 1/2 cup of apricot preserves, 1 tablespoon of brandy, and 1 tablespoon of water in a bowl. Strain the mixture.
  2. Whip the chilled pastry cream until smooth, then transfer it to a piping bag and fill the cooled tart shells.
  3. Arrange the assorted fruits atop the pastry cream, creating an eye-catching and colorful arrangement.
  4. Brush the fruits with the apricot glaze mixture to preserve them and impart a lustrous sheen.

Enjoying Your Culinary Creation:
Relish in the delightful flavors and textures of your freshly prepared fruit tart, a testament to your culinary prowess.

Additional Notes

  • For a glossy finish, gently heat apricot jam and brush it over the fruits.
  • Make the tart gluten-free by substituting a suitable flour alternative for the crust.

Nutritional Information

Dive into the world of culinary excellence with this delectable fruit tart recipe, perfect for any occasion.

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Frequently Asked Questions (FAQ) about Fruit Tarts

1. Can I make the fruit tart crust in advance?

  • Yes, you can prepare the crust dough ahead of time and refrigerate it for up to a day before rolling it out and baking. This allows for convenient planning when hosting gatherings or preparing desserts in advance.

2. How long does the pastry cream last in the refrigerator?

  • The pastry cream can be stored in the refrigerator for up to 24 hours before use. Ensure it is well-covered with plastic wrap to prevent the formation of a skin. This makes it convenient for prepping components of the tart ahead of time.

3. Can I use different fruits for topping the tart?

  • Absolutely! Feel free to experiment with a variety of fruits based on your preferences and seasonal availability. From berries and kiwi to mango and pineapple, the possibilities are endless for creating a visually stunning and flavorful fruit arrangement.

4. Is there a gluten-free option for the fruit tart crust?

  • Yes, you can make the tart crust gluten-free by substituting a suitable flour alternative, such as almond flour or a gluten-free baking mix. This accommodates individuals with dietary restrictions or preferences.

5. How do I ensure my fruit tart stays fresh for longer?

  • To prolong the freshness of your fruit tart, store it in the refrigerator in an airtight container. Consume within a few days for the best taste and texture. Additionally, lightly brushing the fruit with the apricot glaze helps preserve its freshness and appearance.

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