​Classic Fruit Tart

Ingredients:

• For the Tart Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 large egg yolk
  • 1-2 tablespoons ice water (as needed)
• For the Pastry Cream:
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
• For the Fruit Topping:
  • Assorted fresh fruits (such as strawberries, blueberries, kiwi, raspberries, mango, or peaches)
  • 1/4 cup apricot or peach jam (for glazing, optional)

Instructions:

1. Prepare the Tart Crust:
   • In a medium bowl, whisk together the flour, powdered sugar, and salt.
   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Stir in the egg yolk. If the dough is too dry, add ice water 1 tablespoon at a time until the dough comes together.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Bake the Tart Crust:
   • Preheat your oven to 375°F (190°C).
   • Roll out the dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
   • Press the dough into the tart pan and trim any excess. Prick the bottom of the crust with a fork to prevent bubbling.
   • 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, or until the crust is golden brown. Let it cool completely.
3. Prepare the Pastry Cream:
   • In a small saucepan, heat the milk over medium heat until it begins to steam (do not boil).
   • In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
   • Gradually whisk in the hot milk to temper the egg mixture.
   • Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to bubble. This should take about 2-3 minutes.
   • Remove from heat and stir in the butter and vanilla extract until smooth.
   • Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.
4. Assemble the Tart:
   • Spread the chilled pastry cream evenly over the cooled tart crust.
   • Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
   • If desired, heat the apricot or peach jam until slightly liquid, then brush it over the fruit for a glossy finish.
5. Serve:
   • Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the tart to set.

Tips:

• Fruit: Use a variety of colorful fruits to make the tart look visually appealing.
• Jam Glaze: The jam glaze adds a beautiful shine and helps preserve the freshness of the fruit.
• Make-Ahead: You can prepare the tart crust and pastry cream a day in advance. Assemble the tart on the day you plan to serve it.

Enjoy your fresh and vibrant fruit tart as a delightful dessert!