Fruit Tart

Everyone complimented these fruit tarts! They are pleasant to look at, feels healthy (because of the fruits) and have packs a surprise (fruits are never predictable) You can customize your own fruit tart depending on what fruits you have on hand. 

Ingredients: 

Fruits for the topping

For Pastry Crust:
195 grams (1 1/2 cups) all purpose/plain flour
1/8 teaspoon salt
113 grams (1/2 cup) unsalted butter, at room temperature
50 grams (1/4 cups) granulated white sugar
1 egg, lightly beaten

See the full instructions on how to make sweet pastry crust here.

For Pastry Cream:
1 1/4 cups (300 ml) milk
1 teaspoon pure vanilla extract
3 egg yolks
50 grams (1/4 cup) granulated white sugar
20 grams (2 tablespoon) all-purpose flour
20 grams (2 tablespoon) cornstarch (corn flour)

See the full instructions on how to make pastry cream here.

For Apricot Glaze:

60 grams (1/4 cup) apricot jam or preserves
1 tablespoon water

To prepare apricot glaze: 

1. Measure out apricot jam and add water to it. Microwave to melt the mixture.

2. Strain the mixture through a strainer to remove chunks. If you find the glaze too thick, just add some hot water to thin it out.

 To assemble the fruit tart:

1. Prepare the sweet pastry crust and pastry cream and let both cool to room temperature before assembling the tart.

2. Using a pastry brush, cover the bottom and sides of the fruit tart with the apricot glaze. This prevents the tart base from becoming soggy when you add the fruits and pastry cream later. Let the apricot glaze dry for about 20 minutes.

3. Meanwhile, prepare the fruits that you will be using. I'm using kiwi here.

4. When the apricot glaze has dried, use an offset spatula to spread the pastry cream onto the tart shell. Be sure that you do this on a flat plate/surface so that you don't crack the tart shell.

5. Arrange the fruits as you like and then glaze the top of the fruits with a thin layer of apricot glaze. This helps seal in the moisture, especially for cut fruits. It also gives your tart a shiny coating.

If not eating instantly, you may refrigerate and bring to room temperature before serving. 

This recipe is taken from JoyofBaking.

Enjoy!