Description
A beautiful and classic French pastry, these Parisian Fruit Tarts are made with a buttery cookie crust, rich vanilla pastry cream, and topped with a glossy array of fresh, colorful fruit. Ideal for elegant entertaining or a refined weekend dessert.
Ingredients
For the Pastry Cream:
1 cup milk
1/2 cup heavy whipping cream
1/3 cup sugar
3 tablespoons all-purpose flour
4 egg yolks
2 teaspoons vanilla extract
For the Fruit Topping:
About 5 cups of assorted fruits (blueberries, raspberries, halved strawberries, sliced kiwis, diced pineapple, diced mango)
For the Glaze:
3/4 cup apricot preserves
2 tablespoons water
For the Cookie Dough Tart Crust:
2 sticks unsalted butter, slightly softened
1 cup confectioners’ sugar, sifted
2 teaspoons vanilla extract
1/2 teaspoon lemon extract (optional)
2 large egg yolks
2 1/2 cups unbleached all-purpose flour
Instructions
1. To make the pastry cream, bring the milk, cream, and half the sugar to a simmer in a saucepan.
2. Whisk the remaining sugar and flour together in a bowl, then whisk in the egg yolks.
3. Temper the yolk mixture by whisking in one-third of the hot milk mixture.
4. Return the yolk mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Boil for 30 seconds, remove from heat, then stir in vanilla extract.
6. Transfer to a bowl, press plastic wrap onto the surface, and chill until cold.
7. To make the tart crust, beat butter and sugar until light. Add extracts and yolks one at a time.
8. Add flour gradually and mix to form dough. Knead briefly on a floured surface.
9. Divide into 6 pieces, wrap in plastic, and chill for 2 hours.
10. Roll out dough, line tart pans, trim edges, prick the base, and chill.
11. Bake at 375°F for 15–20 minutes or until golden. Cool completely.
12. Layer the fruit gently in a bowl to avoid bruising.
13. In a saucepan, combine apricot preserves and water. Strain, then boil and reduce to 2/3 volume.
14. Cool glaze slightly, then drizzle over layered fruit and toss gently.
15. Spread chilled pastry cream in tart shells without whisking.
16. Spoon glazed fruit over cream, mounding neatly and bringing it to the edge.
17. Unmold tarts and serve on a platter.
Notes
You can prepare the pastry cream, tart shells, and glaze ahead of time and store them separately. Assemble the tarts close to serving for the best texture and appearance. Store leftovers loosely covered in the fridge for up to 12 hours.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French