We are completely ready for the spring season and craving something fresh, light and creamy. These fruit tarts are just the thing! With it's buttery-rich crust, creamy custard filling, topped with fresh fruit and a fruit glaze, it was quite difficult not to finish the entire tart in one sitting. This fruit tart was super simple to make. Watch our INSTAGRAM FRUIT TART VIDEO TUTORIAL below.
SUPER SIMPLE FRUIT TART RECIPE
INGREDIENTS
For the Crust:
3 1/3 cups all-purpose flour
1/2 tsp salt
16 tbsp butter unsalted, cut into cubes
6 egg yolks
1 2/3 cups powdered sugar
1 tsp vanilla extract
For the Pastry Cream:
2 cups whole milk
1/2 vanilla bean split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tbsp cold unsalted butter
For the Glaze:
1/4 cup apricot jam
1 tbsp water
DIRECTIONS
PASTRY CREAM: It's best to start by making the pastry cream first so that the mixture can chill for 2 hours while making the tart crust. Note that both the pastry cream and tart crust can be be made in advance, stored in the refrigerator the day before and assembled the next day.
In a medium saucepan, add the milk and vanilla bean and bring to a boil over medium heat. Once the mixture begins boiling, remove from the heat and allow it to sit for 15 minutes.
In a medium bowl, separate the egg whites from the egg yolks. Pour in 2/3 cup sugar in with the egg yolks and whisk them together until the mixture is light and fluffy.
Sift the cornstarch and add to the egg yolk-sugar mixture.
Whisk in 1/3 of the milk mixture into the egg yolk-sugar mixture. Once incorporated, add the rest of the milk mixture.
Pour the entire mixture back into the saucepan and cook over medium-high heat, whisking continuously until thickened and slowly boiling.
Once thick and at a slow boil, remove from the heat and add the butter.
Pour the final mixture into another clean bowl, cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill it for at least 2 hours or until ready to serve.
TART CRUST: While the pastry cream is chilling, you can make the tart crust. Note that both the pastry cream and tart crust can be be made in advance, stored in the refrigerator the day before and assembled the next day.
In a standing mixer with the paddle attachment, add the cubed butter, sugar, salt and vanilla and mix until fully incorporated.
Add the egg yolks and mix until combined.
Add the flour and mix briefly until the flour is combined, approximately 1 minute. This dough may see crumbly but can be gathered in the next following steps.
On a silicone mat or clean surface, place the dough and combine together until a ball is formed. Then roll the dough out between two sheets of lightly floured parchment paper and chill for an hour to overnight.
Lightly butter and flour the tart ring.
Remove from refrigerator, remove the parchment paper, and place the dough into the tart ring.
Press the bottom and the sides of the dough into the ring with your fingers and trim off the excess that sticks out from the ring.
Bake at 320 degrees F for about 12 minutes. Allow to cool.
ASSEMBLY OF THE FRUIT TART
Heat the apricot preserves, and 1 tbsp water in a bowl. Mix together and strain.
Whip the pastry cream to ensure it is homogenous. Transfer the cream to a piping bag and fill the cooled tart shell.
Decorate the top as desired, with any variety of fruits of your choice. We chose strawberries, raspberries, blueberries and blackberries but this is where you can get creative.
Lightly brush the fruits with the apricot jam mixture.
Store in the refrigerator until ready to serve! It will be fine in the fridge for up to two days. Serve cold and enjoy!!!
