Fruit Tart
Author: Nikki
this fruit tart is as delicious as it is beautiful! It is the perfect summer treat!
Pastry Cream
  • 2 cups half-and-half
  • ½ cup granulated sugar, divided
  • ⅛ teaspoons salt
  • 5 egg yolks
  • 3 tablespoons cornstarch
  • 4 tablespoons cold unsalted butter, cut into 4 pieces
  • 1½ teaspoons vanilla extract
  • ½ cup butter
  • 1¼ cups flour
  • 1½ Tablespoons sugar.
  • 1 egg yolk
  • ⅛ cup ice water
Fresh fruit of your choice to garnish
  • strawberries
  • kiwis
  • mandarin oranges
  • blueberries
  • raspberries
  • ¾ cup apricot jam
  1. Pastry Cream: In a medium sauce pan heat half-and-half, 6 tablespoons of the sugar and salt until the mixture begins to simmering, and the sugar is dissolved.
  2. In a small mixing bowl, whisk the egg yolks until thoroughly combined. Add the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy (takes about 15 seconds). Add the cornstarch until combined and beat the mixture until it is pale yellow and thickened (takes about 30 seconds).
  3. After the half-and-half mixture reaches simmer, temper it into the yoke mixture by gradually whisking the simmering half-and-half into the yolk mixture a little at a time. Return the entire mixture to the saucepan, stirring constantly and return to a simmer and stir until glossy. Remove from the heat and add the butter and vanilla. Press plastic wrap directly on the surface to prevent a skin from forming on the top. Refrigerate until cold and mixture has set which will requirer a minimum of at least 3 hours.
  4. Preheat oven to 375 degrees F.
  5. In a food processor, mix flour and sugar together for a few seconds. Add butter and mix for about 30 seconds until coarse crumbes form. While the machine is running add yolk and ice water until dough comes together. Wrap dough with plastic wrap and chill for an hour.
  6. Spray a 9 inch tart pan with cooking spray.
  7. Roll dough out to cover the the bottom and sides of a 9 inch tart pan (it will be about a 13 inch circle). Carefully place dough in and press dough against the edges of pan. Trim any excess edges from the top.
  8. Place a sheet of foil over the crust and fill with dried beans. Bake for 20 to 25 minutes. Remove foil and beans and bake for five more minutes. Cool completely.
  9. Pour cooled pastry cream into cooled tart shell and spread evenly. Garnish with fresh fruit of your choice. Chill for an hour before serving.
Glaze (optional)
  1. Cook apricot jam for 2 minutes until thin. Strain any chunks out with a strainer and spoon evenly over the tart.
Lightly Adapted From: The Brown Eyed Baker and The Baker Chick
Recipe by Chef in Training at