Fruit Tarts

Serves 1
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Directions

  1. 1Add 1 1/4 cup of all-purpose flour to a bowl.
  2. 2Add 1 1/4 cup of all-purpose flour to a bowl.
  3. 3Add 1 1/4 cup of all-purpose flour to a bowl.
  4. 4Add 1/3 cup of powdered sugar to the bowl.
  5. 5Add 1/3 cup of powdered sugar to the bowl.
  6. 6Add 1/3 cup of powdered sugar to the bowl.
  7. 7Add a pinch of salt to the bowl.
  8. 8Add a pinch of salt to the bowl.
  9. 9Add a pinch of salt to the bowl.
  10. 10Mix the dry ingredients with your fingers.
  11. 11Mix the dry ingredients with your fingers.
  12. 12Mix the dry ingredients with your fingers.
  13. 13Transfer the dry ingredients to a mixer.
  14. 14Transfer the dry ingredients to a mixer.
  15. 15Transfer the dry ingredients to a mixer.
  16. 16Chop 8 tablespoons of cold butter into small cubes.
  17. 17Chop 8 tablespoons of cold butter into small cubes.
  18. 18Chop 8 tablespoons of cold butter into small cubes.
  19. 19Add the chopped butter to the mixer with the dry ingredients.
  20. 20Add the chopped butter to the mixer with the dry ingredients.
  21. 21Add the chopped butter to the mixer with the dry ingredients.
  22. 22Mix on low speed until a crumbly texture is achieved.
  23. 23Mix on low speed until a crumbly texture is achieved.
  24. 24Mix on low speed until a crumbly texture is achieved.
  25. 25Add one egg to the mixture.
  26. 26Add one egg to the mixture.
  27. 27Add one egg to the mixture.
  28. 28Add 1 teaspoon of vanilla extract to the mixture.
  29. 29Add 1 teaspoon of vanilla extract to the mixture.
  30. 30Add 1 teaspoon of vanilla extract to the mixture.
  31. 31Mix until the dough is smooth and uniform, forming a soft, moist ball.
  32. 32Mix until the dough is smooth and uniform, forming a soft, moist ball.
  33. 33Mix until the dough is smooth and uniform, forming a soft, moist ball.
  34. 34Wrap the dough in plastic wrap and chill.
  35. 35Wrap the dough in plastic wrap and chill.
  36. 36Wrap the dough in plastic wrap and chill.
  37. 37For the pastry cream, add 5 egg yolks to a measuring cup.
  38. 38For the pastry cream, add 5 egg yolks to a measuring cup.
  39. 39For the pastry cream, add 5 egg yolks to a measuring cup.
  40. 40Add 1/2 cup of sugar to the egg yolks.
  41. 41Add 1/2 cup of sugar to the egg yolks.
  42. 42Add 1/2 cup of sugar to the egg yolks.
  43. 43Whisk the egg yolks and sugar to prevent curdling.
  44. 44Whisk the egg yolks and sugar to prevent curdling.
  45. 45Whisk the egg yolks and sugar to prevent curdling.
  46. 46Add 3 tablespoons of cornstarch.
  47. 47Add 3 tablespoons of cornstarch.
  48. 48Add 3 tablespoons of cornstarch.
  49. 49Add a tiny pinch of salt to enhance flavor.
  50. 50Add a tiny pinch of salt to enhance flavor.
  51. 51Add a tiny pinch of salt to enhance flavor.
  52. 52Add 1 teaspoon of vanilla extract.
  53. 53Add 1 teaspoon of vanilla extract.
  54. 54Add 1 teaspoon of vanilla extract.
  55. 55Add 1 cup of heavy cream.
  56. 56Add 1 cup of heavy cream.
  57. 57Add 1 cup of heavy cream.
  58. 58Add 1 cup of whole milk.
  59. 59Add 1 cup of whole milk.
  60. 60Add 1 cup of whole milk.
  61. 61Pour the mixture into a saucepan.
  62. 62Pour the mixture into a saucepan.
  63. 63Pour the mixture into a saucepan.
  64. 64Heat the mixture on medium heat while whisking until it thickens.
  65. 65Heat the mixture on medium heat while whisking until it thickens.
  66. 66Heat the mixture on medium heat while whisking until it thickens.
  67. 67Let it bubble for 2 minutes while whisking to activate the starch's thickening element.
  68. 68Let it bubble for 2 minutes while whisking to activate the starch's thickening element.
  69. 69Let it bubble for 2 minutes while whisking to activate the starch's thickening element.
  70. 70Add 4 tablespoons of butter to cool the cream down.
  71. 71Add 4 tablespoons of butter to cool the cream down.
  72. 72Add 4 tablespoons of butter to cool the cream down.
  73. 73Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours or overnight.
  74. 74Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours or overnight.
  75. 75Pour the pastry cream onto a baking sheet, cover with plastic wrap, and chill for 2 hours or overnight.
  76. 76Roll out the chilled dough to a 1/4-inch thickness.
  77. 77Roll out the chilled dough to a 1/4-inch thickness.
  78. 78Roll out the chilled dough to a 1/4-inch thickness.
  79. 79Fit the dough into tart molds.
  80. 80Fit the dough into tart molds.
  81. 81Fit the dough into tart molds.
  82. 82Trim the excess dough from the edges of the molds.
  83. 83Trim the excess dough from the edges of the molds.
  84. 84Trim the excess dough from the edges of the molds.
  85. 85Dock the bottom of the tart shells with a fork to prevent them from rising unevenly.
  86. 86Dock the bottom of the tart shells with a fork to prevent them from rising unevenly.
  87. 87Dock the bottom of the tart shells with a fork to prevent them from rising unevenly.
  88. 88Bake the tart shells until a light golden color, around 16-18 minutes at 375F.
  89. 89Bake the tart shells until a light golden color, around 16-18 minutes at 375F.
  90. 90Bake the tart shells until a light golden color, around 16-18 minutes at 375F.
  91. 91Fill the baked tart shells with the chilled pastry cream using a piping bag.
  92. 92Fill the baked tart shells with the chilled pastry cream using a piping bag.
  93. 93Fill the baked tart shells with the chilled pastry cream using a piping bag.
  94. 94Arrange your choice of fruit, such as blueberries and raspberries, on top of the pastry cream.
  95. 95Arrange your choice of fruit, such as blueberries and raspberries, on top of the pastry cream.
  96. 96Arrange your choice of fruit, such as blueberries and raspberries, on top of the pastry cream.
  97. 97Glaze the fruit with apricot jam using a brush.
  98. 98Glaze the fruit with apricot jam using a brush.
  99. 99Glaze the fruit with apricot jam using a 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 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

bowlmixerspatulaplastic wrapmeasuring cupwhisksaucepanbaking sheetrolling pintart moldsknifeforkpiping bagbrush

Tips

  • Chill pastry cream for at least 2 hours or overnight.
  • Dock the tart shells so the middle does not rise.
  • Bake until a light golden color.