Springtime Fruit Tart Recipe
Ingredients:
For the Tart Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1 egg yolk
1-2 tablespoons ice water
For the Filling:
Pastry Cream:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Fruit Topping:
Assorted fresh fruits (e.g., strawberries, blueberries, kiwi, mango, raspberries)
For the Glaze (optional):
1/4 cup apricot jam
1 tablespoon water
Instructions:
Prepare the Tart Crust:
In a food processor, combine flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until combined. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Transfer the dough to a lightly floured surface, form it into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Dough:
On a floured surface, roll out the dough to fit a 9-inch tart pan. Transfer it to the pan, pressing it into the edges. Trim any excess dough.
Bake the Crust:
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, and bake for an additional 5-7 minutes, until golden brown. Let cool completely.
Make the Pastry Cream:
In a medium saucepan, heat milk until it begins to steam. In a bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens. Remove from heat and stir in butter and vanilla. Let cool.
Assemble the Tart:
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