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Fresh Fruit Tart with Vanilla Pastry Cream
Print Recipe
Prep Time
20
minutes
mins
Cook Time
18
minutes
mins
Course
Dessert
Servings
8
Ingredients
**Tart Dough:**
1/2
cup
1 stick Cold Butter, sliced
1 1/3
cups
Flour
1/2
teaspoon
Salt
1/4
cup
Ice Cold Water
1/2
teaspoon
Vinegar
**Vanilla Bean Pastry Cream:**
1
cup
+ 2 tablespoons Sugar
4
tablespoons
Cornstarch
1/4
teaspoon
Salt
2 1/2
cups
Whole Milk
6
Egg Yolks
2
teaspoons
Vanilla or 1 Vanilla Bean
scraped
**Fresh Fruits:**
Raspberries
Strawberries
Blackberries
Blueberries
Kiwi
Mangoes
Peaches or Nectarines
Red Plums
Oranges
Green Apple
**Fruit Glaze:**
Strawberry or Apricot Jelly
Instructions
**Tart Crust:**
Mix flour and salt. Blend cold, sliced butter until coarse meal forms.
Slowly add ice-cold water and vinegar until the dough starts forming.
Shape into disks, wrap, and chill for at least 30 minutes.
Roll out the dough, place in tart pan, and bake at 400°F for 16-20 minutes.
**Pastry Cream:**
Heat milk in a pot. In a bowl, combine sugar, cornstarch, and salt. Whisk in egg yolks.
Add warm milk gradually, whisking to avoid clumps.
Return to heat, whisk vigorously until thickened, and bubble briefly.
Remove from heat, add vanilla, strain if desired, cover, and refrigerate for 2-4 hours.
**Assemble Tart:**
Blind-bake the crust and let it cool. Fill with vanilla pastry cream.
Top with fresh fruits, brush with fruit glaze, and chill until ready to serve.