Imagine a buttery, crisp tart shell filled with a velvety custard, topped with a tantalizing array of fresh, juicy fruits. This fruit tart is a true masterpiece, a symphony of flavors and textures that will leave your taste buds craving for more.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a must-try. With its vibrant colors and irresistible sweetness, it’s the perfect dessert to impress your guests or indulge in a personal treat.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- Assorted fresh fruits (e.g., strawberries, kiwi, blueberries, mango, etc.)
- Apricot jam or glaze (optional)
Instructions:
- Prepare the tart shell: In a food processor, combine flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add 2-3 tablespoons of cold water and pulse until the dough just comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan with a removable bottom. Trim the excess dough and prick the bottom with a fork. Bake at 375°F for 15-18 minutes or until lightly golden. Let cool completely.
- Make the custard filling: In a saucepan, whisk together eggs, cream, sugar, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Pour the custard into the cooled tart shell and smooth the top.
- Arrange the fresh fruits on top of the custard in a decorative pattern.
- Optional: Brush the fruits with warmed apricot jam or glaze for a beautiful shine.
- Refrigerate the tart for at least 2 hours before serving.
