My tart obsession began with the fruit tart. Buttery crust, creamy, lightly sweetened filling, juicy fruit on top. It was one of the first desserts I learned to make. After many years and tarts later, the one thing that has remained most important is no soggy crust! I will do everything in my power to ensure it stays crisp and that often means bringing components and tools (offset spatula, pastry brush) to parties to assemble just before serving. Note, even though I wish to assemble it fresh, the components can be prepared 1-2 days in advance.
Crust:
1 egg yolk
1 tablespoon cold water, plus extra if needed
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon of kosher salt
8 tablespoons unsalted butter, cold, cut into 1″ cubes
Pastry Cream:
1 cup whole milk
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 tablespoon unsalted butter, cold, cut into 1/2″ cubes
Fruit Garnish:
Strawberries, raspberries, yellow peaches/nectarines,
pineapple, kiwi, blueberries, blackberries
1/4 cup apricot jam
Directions:
For the crust:
In a small bowl, whisk together the egg yolk, vanilla and water until combined. Set aside.
In a food processor, add the flour, sugar and salt. Pulse until combined. Add the butter and pulse until the butter pieces are the size of small peas. Slowly drizzle in the egg mixture while pulsing until the dough just starts to come together. It should clump slightly. To test, take a small portion in your hand and if the dough holds together, you’re done. If it’s a bit crumbly, add 1 tablespoon of water at a time until it holds.
Transfer the dough to your counter and bring together to form a round disc. Flatten to about 1″ thick. The flatter the disc, the more quickly the dough will chill and the easier it will be to roll out. Let chill for at least 1 hour. I like to leave it overnight and resume the process the next day.
Preheat oven to 350.
Once the dough has chilled, take it out and leave on the counter for about 10 minutes, depending on the temperature of your room, to soften slightly before rolling. It should be cold but pliable. Roll out the dough into a 1/4″ thick circle. If at any point it gets too soft, place the dough onto a sheet pan and place in the fridge for 5 minute before resuming.
Fit the dough into your 9″ tart pan. Place into the freezer for 15 minutes or until firm. Then line with parchment, fill with pie weights and bake for 20 minutes or until the dough appears dry. Remove the parchment and weights and bake an additional 5-10 minutes until golden brown. Let cool. Meanwhile, prepare the filling.
For the pastry cream filling:
Prepare an ice bath with a medium heatproof bowl above the ice. Rest a fine-mesh sieve on top.
In a medium saucepan, heat the milk until it begins to steam.
While the milk is heating, in a small bowl, whisk together the sugar, flour and salt, until combined. Add the egg yolks and whisk thoroughly. The mixture will be thick.
In a slow, steady stream, add the milk to the egg mixture and whisk constantly until the milk has fully been incorporated.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil about 4-5 minutes. Once it thickens, pause for a few seconds to see if it is at a boil. You should see a few bubbles pop on the surface. If not, keep whisking and pausing to check. Once at a boil, remove from heat.
Push the pastry cream through the sieve. Add vanilla and butter 1 cube at a time, whisking until each melts into the pastry cream. Cover with plastic wrap, placed directly on the surface of the cream to prevent a skin from forming. Once the cream has cooled, place it in the refrigerator until thoroughly chilled, approximately 1 hour.
For the fruit topping:
In a small saucepan, on low heat, add apricot jam and 1 tablespoon of water. Whisk until the jam has melted and is smooth. Remove from heat and set aside while assembling the tart.
Slice the fruit.
To assemble, spread the pastry cream evenly into the crust. Arrange the fruit on top, careful not to push the fruit into the cream which can cause it to sink. With a pastry brush, glaze the fruit with the apricot jam.
Serve immediately.
Want to prep the tart ahead of time? Here is is my timeline:
2 days ahead:
Make pastry cream, refrigerate
Make dough, refrigerate
1 day ahead:
Roll out and bake tart
Day of:
Cut up fruit and prepare glaze
Assemble!
If you make this tart, I’d love to see it! Share with me on Instagram @pastrywithjenn.