The fruit tart is a simple and very imaginative recipe, a fresh, delicious, but above all summery tart, perfect for celebrating a birthday or a summer event.
However, it is also excellent as a fresh snack or a delicious breakfast. A tart made with lemon-flavored shortcrust pastry, filled with custard and fresh seasonal fruit.
The difference with the classic tart is that the shortcrust pastry needs to be baked first (see my article on Blind Baking) to create a perfect shell for the filling.
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- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the fruit tart
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 lemon zest (grated)
- 2 cups custard
- 3 cups fresh fruit
You will need
Tools
- Tart Pan 9-inch for tart
- Pastry Brush for pastry
Prepare the fruit tart
In a bowl, place the flour, softened butter, sugar, a pinch of salt, and grated lemon zest. Start kneading by hand. Then add the egg and the yolk and continue kneading quickly. It’s important not to heat the dough too much.
Finally, wrap the shortcrust pastry in cling film and let it rest in the fridge for at least two hours.
You can find the recipe and preparation for the custard HERE
Take the pastry out of the fridge, roll it out with a rolling pin on a sheet of parchment paper.
Place it in a tart pan and cover it with a sheet of aluminum foil where you place some dried legumes or ceramic spheres.
Finally, bake it at 350°F for 15/20 minutes without letting it darken too much.
Once baked, remove it from the oven, take out the legumes or ceramic spheres and let it cool completely.
Then pour in the custard, smooth it out well, and finally start placing the fresh seasonal fruit you have chosen. Once the composition is complete, dissolve a couple of tablespoons of apricot jam in a glass with a little hot water. I prepared homemade gelatin which, with the help of a pastry brush, I brush over all the fruit. This gelatin will add shine to the fruit and help it preserve better.
Susy’s Advice
When placing the fruit on the tart base, it is essential not to flatten it too much to give it movement. Also, always choose seasonal, fresh, and colorful fruit because the composition of the fruit tart or the fruit cake should be like painting our canvas.
Storage
Its storage is important since it contains custard, so my advice is to keep it in the fridge for no more than two days.
