Fresh fruit tart is one of my best Cakes ever, Giulia’s favorite dessert, and also my dad’s, the classic tart with PASTRY CREAM and fruit, made with my foolproof SHORTCRUST PASTRY that is then covered with clear gelatin to prevent the fruit from oxidizing and looking bad.
If you love PEACH JAM TART as much as I do, but you want fresh fruit and cream instead of the usual PEACH JAM, you can easily make either the classic pastry cream or even cook the Microwave Pastry Cream to be quicker! And if you want to add an extra touch to your Desserts, use LEMON PASTRY CREAM for a fresher and tastier touch!
How many times have you eaten a beautiful store-bought fresh fruit tart and thought you could make it at home? Well, it’s actually not such a daunting task..
You just need some time to dedicate to it, and you will get a delicious dessert suitable for many occasions. In fact, the fruit tart with pastry cream is perfect as a Sunday dessert, for celebrating birthdays, baptisms, or even weddings! Let’s say it’s a pastry evergreen that never goes out of style, personalize it with the fruit you love most, but especially according to the season in which you prepare it, for example in winter I made the winter fruit tart, or for those who love only berries, the berry and cream tart or KIWI TART!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 cups all-purpose flour
- 14 tbsp butter
- 0.5 cup sugar
- 1 egg
- 2 egg yolks
- 2 tbsp sugar
- 2 tbsp cornstarch
- 0.84 cup milk
- 7 oz berries
- as needed strawberries
- as needed cherries
- as needed gelatin spray
Preparation
Put the flour in a mound on the work surface and add the sugar.
Place the egg and cold butter cubes in the center.
Quickly work all the ingredients together until you get a smooth ball.
Let the dough rest in the fridge for the time needed to prepare the pastry cream.
Crack the eggs and collect the yolks in a bowl. Beat them with the electric whisk together with the sugar, then add the cornstarch.
Heat the milk in a saucepan, and when it reaches the boiling point, pour it slowly over the egg mixture.
Stir to combine, then transfer everything back into the saucepan and bring to a boil. When the cream is thick enough, turn off the heat, transfer it to a bowl and let it cool completely with a sheet of plastic wrap on its surface to avoid forming a skin.
Roll out the shortcrust pastry with a rolling pin to a thickness of about 1/3 inch, transfer it into a tart mold of 9.5/10.5 inches, trim the excess edges and prick the base with a fork.
Cover the tart with a sheet of parchment paper, place dried beans on top, and bake in a preheated static oven at 350°F for 15 minutes.
After this time, remove the beans and parchment paper and finish baking for another 10/12 minutes, until the tart is slightly golden.
Take the tart out of the oven, let it cool, and then fill it first with the pastry cream and then with your favorite fruit as desired.
Spray the gelatin over all the fruit and place in the fridge to rest for at least two hours before serving.
Storage
Store the fresh fruit tart in the fridge for up to 3 days.
Tips
For a fuller flavor, I recommend making the fruit and pastry cream tart a day in advance, as the shortcrust base will absorb the moisture from the cream, making it even tastier!
Use all the fruit you want, peaches, apricots, grapes.. you have plenty of choices!
