With the freshest and yummiest berries available in the grocery stores, the first thing hat comes to my mind is fresh fruit tart. This dessert celebrates the sweetness of the vanilla pastry cream along with the tanginess from the berries.
I’ve tried a lot of fruit tarts from different bakeries. What disappointed me is the strong (not great) flavor of the frozen fruits which lingered on my palate, giving me a rather uncanny feeling. It was then I decided to make a fresh fruit tart at home to enjoy the beautiful flavors it has. You can throw some fresh fruits into the tart and serve it to your friends and family. Easy work and immense pleasure from this sweet delight! A must try recipe during the winters.
INGREDIENTS: (For 6 – 8 people)
For Tart/Pastry Crust:
- 200 gms all purpose flour
- 113 gms room temperature unsalted butter
- 55 gms granulated white sugar
- 1 egg
- 1/8 tsp salt (if you are using salted butter then avoid salt)
For Pastry Cream:
- Please follow the recipe given on the blog. The link is: https://plateandpalateblog.wordpress.com/2015/11/23/vanilla-pastry-cream-creme-patisserie/
- 1/3 cup raspberry jam or preserve (preferably without seeds)
- 2 tbsp water
- 2 – 3 cups of fresh berries like blackberry, blueberry, raspberry and strawberry (you may decide the proportions on what you like more).
- Take butter in an an electric beater/mixer and beat until its soft. Then add sugar and beat until its light and fluffy.
- Lightly beat the egg in a bowl using a fork. Add this beaten egg to the butter-sugar mixture. Beat it until its incorporated.
- Add flour and salt to the above mixture and mix it/fold it until its forms a ball.
- Form a disc of the mixture, cling film it and refrigerate it for 30 minutes atleast. (You can freeze it for 20 minutes, or until firm.)
- Butter the tart pan and then dust it with flour. Pat the tart mixture on to the tray (bottom and the sides). Prick it with the fork to prevent it from rising. Cover with plastic and place it in the freezer for 10 – 15 minutes.
- Preheat the oven to 210 C for atleast 15 minutes. Bake the tart for 10 minutes at 210 C and then reduce the temperature to 180 C and bake for 15 – 20 minutes, until the curst is lightly brown.
- Take it out of the oven and cool it completely before filling.
- In the meanwhile, take the raspberry jam/preserve in a saucepan along with water and heat it. Once heated, turn off the gas and pass the mixture through a strainer to remove any seeds or lumps.
- Take the tart shell and brush it with a thin layer of raspberry glaze to avoid the shell from getting soggy. Allow it to dry for 10 – 15 minutes.
- Then put the vanilla pastry creme (cremé patisserie) on the tart shell. Put the assorted berries on top of the vanilla pastry cream. You can arrange it randomly or in any particular design you like.
- Apply the raspberry glaze on top of the berries to give it a shiny look.
- Serve it immediately or refrigerate it and then bring to room temperature before serving it.
- You can create small tarts and make individual tart for your guests.
Enjoy the season of berries!