Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Ideally, it should be an even thickness all the way across. Try not to tear the dough or make it too thin. Lay the dough onto the tart pan, and then using your fingers, gently press it down. Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.īake the tart shell or shells: Preheat the oven to 400 degrees F. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Remove the custard from the heat and pour into a clean medium bowl. Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes. With one hand, start whisking the egg yolk mixture with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated. In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside. Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (Freeze any remaining pieces for another project for up to 3 months.) Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. Divide the dough into four pieces if making mini tarts. Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.ĭivide the dough in half if making one large tart. Blend to combine but don't overwork the dough. Slowly add the yolk mixture to the flour mixture. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Get the Summer Fruit Tart recipe and steps.Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. Add cinnamon, ginger and vanilla to give the recipe a kick of flavor that will make your taste buds sing.įollow along the visuals and instructions to make your homemade fruit tart. You can also add strawberries, blackberries and any of your favorite fruits to enhance the flavors of this tart. Blueberries and peaches are at their peak during the summer season and are usually readily available at your local grocery stores, which makes them perfect ingredients for this fruit tart. Now put it on top of a fruit tart and you have a delicious treat that everyone will want seconds, or thirds. Ice cream during the hot summer is a staple dessert everyone has to have. Listen to the sounds of sugary sweet deliciousness baked to eat.
#Delicious rustic fruit tart recipes how to#
Learn how to make a fruit tart for the summer.
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