Are you ready to learn how to make this homemade picture perfect fruit tart? Then keep on reading because you have found the perfect recipe. Bursting with juicy fruit, rich pastry cream, a sweet apricot glaze and a soft but crispy tart shell, you will fall in love with my recipe!
- Stand mixer
- Mixer Paddle Attachment
- Rolling Pin
- 9 in Tart Pan
- Pie weights
- Sauce pan
- Pastry Brush
- Sheet Pan
- 1 stick of unsalted butter or 8 Tbsp
- 1/3 cup of powdered sugar or granulated sugar
- 1/8 tsp of salt
- 1 egg, lighlty beaten
- 1 tsp of vanilla
- 1 1/2 cups of pastry flour, sifted
- Egg white, light beaten (step 8)
- 2 tbsp of apricot jam
- 1 tbsp of water
1 recipe of Pastry Cream
- In a stand mixer, add your butter, sugar, salt and mix with the paddle attachment. Cream the mixture until white and fluffy.
- Add in your egg. Mix until combined.
- Add in your flour and mix until combined. (Another option: you can mix in your flour with a spatula, this will also help not to over-mix your dough) Flatten out the dough before putting it into the plastic wrap. Then place your dough onto the plastic wrap and wrap it up.
- Refrigerate and chill before use.
- Onto of your surface that you will be working on lightly dust some flour. Roll out the dough and place it into a 9 inch tart pan.Trim off the excess dough and if needed add the leftover dough onto the sides. Use a spoon to help smooth the cracks/attached pieces. Chill the dough until it's firm.
- Prick the bottom of your tart shell with a fork. Then line it with parchment paper and add pie weights. Place your tart in a sheet pan.
- Bake shell at 400 F on the bottom shelf for 20 minutes and then 10more minutes without the pie weights at the top shelf of the oven or until you start to notice a light golden brown color on the sides.
- Take the tart out of the oven and brush with a lightly beaten egg white. Cool the tart shell. Don't touch the shell not until its cooled off. When the tart shell comes out of the oven it will be soft, but when it cools off it will harden.
- Assemble the tart shell not more than 2-3 hours before serving. Add the pastry cream to the tart shell and spread evenly. Then arrange your fruits on top of the cream. And lastly brush the apricot glaze on top of the fruits for a glossier look
- In a saucepan add your water and apricot. Mix until combined.
- Strain to separate the liquid from the apricots. Use the apricot liquid to brush the fruits.
What method am I using when making the tart shell? Creaming method. Why to mix until just combined? Over-mixing will make the shell more tougher. If you are scared that you will over-mix the dough then just simply fold in your flour with a spatula. That's another way to make your dough not to be tough. Rolling out the dough: When rolling out the dough use the tart pan to help guide you. Roll out your dough into a circle place your tart pan and check the sides if you need to roll the dough out more. If its perfect use the rolling pin to help place the dough into the pan. Trimming off the excess dough: When trimming off the extra dough, use a knife and slowly cut off the dough. If needed add to a place where dough is needed, just like shown in the video. If you see any cracks in your dough use a spoon to help smooth out. Even if adding attachment pieces a spoon will do the job to help smooth out the dough. Chilling the dough while it is in the pan: This step is important, place in fridge and chill until it’s firm or at least for 30 minutes. How long does the dough stand long in the fridge or freezer. The tart dough can stand up to 3 days in the fridge and 6 months in the freezer. Why to prick you're dough with a fork? Pricking your dough will help the dough not to rise. Why add pie weights to your tart? Adding weights helps prevent the dough from rising more than needed. Why I brush the tart shell after baking it? This will help seal any cracks and when the pastry cream is added it will make sure the cream doesn’t soak through so quickly. Why to let the dough cool off when it’s baked? Do not touch the tart when it’s hot, it will 100% break. Let cool and lightly take out of the pan. Can I add melted chocolate to the bottom of the tart? Yes you can. This is usually done if you are prepping this tart for the next day. The chocolate is used for the cream to not soak through the dough. How to make the apricot glaze? It’s really simple, add your water and apricot jam into a saucepan mix. Strain to get the pieces of apricot apart from the glaze. Brush while slightly warm. Can I use cognac instead of water when added to apricot preserves? Of course you can, it will give more flavor. Why to assemble the tart 2-3 hrs before serving? Assembling your tart more than 3 hrs will cause your fresh fruits to deform and the tart shell will become more soggier. Also there is an option if you’d like to assemble this tart before hand. Add melted chocolate to the bottom and sides of the tart shell. Then add in your pastry cream and and cover with plastic and place into the fridge. On the next day right before serving you can add your cut up fruits and glaze the tart.