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Easy Summer Fruit Tart Recipe – Plate Of The Day
Desserts French Food Recipes

Easy Summer Fruit Tart Recipe

July 16, 2008
Easy Summer Fruit Tart Recipe

summer fruit tart recipe

Here’s a really easy fruit tart recipe that is great for all the seasonally fresh berries in the summer. (Don’t despair if you are reading this blog post in the winter, as frozen strawberries, raspberries, and blueberries are always waiting for you in the freezer section.)

Tart Pastry Shell Recipe
1 1/4 cups of flour
1 tablespoon of sugar
1/4 teaspoon salt
1/2 cup of butter chilled
2 tablespoons of ice cold water

Mix flour, sugar and salt in a bowl. Cut the butter into the flour mixture then using your fingers, roll the butter pieces into the flour until they are the size of small peas. Place the bowl into the freezer for 5 mins. Meanwhile fill a cup with ice and add water. Take the bowl out of the freezer and add 1 tablespoon to the flour mixture, mix with hands, then add 2nd tablespoon and mix. Slowly form a ball with the flour mixture. If it is too flakey, carefully add a 1/2 tablespoon of water at a time while mixing with the flour mixture after each addition. Finally roll out the flour pastry onto a clean floured surface. Transfer the rolled pastry to a 9″ tart pan and place in the freezer for 20 mins. Preheat oven to 425F. Cover the base of the pastry with foil and using a fork, poke several holes. Next bake in the oven for 8 mins, then remove foil and bake for an additional 8-10 mins until pastry is light brown and crispy. Remove and let cool.

Pastry Cream Recipe (Julia Childs)
I’ve tried various recipes, but I think this basic one from Julia Childs is the best. You can use it for the base of Crème brûlée, tarts, or mix it with heavy whipping cream for the filling for profiteroles.

1 cup of milk
1 vanilla bean split (or 1 tablespoon of real vanilla extract)
4 large egg yolks ( I recommend fresh eggs like Eggland’s Best )
1/4 cup sugar
2.5 tablespoons cornstarch
1 tablespoon of unsalted butter

Pour milk in a medium sauce pan and using the tip of a knife scrape the pulpy seeds out of the vanilla seed and place into the pan (or add vanilla extract). Bring milk to a boil. While heating the milk, whisk yolks and sugar together in a bowl. Add cornstarch until throughly mixed. As soon as the milk comes to a boil, pour a bit of the hot milk into the egg mixture and immediate mix the eggs and yolk to prevent the yolks from cooking. While continuing to mix, pour the egg yolk mixture into the heated saucepan. Continue to mix until the cream begins the thicken. (about 5 mins). Remove from heat and remove the vanilla bean pods. Whisk in the butter. Scrape the pastry cream onto a cookie sheet covered with plastic wrap then seal over with plastic wrap. Place in freezer for 15-20 mins to cool.

Apricot Glaze
1/2 cup of apricot jelly
Microwave apricot jelly until it boils (45 sec). Then pass through a fine mesh seive.

Assemble The Fruit Tart
While the pastry shell and pastry cream are cooling. Wash, cut and dry the fruit. Fill the cooled tart pastry shell with the cooled pastry cream. Freely add the fruit above the cream. Use a pastry brush and glaze the tart with apricot jelly glaze. Sprinkle confectioner’s sugar above tart, slice, serve and enjoy!

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3 Comments

  • Reply Grant July 21, 2008 at 12:03 am

    Thanks for tart recipe – I just picked some raspberries at the local farm and now have a great way to put it all to use!

    Also, I got here because I saw you posted a review for Nibbana in Bellevue WA last year, but didn’t see many other WA mentions. Was that just a one time thing?

  • Reply Sara August 1, 2008 at 7:59 am

    I made this last weekend and I have to say it was so delicious. I actually had to buy a tart pan b/c I didn’t have one. (I had to remove one from my registry now b/c I bought it myself). I did run into a few problems with trying the filling for the first time. I thought I tempered the eggs, but I guess I didn’t pour enough of the hot milk in the first time. So when I went to pour the eggs into the pan they curdled almost immediately. Thank god I came prepared and bought extra eggs that morning. I wound up doing it all over again, and this time hoped and prayed for the best! It came out very stiff. I put it in the freezer as per direction and when it came time to assemble it was just fine. I just wish there was more to fill the tart. I like more custard I suppose. As far as the crust, I wish I had more on the sides. I guess I didn’t expect it to shrink in the oven. Ahh well, lesson learned.
    Thank you for giving me my very first tart recipe! 🙂 It did come out wondeful and as aprehensive as I was about the Apricot jam, I loved the way it all tasted in the end. 🙂 Thanks!

  • Reply Simon Dang August 1, 2008 at 11:45 am

    HI Sara I’m glad you enjoyed it! For the custard filling, you can add more cornstarch and it should help to make it a bit more stiff. Yes, it can be a bit tricky to temper the raw eggs with the hot milk. As you mentioned the key is to work really fast. As for the crust, yes it does tend to shrink down upon cooking. Sometimes leaving it in the freezer for up to 45 mins and then letting it thaw at room temp helps a bit. Glad you enjoyed the tart recipe! -Simon

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