![]() They’re not as difficult to prepare as you might think, as long as you streamline the process, which means you should start with making the tart crust, let it chill while you work on the pastry cream, let that chill while you roll out the dough, bake the tart in the oven while you prepare the fruits, and finally, assemble all of those components. The fruits are glistening like oversized jewels, nestled on a layer of luxurious pastry cream, encased in a buttery, flaky crust, and just screaming, “please eat me!” Come on, how is one supposed to resist?įruit tarts are impressive desserts that look complicated and time-consuming, but you can definitely replicate them at home. All those wonderfully tempting cakes and chocolate creations are calling my name through the glass display cases, but the sheer beauty of the fruit tarts draws me in like no other. Have fun with it and come up with your own designs.When I walk into a bakery, fruit tarts are always the first things that catch my eyes. Serve the tart right away or refrigerate up to 24 hours.Īny kind of fruit will do. To heat them, place about 2-3 tablespoons in a microwavable dish and heat for 30 seconds. Stir the custard and spread into the prepared crust.īrush the fruit with the preserves. Place plastic wrap directly on the surface of the custard to keep a skin from forming. Strain the custard through a fine sieve set over a medium bowl. Remove the pan from the heat.Īdd the butter and vanilla, and stir until the butter is melted. Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Gradually whisk in about one cup of the hot milk mixture. Make sure the whisk reaches the corners of the pan.īring to a gentle boil over medium heat, and whisking constantly, boil for four to five minutes until the mixture thickens. In a medium saucepan, mix the sugar, flour, and salt. Set the crust on a wire rack and cool completely. Remove foil and bake until the crust is golden brown, 10 to 12 minutes more. Prick the bottom of the tart shell at one-inch intervals with a fork.īake 12 to 15 minutes until the crust is set and just beginning to brown. ![]() Rustic is good!įreeze for 20 to 30 minutes until very firm. I used a springform pan and trimmed the crust about 1” up. Press the tart dough evenly into the bottom and up the sides of a nine- or 10-inch tart pan with a removable bottom. Put the flour and butter into a medium bowl.Ĭut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.Īdd the water, lemon peel, and lemon juice. If not using immediately, wrap with plastic and refrigerate up to three days or freeze up to three months. ![]() ![]() Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes. With the motor running, add the water, and lemon peel through the feed tube and process until the dough leaves the sides of the bowl. Process the flour and butter in a food processor until coarse crumbs form. 1 1/4 cups all-purpose flour (or 1-to-1 gluten-free flour)ġ/2 cup cold butter (cut into small pieces)Ģ tablespoons butter (cut into small pieces)ģ to 4 cups sliced fresh fruit (such as strawberries, peaches, nectarines, mangoes, or berries)ĭirections To Make the Pastry in a Food Processor ![]()
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