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 Fresh Fruit Tart | Status Approved | | Name |  Fresh Fruit Tart | | Category | Desserts, Fruits, Cakes & Pastries | | Serves/Yields | 6-8 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 40-60 minutes | | Cook Time | 45 minutes | | Introduction | | Cool and refreshing, this dessert showcases summers beautiful fruits. Your guests will be impressed!
The leftover pastry cream is great served plain, kids love it! | | Ingredients | | Tart Dough:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
8 tablespoons cold unsalted butter , cut into pieces
2 tablespoons cold vegetable shortening
2 to 4 tablespoons cold water, as needed
For assembly:1/2 recipe vanilla pastry cream (about 2 cups)
1/2 cup apricot jam, melted and cooled slightly
| | Directions | | Step: 1 | For the crust:
Into a large bowl, sift together the flour and salt. Add the sugar, butter, and shortening, and mix until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water, and work into a smooth dough, adding more water as needed. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 425 degrees F. On a lightly floured surface, roll the dough out 1/8-inch thick to fit an 11-inch tart pan with a removable bottom. Line with parchment paper, fill with pie weights or beans, and bake for 12 minutes. Remove from the oven and remove the paper and weights. Bake until just golden, 8 to 10 minutes. Remove from the oven and cool on a wire rack before assembling the tart. Yield: 1 (11-inch) tart crust
Fruit: Strawberries, blueberries, grapes, peaches, mango, fresh pineapple. You can use one fruit only but a combination is so pretty.Peeled if needed and sliced.
Spread pastry cream over the bottom of the cooled tart crust. Arrange fruits over the pastry cream.With a pastry brush, dap the melted apricot jam lightly over the fruit to act as a glaze and to prevent browning. Refrigerate completed tart at least 1 hour before serving.
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Time submitted: Tuesday, June 21. 2005 at 07:08:22 Contributed By: Kate
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