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French Fruit Tarts
French

Fruit Tarts

A delightful array of fresh fruits atop a creamy pastry cream in a buttery tart shell, embodying the elegance of French patisserie.

Total Time1 minute
Servings8
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
4
Protein
45
Carbs
18
Fat
2
Fiber
0g
Sodium
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 2-3 tablespoons ice cold water
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Assorted fresh fruits (strawberries, kiwi, blueberries, raspberries)
  • Apricot jam (for glazing)
Instructions
  1. 1In a food processor, combine flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.
  2. 2Add the egg yolk and ice water, pulsing until the dough comes together. Be careful not to overmix.
  3. 3Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. 4Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a tart pan.
  5. 5Prick the bottom of the tart shell with a fork. Line it with parchment paper and fill with pie weights or dried beans.
  6. 6Bake for 15 minutes. Remove weights and parchment, then bake another 5-10 minutes until golden. Let cool.
  7. 7In a saucepan, heat the milk over medium heat until just simmering.
  8. 8In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in the hot milk until combined.
  9. 9Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 2-3 minutes).
  10. 10Remove from heat, whisk in butter and vanilla extract. Let cool slightly before pouring into the tart shell.
  11. 11Chill the tart in the refrigerator for at least 1 hour until the pastry cream is fully set.
  12. 12Slice your choice of fresh fruits and artfully arrange them over the chilled pastry cream.
  13. 13Heat apricot jam slightly and brush over the fruits for a beautiful glaze.
  14. 14Chill the tart for 30 more minutes before serving.
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