Description
Ina Garten’s fruit tart combines delicate pastry with creamy custard and seasonal fruits for an elegant dessert. Fresh berries and smooth pastry cream highlight this classic French-inspired treat you’ll love serving at summer gatherings.
Ingredients
Scale
- 8 tbsps (113 g) unsalted butter
- 1 ¼ cups (156 g) flour
- 3 extra-large egg yolks, room temperature
- 1 cup (240 ml) milk
- 6 tbsps (75 g) sugar
- 3 tbsps (37.5 g) sugar
- ½ tsp salt
- 1 ½ tbsps (12 g) cornstarch
- 3–4 tbsps (45–60 ml) ice water
- ½ cup (160 g) apricot jelly (optional)
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) heavy cream
- ½ tsp cognac, brandy, or vanilla
- Assorted fruits of your choice (strawberries, blueberries, peaches, figs, etc)
Instructions
- Pastry Preparation: Blend flour, sugar, and salt in a large bowl, forming the foundational mixture for the delicate tart crust.
- Butter Incorporation: Swiftly work cold, cubed butter into the flour blend using fingertips until the mixture transforms into a sandy, crumbly texture reminiscent of fine breadcrumbs.
- Dough Formation: Carefully introduce ice-cold water, gently stirring until the ingredients unite into a cohesive, smooth dough. Shape into a flattened disc, envelop in plastic wrap, and refrigerate for 30-45 minutes to achieve optimal firmness.
- Crust Crafting: Allow dough to rest momentarily at room temperature, then roll out to perfectly fit a 10-inch tart pan. Trim excess edges, line the pan, and reinforce with aluminum foil and pie weights. Bake at 375°F (190°C) for 10 minutes, remove weights and foil, pierce crust with a fork, and continue baking for an additional 20 minutes until golden-brown.
- Custard Creation: Vigorously whisk egg yolks and sugar until achieving a pale yellow hue. Blend in cornstarch, gradually incorporate warm milk, and cook over medium heat, stirring continuously until the mixture develops a luxurious, thick consistency.
- Final Assembly: Allow crust and custard to cool completely. Spread custard evenly across the baked crust, then artfully arrange fresh fruit on top. Optional: Create a luminous glaze by warming apricot jelly with water and delicately brushing over the fruit surface.
Notes
- Chill Dough Strategically: Refrigerate the pastry dough for 30-45 minutes to ensure optimal texture and prevent shrinkage during baking, creating a perfectly crisp and tender crust.
- Master Custard Consistency: Whisk egg yolks and sugar until pale yellow, stirring continuously while cooking to prevent lumps and achieve a silky-smooth custard that sets beautifully.
- Blind Bake with Precision: Use pie weights or dried beans during initial baking to prevent the crust from puffing up, ensuring a crisp, even base for your elegant fruit tart.
- Glaze for Gourmet Finish: Warm apricot jelly creates a professional, glossy sheen that not only enhances the fruit’s appearance but also helps preserve the tart’s fresh look and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 200 mg