How to Make a Fruit Tart

Courtney Shumway

How to Make a Fruit Tart. This fruit tart is an elegant dessert you can make at home with our tart crust recipe (see related eHow). Or you can take a shortcut and use a premade tart shell. Serves 6 to 8 as a dessert.

Baking the Empty Tart Shell

Courtney Shumway

Prepare the tart crust dough (see "How to Make a Tart Crust.")

Courtney Shumway

On a floured surface, roll out the dough into a round about 1/8-inch thick. Use more flour if the dough sticks.

Courtney Shumway

Working quickly, place the dough in a 10-inch tart pan by rolling it onto your rolling pin and unrolling it over the pan.

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Tuck the dough into the corners of the pan. Remove excess dough from the pan rim by rolling the pin over the top of the pan.

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Chill the pan in the refrigerator for at least 20 minutes.

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Heat oven to 350 F.

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Prick the bottom of the dough with a fork to allow steam to escape as the shell bakes.

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Place a round of parchment paper over the dough, and pour dry beans, or a comparable substitute, on the paper to keep the bottom of the crust from puffing up.

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Bake for 15 minutes, and then cool to room temperature.

Making the Pastry Cream

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Bring the milk and vanilla to a boil, and then remove from the heat.

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Beat egg yolks with sugar in a medium bowl until thick and pale. Beat in flour and cornstarch.

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Whisk the hot milk into the eggs vigorously. Return to saucepan and place over medium heat.

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Whisk constantly until mixture comes to a boil. Just before it comes to a boil it will become lumpy.

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Whisk until smooth, lower heat, and cook gently for 2 minutes. Pour into a bowl, press a piece of plastic wrap over the top to prevent a skin from forming, and chill.

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When cooled, use a rubber spatula to force the cream through a metal sieve, or beat it very well with a whisk to loosen the mixture.

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Fold in whipped cream.

Assembling the Tart

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Remove the parchment and beans from the shell.

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Use a spatula to spread a layer of pastry cream in the bottom of the shell, about 1/3-inch thick.

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Arrange the sliced and peeled fruits over the top.

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Melt the apricot jam in a microwave oven, or melt in a small saucepan over low heat.

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Brush tart with the melted apricot jam to create a glaze.

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Chill the tart briefly. Serve.

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