Fruit Tart

A crisp buttery tart shell filled with pastry cream and topped with strawberries, kiwi and peach under a glossy glaze. A bakery classic made at home.

Ingredients

• 265 g (about 2 cups) white flour
• 140 g cold butter
• 190 g (1 scant cup) sugar
• 100 g (2) eggs
• 400 g (1⅔ cups) whole milk
• 30 g (3 tbsp) cornstarch
• 150 g (8-10) strawberries
• 100 g (1 large) kiwi
• 100 g (1 small) peach
• 5 g (1 tsp) powdered gelatin
• 100 g (scant ½ cup) water

Instructions

1. 1

   For the pastry, rub the flour, cubed cold butter and 70 g of the sugar together with your fingertips until sandy. Add 1 egg, bring together quickly, wrap in plastic and chill for 30 minutes.

2. 2

   Roll the dough 3-4 mm thick and line a 24 cm tart pan, then prick the base with a fork. Line with parchment and dried beans and bake at 180 °C for 15 minutes; remove the paper and bake 10 more minutes until golden. Let cool.

3. 3

   For the cream, heat the milk in a saucepan. In a bowl, whisk the remaining egg with 100 g of the sugar and the cornstarch.

4. 4

   Gradually whisk half of the hot milk into the egg mixture, pour everything back into the pan and cook over medium heat, stirring constantly, for 4-5 minutes until thick.

5. 5

   Press plastic wrap onto the surface of the cream and let it cool to room temperature, then spread it into the baked tart shell.

6. 6

   Halve the strawberries, thinly slice the kiwi and peach, and arrange the fruit in circles over the cream.

7. 7

   For the glaze, sprinkle the gelatin over the water and let it bloom for 5 minutes. Stir with the remaining 20 g of sugar over low heat until dissolved, without boiling.

8. 8

   Brush the warm glaze over the fruit and chill the tart for at least 1 hour before slicing.

Nutrition

Per serving