Elegant Seasonal Fresh Fruit Tart
Delight your senses with this Elegant Seasonal Fresh Fruit Tart, a perfect combination of a buttery, flaky crust and rich, velvety custard topped with an array of vibrant, fresh fruits. Ideal for special occasions or simply to enjoy a taste of summer, this tart not only captivates the eye but also refreshes the palate. With a beautiful glaze of apricot jam to finish it off, it's a charming dessert that will impress your friends and family. Gather around and share this delicious creation, perfect for any gathering or celebration.
8
Servings
220
Calories
10
Ingredients
Ingredients
Butter
1/4 lb (cold, chopped into pieces)
All-purpose flour
1 1/2 cups
Sugar
2 tablespoons
Egg yolks
5 total (3 for pastry, 2 for custard)
Sugar
1/4 cup
All-purpose flour
1/4 cup
Milk
1 cup (full fat)
Vanilla extract
2 teaspoons
Apricot jam
3/4 cup
Fresh fruit
various (sliced or whole, as desired)
Instructions
1
For the pastry, start by rubbing the cold, chopped butter into the flour with your fingertips until the mixture resembles coarse crumbs. Stir in the sugar and egg yolks, then press the mixture together to form a cohesive ball. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
2
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry dough between two sheets of wax paper, ensuring it is large enough to fit a buttered 9-inch fluted tart pan. Gently press the dough into the pan, trimming any excess edges. Line the pastry with foil and fill it with pie weights or dried beans. Bake for 20-25 minutes until the crust is lightly golden. Remove the foil and weights, then bake for an additional 5 minutes before letting it cool completely.
3
For the custard filling, whisk the egg yolks, sugar, and flour in a medium bowl until the mixture becomes thick and pale. In a saucepan, heat the milk until it's nearly boiling, then remove from the heat. Slowly drizzle the hot milk into the egg mixture, whisking continuously to avoid scrambling the eggs. Return this mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Place plastic wrap directly on the surface to prevent a skin from forming and cool completely.
4
To assemble the tart, carefully spoon the cooled custard into the baked pastry shell, smoothing it evenly. Arrange the fresh fruits on top artistically. Gently heat the apricot jam until it liquefies, then brush it generously over the fruit to create a beautiful glaze and to seal the tart. Allow the assembled tart to cool completely before serving.
5
For the best taste and texture, serve the tart on the same day it's made. If you have leftovers, refrigerate, and enjoy cold.
Nutrition Information
12
Fat
26
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is an Elegant Seasonal Fresh Fruit Tart?
It is a dessert featuring a buttery, flaky crust and rich, velvety custard topped with various fresh seasonal fruits and finished with an apricot jam glaze.
How many servings does this tart recipe provide?
This recipe makes 8 servings.
What temperature should the oven be for baking the pastry?
Preheat your oven to 375°F (190°C) before baking the pastry shell.
How much butter is required for the crust?
The recipe requires 1/4 lb of cold butter, chopped into pieces.
How many total egg yolks are needed for this recipe?
You will need 5 egg yolks in total: 3 for the pastry dough and 2 for the custard filling.
How long should the pastry dough be chilled?
The pastry dough should be chilled in the refrigerator for at least 30 minutes.
What is the recommended size for the tart pan?
A 9-inch fluted tart pan is recommended for this recipe.
What is the baking time for the tart crust?
Bake the crust with weights for 20-25 minutes, then remove the weights and bake for an additional 5 minutes.
What ingredients are used to thicken the custard?
The custard is thickened using a combination of egg yolks, sugar, and 1/4 cup of all-purpose flour.
What kind of milk should be used for the custard?
The recipe specifies using 1 cup of full fat milk for the best results.
How much vanilla extract is added to the custard?
The recipe calls for 2 teaspoons of vanilla extract.
How do you prevent a skin from forming on the custard while it cools?
Place plastic wrap directly on the surface of the custard to prevent a skin from forming.
What is used to glaze the fruit?
3/4 cup of apricot jam is heated until liquid and brushed over the fruit.
Can the tart be made in advance?
For the best taste and texture, it is recommended to serve the tart on the same day it is assembled.
How should I store leftovers of the fruit tart?
Leftovers should be refrigerated and enjoyed cold.
How many calories are in one serving of this tart?
There are 220 calories per serving.
What is the fat content per serving?
Each serving contains 12 grams of fat.
How many carbohydrates are in a serving?
There are 26 grams of carbohydrates per serving.
How much protein is in one serving of the tart?
There are 3 grams of protein per serving.
How do you mix the butter into the flour for the pastry?
Rub the cold, chopped butter into the flour with your fingertips until the mixture resembles coarse crumbs.
How should the pastry dough be rolled out?
Roll the dough on a lightly floured surface between two sheets of wax paper.
What is the purpose of the apricot jam glaze?
The glaze creates a beautiful shine and helps seal the tart.
How should the fruit be prepared for the topping?
The fruit should be fresh and can be sliced or left whole as desired.
How long does it take for the custard to thicken on the stove?
It takes approximately 5-7 minutes of constant stirring over medium-low heat.
What should the custard look like before adding the milk?
The egg yolks, sugar, and flour should be whisked until the mixture is thick and pale.
What is the first step in assembling the tart?
The first step is to spoon the cooled custard into the baked and cooled pastry shell.
Why do you use pie weights when baking the crust?
Pie weights or dried beans are used to keep the pastry shell from rising or shrinking while baking.
How do you temper the eggs for the custard?
Slowly drizzle the hot milk into the egg mixture while whisking continuously to avoid scrambling the eggs.
How much total flour is used in the entire recipe?
The recipe uses 1 1/2 cups of flour for the pastry and 1/4 cup for the custard, totaling 1 3/4 cups.
What tags are associated with this recipe?
Tags include fresh fruit tart, dessert, tart, fruits, pastry, custard, summer dessert, elegant dessert, and baking.