Posted on January 31, 2016

Classic Fruit Tart

My Recipes

This desert was my favorite growing up.  It’s perfect with an espresso or your favorite cup of tea.  You can also use any of your favorite berries and create your own design.

Plate Fork Mouth

Yield: 6-8 servings




Tart Shell (Pate Sucree)

1 1/4 cups of all-purpose flour

1.5 tablespoons sugar

1 stick of unsalted butter, chilled

1 large egg yolk

2-3 tablespoons of ice water


Filling (pastry cream)

2 cups whole milk

1/4 teaspoon vanilla extract

1/2 cup sugar

1/4 cornstarch

3 egg yolks

4 tablespoons unsalted butter, softened

20-24 ounces of fresh berries (I typically use blackberries and raspberries)



1/4 cup apricot jam




Tart Shell: In a food processor, combine flour, sugar and butter. Process for about 15 seconds. The dough mixture should become course.

In another bowl, beat the egg yolks with ice water. Add this mixture to the previous mixture and continue to process until the dough forms together.  Make sure not to over process.  If the dough is too dry, add a little more ice water.

Remove dough mixture and flatten into a disk and wrap in plastic.  Refrigerate for an hour for gluten to develop.

On a lightly floured surface, roll out dough to about 12 to 13 inches.

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Fit dough into a prepared nine inch tart pan slightly pressing in the edges.  Don’t press too hard, especially on the bottom, as it will stick while baking!

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Trim dough with a rolling pin.  Chill tart for about 30 minutes.

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Preheat oven 375 degrees.  Prick bottom of dough with a fork. Line tart shell with parchment paper and fill with pie weights. Bake about 35 minutes until slightly golden.

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Remove parchment paper and weights and continue to cook for an additional 10 minutes until a deep golden color.  Make sure it doesn’t burn! Remove tart shell and let cool.

Filling: In a saucepan, combine the milk, vanilla, pinch of salt, and bring liquid to a boil, then remove from heat.   In another bowl, combine sugar, cornstarch, eggs, and whisk well.  While whisking this egg mixture, slowly pour about a cup of the hot milk mixture to combine.  Pour the egg mixture back into the saucespan with the milk. Continue to cook over medium low heat for about 5 minutes, whisking constantly. You should feel the entire mixture start to thicken up considerably. Remove from heat and whisk in butter.  Strain the filling mixture into another bowl.  Press a piece of plastic wrap against the surface of the mixture and refrigerate until chilled, about 45 minutes.

Glaze: Place jam into a small saucepan with a tablespoon of water and cook over medium low heat until melted and smooth.  Set aside.

Pour the filling into the cooked tart shell using a spatula to spread mixture evenly.

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Arrange the fresh berries on top in a design of your choice.

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Using a cooking brush, brush the berries with the glaze.  Serve and enjoy.

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