Description
A classic dessert featuring a buttery tart shell filled with rich vanilla pastry cream and topped with a colorful assortment of fresh fruits, finished with a glossy glaze.
Ingredients
- 1 ¼ cups all-purpose flour
- â…“ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 cups assorted fresh fruit (e.g., strawberries, blueberries, kiwi, raspberries)
- ¼ cup apricot jam
- 1 tbsp water
Instructions
- In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and vanilla; pulse until the dough just comes together.
- Form dough into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and fit into a 9-inch tart pan. Chill for 15 minutes. Preheat oven to 350°F (175°C).
- Line crust with parchment and fill with pie weights. Bake 20 minutes, remove weights and parchment, and bake another 10-12 minutes. Cool completely.
- For pastry cream, whisk egg yolks with 2 tbsp sugar and cornstarch. Heat milk with remaining sugar. Temper egg mixture with hot milk, then return all to the pot and cook until thickened. Stir in butter and vanilla, chill until set.
- Spread pastry cream in cooled crust. Arrange fresh fruits on top decoratively.
- Heat apricot jam with water until smooth. Strain and brush over fruit to glaze. Chill tart before serving.
Notes
- Ensure tart shell is fully cooled before adding pastry cream.
- Use seasonal fruits for best flavor and presentation.
- The glaze helps preserve fruit and adds a beautiful sheen.