Tarte aux Fruits - Classic French Fruit Tart
Immerse yourself in the enduring grace of the classic French Fruit Tart—a composition of nature's most exquisite flavors enveloped in the captivating essence of freshly harvested, lovely fruits. This decadent tart harmoniously blends your preferred seasonal fruits with a luxuriously velvety pastry cream, all encased within the irresistible crunch of a perfectly baked shortcrust pastry.
Emanating a captivating fragrance, this classic French Fruit Tart is a genuine ode to natural delights.
While my personal favorites are the succulent trio of strawberries, blueberries, and kiwis, the creative canvas of this tart invites a kaleidoscope of choices. Alternatively, explore a palette of choices such as mandarins, raspberries, blackberries, succulent mangos, juicy peaches, and nectarines. The convenience of a pre-made shortcrust pastry elevates this tart into an effortlessly elegant creation!
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes
Servings: 8
Ingredients
1 (300g) unbaked, ready rolled shortcrust pastry
strawberries
kiwis
blueberries
For the Filling
4 egg yolks
85g (1/3 cup) superfine (caster) sugar
2 Tbsp cornstarch
350 ml (1 1/2 cups) milk
2 tsp vanilla extract
Method
1. Preheat oven to 180°F (360°F/gas mark 4). On a lightly floured surface roll out the pastry dough and carefully place the dough into a tart tin. With a fork, poke little holes in the bottom of the dough.
2. Cover top of tart with wax paper. Bake for 10 minutes. Remove foil and bake 10 minutes longer, or until golden-brown. Cool on a wire rack.
Make the Pastry Cream
3. In a large bowl, whisk together the egg yolks and sugar. In a saucepan, mix the cornstarch with a little milk. Pour onto the egg yolks, add the rest of milk and vanilla, and mix well. Return the mixture to the saucepan and cook over medium heat for 3-4 minutes or until thickens, whisking constantly.
4. Pour into a bowl and cover with plastic wrap. The wrap should be in contact with the cream to stop a crust forming. Chill until cold.
Assemble the Tart
5. Transfer the tart shell on a serving platter. Spread the cooled cream over pastry shell and arrange the fruits over the pastry cream in your desired design. Chill until ready to serve.
Optional:
In a small saucepan, heat 1/4 cup apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. If the jam is especially chunky, strain it through a sieve. Using a brush, gently brush the fruit with a thin layer of apricot glaze.
Enjoy!
Hunger of the heart is much stronger than hunger for food.― Amanda Comer
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