Fruit Tart Recipe
If I am asked to choose between dessert categories, fruity desserts always come first for me. As I enjoy creating new flavors using fresh fruits, I also love the flavor that those fruits add to desserts. In this recipe, I used my favorite summer fruits together. But of course, there is no such thing as necessarily using them. You can use only one of them, or you can use any fruit you want mixed (except hard fruits such as apple, quince, pear). What you need to be careful about is that the fruits are not frozen but fresh and they are not very ripe. If you use very ripe fruit, it will both run out of juice and soften the tart dough and spoil the taste of the tart.
I put jam on the fruits to prevent air contact and slow down their deterioration. If you wish, you can also use it by preparing it from the plain jelly sold in the markets. Don't be too generous with the jam or jelly. Just rub it on the fruit, don't mess it up. If you use it too much, it will flow again and reach the tart dough and soften the dough, not to mention that the surrounding of the tart is sticky.
The only thing you need to pay attention to in the tart dough is that the butter is frozen and cut into cubes. It is already a tiring dough that requires a lot of arm strength. If you do not cut the butter into cubes, your job will be much more difficult. Do not expect it to be kneaded like normal dough. Continue to crumble with both hands until the butter and flour are evenly mixed. After it becomes like sand, add ice and knead. You probably won't need all of the ice. After the dough comes together, you can remove the remaining ice.
- 100 gr. butter, frozen, cut into cubes,
- 1 egg yolk,
- 2 cups flour,
- 1/2 cup sugar,
- 2-3 ice cubes.
For Cream Filling;
- 3 cups milk,
- 3 scoopful of flour,
- 1 egg,
- 1/2 cup sugar,
- 50 ml heavy cream,
- 10 g vanilin sugar.
- Any fresh fruits you deserve
- 3 tbsp any fruit jam or jelly.
- For crust in a deep bowl mix butter, egg yolk and sugar together,
- Add flour step by step and using your finger tips, mix everything together without letting the warmth of your hand melt the butter too much,
- Add ice cubes and knead until you get a non-sticky dough (remove the cubes when you get enough water),
- Wrap the dough in plastic wrap and refrigerate for 10 mins.,
- Remove from fridge and roll a 3 mm crust, either for 3 12 cm or 1 26 cm tart mold, greased,
- Set aside in the fridge for 10 mins.,
- Meanwhile for filling mix milk, egg, sugar and flour in a pan together,
- Cook constantly stirring until set,
- Remove from heat, add sugar vanilin and heavy cream, beat,
- Set aside to cool, stir occasionally to prevent drying on top,
- Place parchement papers on crusts and add some legumes to prevent rising,
- Bake in 180 C degrees pre-heated oven until golden (around 30-35 mins.),
- Remove from oven and set aside to cool,
- Pour cream filling into the crusts,
- Garnish with fruits,
- Brush with jam (or jelly).