Image credit: saladinajar
Fruits tarts are pretty straightforward. You prep the crust, pipe in the cream filling and top it with fruits of your choice. Possible fruits that you can use as a topping Strawberries, Blueberries, Kiwis, Blackberries, Mangos, Raspberries, and Peaches.
Fruit Tart by saladinajar
Image credit: saladinajar
Ingredients
Tart Crust:
- 1 – ½ cup Unbleached flour
- ? cup
Powdered sugar - ¼ tsp
Salt - ½ cup (1 stick)
Butter, chilled - 1
Egg yolk - 1 tbsp
Heavy cream
Cream Filling:
- 2 – ¾ cups
Milk - ? cup
Sugar - ¼ cup
Cornstrach - ? tsp
Salt - 4
Egg yolk - 2 tbsp
Butter - 2 tsp
Vanilla extract
Glaze
- ¼ cup Currant jelly
Instructions
Crust:
- Combine flour, sugar, and salt in a food processor.
- Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream.
- Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if the dough seems too dry.)
- Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes.
- Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
- Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
- Place frozen tart shells on a cookie sheet. Press a small square of foil down into each crust and mold it to the shape of the crust. See the picture above.
- Bake at 400 degrees for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.
Cream Filling:
- Add milk, sugar, cornstarch, salt, and egg yolks, to a blender or food processor bowl. (You can use a bowl and a whisk if that's all you have.)
- Blend 5 seconds and pour into a 2-quart glass microwave-safe bowl.
- Microwave 6-7 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter. (Keep microwaving if not thick after 7 minutes.)
- Add butter and vanilla and whisk until smooth.
- If not ready to assemble, cover the top of the warm custard with plastic wrap and smooth it to touch the surface. This prevents a skin from forming on top of the cream.
Assembly:
- Fill each baked tart shells with cream filling. Top with fruit of your choice.
Glaze:
- Melt 1/4 cup currant jelly and use a brush to dab some shininess on each piece of fruit. It's OK if some drips onto the cream.
Notes
- If dough in the food processor seems too dry to press into a ball, add a teaspoon or two of milk or cream.
- Tarts are best eaten the day they are assembled.
- A dollop of whip cream makes these even better.
Recipe Credit to My Weekend Plan
