Description
Classic French fruit tart showcases delicate pastry filled with silky vanilla custard and adorned with fresh seasonal fruits. Bright colors and balanced flavors make this dessert a delightful finale to any meal you will savor.
Ingredients
Scale
- ½ cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 ¼ cups (160g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- 12 tbsps (180 ml) ice water
- 1 ¼ cups (300 ml) whole milk
- 2 egg yolks
- ¼ cup (50g) granulated sugar
- 2 tbsps cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1 cup fresh strawberries, sliced
- ½ cup blueberries
- ½ cup kiwi slices
- ½ cup raspberries
- ¼ cup apricot or strawberry jam
- 1 tbsp water
Instructions
- Dough Preparation: Pulverize flour, sugar, and salt in a food processor, creating a uniform dry blend. Dice cold butter into minute cubes and pulse until the mixture transforms into a grainy, sand-like consistency.
- Dough Binding: Integrate egg yolk and glacial water, kneading gently until the dough coheres. Mold into a compact disc, envelop in plastic wrap, and refrigerate for thorough chilling.
- Crust Formation: Preheat oven to 350F (175C). Unfurl the chilled dough onto a 9-inch tart pan, pressing meticulously to craft a flawless base. Pierce the bottom with fork tines to prevent unwanted inflation.
- Initial Baking: Drape parchment paper over the crust, distribute baking weights uniformly. Slide into the preheated oven and bake until the edges turn pale golden. Extract weights and return to oven, continuing until the surface achieves a rich, amber hue.
- Cooling Phase: Extract the tart shell and allow complete cooling, establishing a robust foundation for subsequent layers. The shell should exhibit a crisp, sturdy texture with a delicate, buttery essence.
Notes
- Chill Butter Thoroughly: Keep butter extremely cold and cut into tiny cubes for optimal pastry texture, preventing warmth from compromising the delicate crumbly consistency.
- Prevent Shrinkage Technique: Dock the crust with fork punctures and use pie weights during initial baking to maintain precise shape and prevent unwanted crust contraction.
- Water Wisdom: Add ice water gradually, monitoring dough consistency; too much liquid creates tough pastry, while insufficient moisture leads to crumbly, fragile crust.
- Temperature Control Matters: Allow tart shell to cool completely at room temperature before adding filling, ensuring structural integrity and preventing soggy bottom syndrome.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 240
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg