How to cook Fruit Tart

A classic Fruit Tart is a beautiful and delicious dessert, perfect for showcasing fresh, seasonal fruits. It typically consists of a buttery tart crust, a creamy custard filling, and an array of fresh fruit arranged on top. Here's how to make a traditional Fruit Tart from scratch:

Ingredients

For the Tart Crust (Pâte Sucrée):

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cut into small pieces
• ¼ cup granulated sugar
• 1 large egg yolk
• 2-3 tablespoons ice water
• Pinch of salt

For the Pastry Cream (Crème Pâtissière):

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping:

• Assorted fresh fruits (such as strawberries, kiwi, blueberries, raspberries, mango, etc.)
• 1-2 tablespoons apricot jam (or any light-colored jam)
• 1 tablespoon water

Instructions

1. Prepare the Tart Crust:

• Mix Dry Ingredients: In a food processor or large bowl, combine the flour, sugar, and salt.
• Add Butter: Add the cold butter pieces and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
• Add Egg Yolk: Mix in the egg yolk and gradually add ice water, one tablespoon at a time, until the dough comes together.
• Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Bake the Tart Shell:

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Roll Out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press it into the pan and trim any excess.
• Blind Bake: Line the tart shell with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15-20 minutes until the edges are golden. Remove the weights and parchment, then bake for an additional 5-10 minutes until the crust is fully baked and golden brown. Let it cool completely.

3. Make the Pastry Cream:

• Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
• Whisk the Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.
• Temper the Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to boil. Continue cooking for 1-2 minutes until the pastry cream is thick and smooth.
• Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.

4. Assemble the Tart:

• Fill the Tart Shell: Once the tart shell and pastry cream are completely cool, fill the shell with the pastry cream, spreading it evenly.
• Arrange the Fruit: Arrange the fresh fruit decoratively on top of the pastry cream. You can get creative with patterns or keep it simple.

5. Glaze the Fruit:

• Make the Glaze: In a small saucepan, heat the apricot jam with water over low heat until it becomes a smooth glaze.
• Brush the Glaze: Using a pastry brush, lightly brush the glaze over the fruit to give it a shiny finish and to keep it fresh.

6. Serve:

• Chill and Serve: Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the tart to set.

Tips:

• Make-Ahead: Both the tart shell and pastry cream can be made a day in advance. Assemble the tart the day you plan to serve it.
• Variations: For a different flavor, you can add a touch of citrus zest (like lemon or orange) to the pastry cream.

This classic Fruit Tart is a delightful dessert that’s sure to impress with its vibrant colors and delicious flavors. Enjoy!