![]() Transfer the sweet dough to a greased tart pan. Roll Out The Pastry Dough: After the pastry dough has time to chill, roll it with a rolling pin into a circle slightly larger than the tart pan.A cold dough is easier to work with and holds its shape better when baking. Cover with plastic wrap and chill it in the fridge. Chill: Remove the sweet pastry dough from the food processor and flatten it into a disk.Add the Wet Ingredients: While the food processor is running, add the heavy cream mixture through the feed tube and process just until the dough comes together.Cut In The Butter: Add the cold butter pieces to the flour mixture and pulse to cut into the flour until the mixture resembles pea-sized crumbs.Combine the Dry Ingredients: In a food processor, combine the flour, powdered sugar, and salt.Whisk Wet Ingredients: First, whisk together the heavy cream, egg and vanilla in a small bowl.Pâte Sucrée or pastry dough can be made in a bowl by hand or in a food processor. Find all of the details, including temperatures and timings, check the printable recipe card below. Here’s the quick version of how to make this Tart Crust. As an added bonus, you can save time by making the tart shell and creamy custard ahead of time. This classic French dessert is sold in every pastry shop (or patisserie) in France as well as in many American bakeries.Īlthough the thought of making this fruit tart recipe may be intimidating, fruit tarts are quite simple and easy to make. There is something strikingly beautiful about a colorful fruit tart. 8 Can You Make A Fruit Tart The Day Before?.7 How Long Does a Fruit Tart Last In The Fridge?.6 Do You Have To Refrigerate a Fruit Tart.5 How Do You Keep Fruit Tarts From Getting Soggy.2 How To Make This Classic French Fruit Tart Recipe.Refrigerate until ready to serve.Īlso see my post on ideas for using up your leftover egg whites. Take pictures and feel proud of yourself. Arrange fruit neatly in concentric circles on top of the filling, then brush with a thin layer of glaze using a pastry brush. Use while still warm.Īssembly: Scrape the filling into the crust, smoothing out the top with a spatula. Optional: To make your filling lighter and airier, whip cream to peaks in a separate bowl, then fold into cooled (but not totally chilled) filling recipe above.įor the glaze: In a saucepan, heat apricot preserves with water until liquid. ![]() Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Stir in the butter and vanilla, mixing until the butter is completely blended in. When the mixture comes to a boil and thickens, remove from the heat. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom. When the milk comes to a boil, drizzle it into the bowl in a thin stream while whisking so that you do not cook the eggs. Stir together the remaining 1/3 cup sugar and cornstarch, then stir into the eggs until smooth. In a medium bowl, whisk together the egg yolks and egg. Let cool.įor the filling: In a heavy saucepan, stir together the milk and 1/4 cup of sugar. ![]() Press into a fluted tart pan with a removable bottom, then bake for 12-15 minutes until lightly browned. In a stand mixer, combine the powdered sugar, flour, and butter until it forms a ball. 1/2 cup heavy whipping cream (optional)įresh fruit (sliced strawberries, sliced kiwi, blackberries, blueberries, raspberries, etc.)įor the crust: Preheat oven to 350 degrees F.3/4 cups (1 1/2 sticks) unsalted butter, softened.Pick a nice combination of fruits that have contrasting colors, then slice and arrange them neatly. Below is my version of this much-loved dessert!Īs for the “Gorgeous” in “Gorgeous Fruit Tart,” that’s actually totally up to you. I have finally found a crust that skips those finicky steps and gets right to business. My main gripe with most fruit tart recipes has always been the bother of chilling, then rolling out a crust. ![]() There are a gazillion recipes for fruit tart out there, which basically consist of a crust, filling, fruit, and glaze. The beautiful fruit patterns also make a bright splash on the dining table, so I like to think it adds to the festivity and decor of the celebration as well. Fruit tarts seem to be the one dessert that everyone can agree on– even self-proclaimed “ not a dessert person”-people, so it’s always a safe bet.
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