Fruit Tarts Recipe

The great thing about this fruit tart recipe is that you can use whatever fruits are in season.

The great thing about this fruit tart recipe is that you can use whatever fruits are in season. You can sell it as a single-flavored fruit tart or one with many kinds of fruit on top (like this one). You can also play with its size—go ahead and make a large tart or mini pies. Make sure to brush the top of your tarts with a gelatin mixture to preserve the freshness of the fruits.

Fruit Tarts Recipe

Sharlene Tan
The great thing about this fruit tart recipe is that you can use whatever fruits are in season.
Prep Time 40 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Others
Servings 8

Ingredients
  

Fruit Tarts Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 Cup sugar
  • 3/4 Cup unsalted butter cubed and chilled
  • 2 to 3 tablespoons ice-cold water
  • 2 cups Whole milk
  • 1 Cup sugar divided
  • 1/4 Cup cornstarch
  • 1 large Egg plus 2 egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 Cup heavy cream
  • 1 Cup strawberries sliced
  • 1/2 Cup blueberries fresh
  • 1 small can Mandarin oranges drained
  • 1 to 2 kiwis peeled and sliced

Instructions
 

  • Make the crust: Mix flour and sugar well. Cut in butter until well distributed. Slowly add cold water. Mix until dough comes together, but is not wet or sticky. Form into a ball, flatten to a disk, wrap in plastic wrap, and chill for 30 minutes.
  • Preheat oven to 350°F.
  • Make the filling: Cook milk, ½ cup sugar, and cornstarch in a double boiler until warm to the touch. Whisk eggs in a heatproof bowl. Pour a third of the warm milk mixture into the eggs then add the egg mixture back to the milk mixture. Cook until thick. Remove from heat. Immediately mix in butter and vanilla until well combined. Pour into a heatproof bowl. Place plastic wrap directly on the surface and chill.
  • Roll out dough to a 12-inch round on a lightly floured surface. Transfer to a 9-inch round, fluted removable-bottom tart pan. (You can also use 4 to 5 mini pans.) Press dough into ridges. Trim dough flat against the pan’s edge. Prick bottom all over with a fork. Line dough with parchment and fill with pie weights (rice and dried beans work well). Bake for 20 minutes. Remove weights and paper; bake until golden, about 10 to 15 minutes. Cool completely on a rack.
  • Fill the tarts with pastry cream, and top with fruit.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW

Most Popular Recipes

Close
Close
My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices