Classic French Fruit Tart with Pastry Cream

Classic French Fruit Tart with Pastry Cream

Pastry chef Leah Kuo breaks down the steps of creating a classic, French fruit tart. This is the perfect dessert to "wow" at the end of a dinner party or romantic meal.

Course Dessert

Cuisine French

Dish Type tart

Cooking Style Baking

Seasonal Easter, Mother's Day, Valentine's Day

Ingredient pastry cream, Strawberries

Prep Time 45

Cook Time 30

Cooling time 1 30

Total Time 2 45

Servings servings

Calories 386

Author Leah Kuo

Equipment

Ingredients

For the pastry:

1 1/4 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
8 tbsp unsalted butter very cold
3 to 4 tbsp ice water

For the pastry cream:

8 tbsp sugar
2 cups whole milk
2 egg yolks
1 egg
4 tbsp cornstarch
2 tbsp unsalted butter cold
1/2 tsp vanilla

For the glaze:

1/2 cup apricot jelly
1 tbsp water

Toppings:

Strawberries, raspberries, blueberries, blackberries, kiwi, tangerine segments, sliced peaches and plums, champagne grapes

US Customary - Metric

Instructions

To make the pastry:

To make the pastry combine flour, sugar and salt and place in the freezer for an hour.
Cut the cold butter into 1/2 inch pieces.
Put flour mixture in the bowl of a food processor, add butter and pulse until butter forms small balls.
Add ice water and process until dough comes together.
Form into a disc, wrap in plastic wrap and refrigerate at least 30 to 45 minutes.*
Preheat oven to 375 degrees.
On a floured surface roll dough into 1/8 inch thick circle, large enough to hang slightly over the sides of a 10-inch tart pan with removable bottom that has been sprayed with a non-stick cooking spray.
Cut off excess dough with a sharp knife.
Line shell with aluminum foil, then fill with dried beans or pie weights.
Bake 10 minutes.
Remove beans and foil; prick bottom of the shell with a fork to allow steam to escape.
Bake another 20 minutes until browned.
Cool to room temperature.

For the pastry cream:

To make the pastry cream, scald the milk and 4 tablespoons sugar, meaning bring it to an almost boil. Set aside.
Using a wire whisk, whisk the egg, yolks, cornstarch and remainder of sugar in a heat-safe bowl until pale yellow and reaches the ribbon stage. (When a spoonful of the mixture pours out in a solid ribbon.)
Temper the milk into the eggs. (This means add it slowly while whisking to ensure the hot milk doesn't scramble the eggs.) Once it is tempered, thicken over medium low heat, stirring constantly for about two minutes.
Once thickened, remove from heat and add vanilla extract and butter.
Place in a large bowl and cover with piece of plastic wrap laid directly on the surface of the cream to prevent a skin from forming.
Refrigerate until completely cool.**

For the glaze:

To make the glaze, melt the jelly and water in a small saucepan until combined and smooth.

To assemble the tart:

Spread pastry cream on the bottom of the shell.
Artistically arrange the fruit over the cream. See the notes above for how to achieve beautiful layers.
Using a pastry brush, gently brush glaze over the fruit.
Serve and enjoy!

Notes

*The tart dough can be made up to 24 hours in advance. Be sure to allow time for the tart shell to cool after it is baked.

**The pastry cream can be stored in the refrigerator overnight if you want to make it in advance.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition