Recipe

French fruit tart

Surprise your family and friends with this homemade dessert this weekend. Golden crumbly pastry, creamy vanilla custard and fresh, juicy fruit pieces makes this gorgeous French tart worthy of being served in any patisserie.

Jun 29, 2014 2:00pm
  • 40 mins preparation
  • 30 mins cooking
  • Serves 8
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Ingredients

French fruit tart
  • 1 1/2 cup plain flour, plus 2 tbsp extra
  • 2 tablespoon icing sugar
  • 125 gram cold butter, chopped
  • 3 egg yolks
  • 1/4 cup caster sugar
  • 1 cup milk
  • 1 teaspoon vanilla essence
  • 250 gram strawberries, halved
  • 200 gram blueberries
  • 2 kiwifruit, peeled, halved, sliced
  • 1/3 cup apricot jam, warmed, to glaze

Method

French fruit tart
  • 1
    Sift flour and icing sugar into a large bowl. Rub in butter until mixture resembles crumbs. Add 1/4 cup iced water and mix, using a round-bladed knife, until moistened evenly. Gather dough together into a ball.
  • 2
    Turn out dough onto a sheet of baking paper and roll out until large enough to line a 35 x 11cm (base measurement) fluted tart pan. Line pan with pastry, trim excess. Chill 30 minutes.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Line pastry with baking paper. Cover base with dry beans, rice or pie weights. Bake 15 minutes. Remove weights and paper, bake 15 minutes more or until base is cooked. Set aside to cool.
  • 4
    Meanwhile, make custard: whisk egg yolks and caster sugar in a medium heatproof bowl until light and creamy. Whisk in extra flour. Heat milk, until it just comes to the boil. Whisking constantly, pour into egg mixture. Return mixture to a clean saucepan. Whisk over low heat 4 minutes, or until very thick.
  • 5
    Pour custard into a medium heatproof bowl and stir in vanilla. Set aside to cool, stirring occasionally to release heat and prevent skin forming. Cover surface directly with plastic food wrap to prevent skin forming. Chill 1 1/2 hours, or until cold. Spread custard in tart shell. Arrange fruit over custard. Brush fruit with jam, to glaze.

Notes

To make pastry in a processor, process flour, sugar and butter until only just combined. Don't over-process. Use a fluted tart pan with removable base for this recipe.

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