Fruit Tarts
Serves 1
Directions
- 1Combine all-purpose flour, powdered sugar, and a pinch of salt in a glass bowl.
- 2Combine all-purpose flour, powdered sugar, and a pinch of salt in a glass bowl.
- 3Combine all-purpose flour, powdered sugar, and a pinch of salt in a glass bowl.
- 4Mix the dry ingredients with your fingers.
- 5Mix the dry ingredients with your fingers.
- 6Mix the dry ingredients with your fingers.
- 7Transfer the dry ingredients to a mixer.
- 8Transfer the dry ingredients to a mixer.
- 9Transfer the dry ingredients to a mixer.
- 10Chop 8 tablespoons of butter into small cubes.
- 11Chop 8 tablespoons of butter into small cubes.
- 12Chop 8 tablespoons of butter into small cubes.
- 13Add the chopped butter to the dry ingredients in the mixer and mix on low speed until a crumbly texture is achieved.
- 14Add the chopped butter to the dry ingredients in the mixer and mix on low speed until a crumbly texture is achieved.
- 15Add the chopped butter to the dry ingredients in the mixer and mix on low speed until a crumbly texture is achieved.
- 16Add one egg and vanilla extract to the mixture and continue mixing until smooth and uniform.
- 17Add one egg and vanilla extract to the mixture and continue mixing until smooth and uniform.
- 18Add one egg and vanilla extract to the mixture and continue mixing until smooth and uniform.
- 19Wrap the dough in plastic wrap and chill.
- 20Wrap the dough in plastic wrap and chill.
- 21Wrap the dough in plastic wrap and chill.
- 22Combine 5 egg yolks, 1/2 cup of sugar, 3 tablespoons of cornstarch, a tiny pinch of salt, and 1 teaspoon of vanilla extract in a measuring cup.
- 23Combine 5 egg yolks, 1/2 cup of sugar, 3 tablespoons of cornstarch, a tiny pinch of salt, and 1 teaspoon of vanilla extract in a measuring cup.
- 24Combine 5 egg yolks, 1/2 cup of sugar, 3 tablespoons of cornstarch, a tiny pinch of salt, and 1 teaspoon of vanilla extract in a measuring cup.
- 25Whisk the pastry cream ingredients.
- 26Whisk the pastry cream ingredients.
- 27Whisk the pastry cream ingredients.
- 28Add 1 cup of heavy cream and 1 cup of whole milk to the mixture.
- 29Add 1 cup of heavy cream and 1 cup of whole milk to the mixture.
- 30Add 1 cup of heavy cream and 1 cup of whole milk to the mixture.
- 31Heat the mixture on medium heat while whisking until it thickens and bubbles for 2 minutes.
- 32Heat the mixture on medium heat while whisking until it thickens and bubbles for 2 minutes.
- 33Heat the mixture on medium heat while whisking until it thickens and bubbles for 2 minutes.
- 34Add 4 tablespoons of butter to the pastry cream.
- 35Add 4 tablespoons of butter to the pastry cream.
- 36Add 4 tablespoons of butter to the pastry cream.
- 37Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours.
- 38Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours.
- 39Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours.
- 40Roll the chilled dough out to a quarter-inch thick.
- 41Roll the chilled dough out to a quarter-inch thick.
- 42Roll the chilled dough out to a quarter-inch thick.
- 43Fit the dough into tart molds and trim excess with a knife.
- 44Fit the dough into tart molds and trim excess with a knife.
- 45Fit the dough into tart molds and trim excess with a knife.
- 46Dock the tart shells with a fork to prevent the middle from rising.
- 47Dock the tart shells with a fork to prevent the middle from rising.
- 48Dock the tart shells with a fork to prevent the middle from rising.
- 49Bake the tart shells until they are a light golden color (approximately 16-18 minutes at 375F).
- 50Bake the tart shells until they are a light golden color (approximately 16-18 minutes at 375F).
- 51Bake the tart shells until they are a light golden color (approximately 16-18 minutes at 375F).
- 52Pipe the chilled pastry cream into the baked tart shells.
- 53Pipe the chilled pastry cream into the baked tart shells.
- 54Pipe the chilled pastry cream into the baked tart shells.
- 55Arrange fresh fruits like blueberries and raspberries on top of the pastry cream.
- 56Arrange fresh fruits like blueberries and raspberries on top of the pastry cream.
- 57Arrange fresh fruits like blueberries and raspberries on top of the pastry cream.
- 58Glaze the fruit tarts with apricot jam using a pastry brush.
- 59Glaze the fruit tarts with apricot jam using a pastry brush.
- 60Glaze the fruit tarts with apricot jam using a pastry brush.
Ingredients
- 1.25 cup all-purpose flour
- 1.25 cup all-purpose flour
- 1.25 cup all-purpose flour
- 0.33 cup powdered sugar
- 0.33 cup powdered sugar
- 0.33 cup powdered sugar
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 8 tablespoons cold butter
- 8 tablespoons cold butter
- 8 tablespoons cold butter
- 1 egg
- 1 egg
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 5 egg yolks
- 5 egg yolks
- 5 egg yolks
- 0.5 cup sugar
- 0.5 cup sugar
- 0.5 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons cornstarch
- 3 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup whole milk
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup heavy cream
- 1 cup heavy cream
- 4 tablespoons butter
- 4 tablespoons butter
- 4 tablespoons butter
- blueberries
- blueberries
- blueberries
- raspberries
- raspberries
- raspberries
- apricot jam
- apricot jam
- apricot jam
Equipment
glass bowlmixerknifespatulaplastic wrapmeasuring cupwhisksaucepanbaking sheetrolling pintart moldsforkpiping bagpastry brush
Tips
- Whisk egg yolks and sugar quickly to prevent curdling
- Docking the tart shells prevents them from rising unevenly during baking
- Glaze with apricot jam for shine and flavor