Fruit tarts are the crown of desserts when it comes to fresh fruit. They can be made year-round with seasonal fruit but are especially attractive with abundant berries in the summer. I loved the challenge that my chef instructors presented as they graded fruit tarts on a strict scale. From a perfectly flaky, beautifully shaped and baked tart shell to a smooth, luscious pastry cream, fruits and berries arranged like a colorful kaleidoscope, the scrutiny applied to all of the steps of composing a fruit tart. Once you’ve mastered the basics, the fruit tart can become your go-to dessert that can be made for casual occasions as well as celebrations.
- 7.5 ounces (about 2 sticks) butter, softened
- 3 ounces (6 Tablespoons) sugar
- ¼ teaspoon Salt
- ¾ teaspoon Lemon zest, grated
- ¼ teaspoon vanilla extract
- 3 ounces (2) eggs, beaten
- 12 ounces (2 ½ cups) All-purpose flour *See note for whole grain option
- Cream the butter and sugar with a paddle attachment of your mixer for 2-3 minutes.
- Add lemon zest and vanilla extract, and salt.
- Slowly add beaten eggs.
- Add all of the flour and mix to combine.
- Flatten the dough into a ½ inch thick disc, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, up to 3 days.
- Flour your counter, then use a rolling pin to roll from center out, then rotate and repeat. If the dough is really hard, soften with your hands before rolling to prevent cracking. Add more flour to prevent dough from sticking to the counter. Roll to about 3/16 inches in thickness.
- Transfer the rolled-out crust to a tart pan.
- Freeze tart shell for 30 minutes.
- Blind bake the tart shell: Line the chilled shell with oven-proof plastic wrap or a sheet of parchment and place pie weights on top. If you don’t have pie weights use dried beans or rice. Bake at 350 F for about 10-15 minutes, then remove the weights and bake an additional 5 minutes. The tart shell should look dry and very light golden in color.
You may want to use 2 sheets of parchment to roll out the dough and make it easier to transfer the rolled out round.
Do not overwork the dough as it will shrink inside the tart pan.
For a dairy-free alternative of the pastry cream replace the milk with either coconut milk or almond milk and the butter for coconut oil.
- 16 ounces (2 Cups) milk
- ½ Vanilla bean, split in half (or 1 teaspoon vanilla extract)
- 4 ounces (1/2 cup) sugar
- 5 Eggs yolks
- 1 ounce (2 Tablespoons) Cornstarch
- ¼ teaspoon salt
- 1 Tablespoon Butter
- On medium heat, bring the milk, half of the sugar, and vanilla bean up to a boil. Turn the heat to low.
- Meanwhile, in a separate bowl, whisk together the rest of the sugar and cornstarch. Add egg yolks.
- Slowly temper the egg yolk mixture into the milk and stir until it thickens. Turn off the heat immediately. Take care not to overcook as it will curdle. Pour through a strainer to strain out the vanilla bean bits and any residual egg pieces.
- Add the butter and salt. If using vanilla extract, add now.
- If using right away, chill by placing the bowl with the pastry cream on top of a bowl filled with ice. If not using right away, cover and chill in the refrigerator. It can be stored, covered, up to a week in the refrigerator.
Step-by-Step Photos
Preparation for Tart
Cream the butter and sugar with a paddle attachment of your mixer for 2-3 minutes.
Add lemon zest and vanilla extract, and salt. Slowly add beaten eggs.
Add all of the flour and mix to combine.
Flatten the dough into a ½ inch thick disc, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, up to 3 days.
Flour your counter, then use a rolling pin to roll from center out, then rotate and repeat. If the dough is really hard, soften with your hands before rolling to prevent cracking. Add more flour to prevent dough from sticking to the counter. Roll to about 3/16 inches in thickness.
Transfer the rolled-out crust to a tart pan.
Freeze tart shell for 30 minutes.
Blind bake the tart shell: Line the chilled shell with oven-proof plastic wrap or a sheet of parchment and place pie weights on top. If you don’t have pie weights use dried beans or rice. Bake at 350 F for about 10-15 minutes, then remove the weights and bake an additional 5 minutes. The tart shell should look dry and very light golden in color.
Preparation for Pastry Cream
On medium heat, bring the milk, half of the sugar, and vanilla bean up to a boil. Turn the heat to low.
Meanwhile, in a separate bowl, whisk together the rest of the sugar and cornstarch. Add egg yolks.
Slowly temper the egg yolk mixture into the milk and stir until it thickens. Turn off the heat immediately. Take care not to overcook as it will curdle. Pour through a strainer to strain out the vanilla bean bits and any residual egg pieces.
Add the butter and salt. If using vanilla extract, add now.
If using right away, chill by placing the bowl with the pastry cream on top of a bowl filled with ice. If not using right away, cover and chill in the refrigerator. It can be stored, covered, up to a week in the refrigerator.
Assembly
Melt the chocolate and spread on the tart crust.
Let it set before adding the pastry cream. Wash the fruit and slice. Assemble the fruit from the outer circle towards the center, tightly together so that the pastry cream doesn’t show.
Glaze with the apricot jelly, thinned out to an icing consistency to preserve the fruit and create an attractive sheen.
Notes
For whole grain crust use 2 cups (8 oz.) soft white wheat and 1 cup (4 oz.) either Einkorn, Rice, or Kamut. Also add ¼ teaspoon Guar gum to the flour.
You may want to use 2 sheets of parchment to roll out the dough and make it easier to transfer the rolled out round.
Do not overwork the dough as it will shrink inside the tart pan.
For a dairy-free alternative of the pastry cream replace the milk with either coconut milk or almond milk and the butter for coconut oil.
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