Fruit Tarts Recipe
The fruit tarts recipe is simple yet delicious, featuring a buttery crust filled with creamy pastry and topped with vibrant, fresh fruits like strawberries, kiwi, orange, blueberries and shiny beautiful glaze of apricot jam.
Equipment
- 1 Mixing Bowl
- 1 Tart Pan
Ingredients
For Tart Crust
- 1 And 1/2 Cups All-Purpose Flour
- 1/2 Cup Powdered Sugar
- 1/2 Cup Unsalted Butter ( Chilled And Cubed )
- 1 Large Egg Yolk
- 1 Tsp Salt
For The Cream Filling
- 1 And 1/2 Cups Milk
- 3 Egg Yolks
- 1/2 Cup Granulated Sugar
- 3 Tbsp Cornstarch
- 1 Tsp Vanilla Extract
For The Topping
- Fresh Fruits Strawberries, Blueberries, Kiwi, Raspberries, And Mandarins
- 1/4 Cup Apricot Jam ( For Glazing )
- 1 tbsp Water
Instructions
- Take a saucepan to make pastry cream. Heat the milk over the medium heat, Until it's just warm. In another bowl, whisk the egg yolks , sugar and cornstart until it becomes smooth and pale yellow in colour. Then slowly pour the milk into egg yolks mixture. Make sure to whisk continuously.
- Pour the mixture back into the saucepan and cook over the medium heat, stirring constantly, until it becomes thickens and It should have a custard-like consistency. Remove from heat Then add vanilla extract and let it cool for some time.
- Now, prepare the crust, take an electric mixer combine the flour, powdered sugar, and salt. Add the cold butter cubes then mixed until it becomes well combined. Then add eye yolks and gently combine until the dough begins to come together.
- Remove the mixture from mixer and form a dough. And wrap the dough in plastic wrap them refrigerate it for atleast 30 min. Then Roll out on flat surfaces and use tart pan to give the shape.
- Poke the bottom of the dough with a fork.Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the crust turns golden brown and Let it cool completely before adding the filling.
- Once the tart crusts are cool then spoon in the creamy filling and spread it evenly you can used piping bag also. Arrange your choice of fresh fruits on top. I like to use a mix of strawberries, blueberries, and kiwi slices.
- Heat the apricot jam and brush over the fruits. Now your tart is ready!!Enjoy your fruit tarts.
Notes
1) To prevent a soggy bottom, Line the tart shell with parchment paper and add baking beans or pie weights this is called blind baking. Bake until the edges are golden, then remove the weights and bake a little longer.
2)The flavor of your fruit tart will depend heavily on the freshness and quality of the fruits. So make sure to used seasonal as well as fresh fruits like berries, peaches, or kiwis for the best taste and vibrant colors.
3) Fruit tarts taste best when served chilled, as it allows the flavors to meld and the cream to set. Let the tart chill in the fridge for at least an hour before serving.
4) Add a lemon or orange zest into the pastry cream for a fresh and bright flavor that pairs well with the sweetness of the fruits. It gives little bit tanginess.
5) To keep the crust from getting soggy, you can brush a thin layer of melted chocolate or jam on the crust before adding the filling.