Foodie Friday: Fresh Fruit Tart

My favorite dessert by far is a fresh fruit tart. Don't get me wrong, there are days when nothing will satisfy quite like a slice of decadent chocolate cake, but I am always drawn to a delicious fresh fruit tart. From the flaky crust to the creamy pasty filling to the sweetness of the fruit, it's truly a dessert that has it all. And it has fruit- must be healthy, right? ;)

I've always been intimidated to make a fruit tart- you have to make pastry cream! As I enter my 6 month of pregnancy (and the pregnancy cravings that come with it), I haven't gotten bit by the nesting bug yet, but all I seem to want to do is bake! I seized the opportunity and went for it. Surprisingly, it was not as difficult as I thought! It takes time, but the end result is well worth it!

Fresh Fruit Tart
adapted from Ina Garten's recipe

Ingredients

Pastry Cream
- 3 large egg yolks
- 6 tbsp sugar
- 1 3/4 tbsp cornstarch
- 1 cup milk
- 1 tbsp butter, melted
- 1 tsp vanilla
- 1 tbsp heavy cream

Crust
- 1 1/4 cups flour (plus extra for rolling the crust)
- 3 tbsp sugar
- 1/2 tsp salt
- 8 tbsp (one stick) cold butter
- 3-4 tbsp ice water

Toppings
I used strawberries, raspberries, and kiwis. I would also throw in blueberries and peaches. Be sure to slice your fruit (except raspberries and blueberries) so they're easier to arrange. You can go for a patterned look like I did or group fruits in a more casual arrangement. 

You'll also need a tart pan (one where the bottom piece can be removed from the ruffly edge piece. Also needed are a piece of foil and dried beans or rice for baking the crust. 


Directions 

Pastry Cream

1. In a mixer w/ a paddle attachment, beat egg yolks and sugar on med-high for about 3 mins or until yolks are a pale yellow. On low, beat in the cornstarch. 
2. In a sauce pan, bring milk to a simmer. Slowly pour the warm milk into the egg mixture, whisking steadily on low.
3. Pour back into the sauce pan and cook over medium heat until mixture is thick. Bring to a boil, then cook on low for another 2-3 minutes.
4. Remove from heat and mix in butter, vanilla, and cream.
5. Pour into a bowl and cover with plastic wrap. Place plastic directly over the pastry cream so it does not form a film when cooling. Place in fridge until cold. It'll thicken up as it cools. 

Beating the eggs & sugar. 

Slowly adding the milk. Pour slowly as to not cook the eggs.

Cooking the pastry cream mix.

It turns more yellow as it thickens.

Crust
1. Combine flour, sugar, and salt in a bowl. Cut cold butter into small chunks and add to flour mix. Using a pastry cutter, cut in butter until well combined (only small pieces should remain). You can also do this in a food processor by pulsing ~10 times. 
2. Add ice water and mix until a dough comes together. Form dough into a disk, cover with plastic wrap, and refrigerate for 30 mins. 
3. Preheat oven to 375 degrees.
4. Removed dough from fridge and let sit for 5 mins. On a well floured surface, roll out dough until it is big enough to fit your tart tin with a little hanging over the edges. Place dough in tin and cut off excess.
5. Line crust with foil and fill with dried beans or rice. Bake for 10 mins. Remove beans and foil, prick crust with a fork, and bake for another 15-20 mins. Allow to cool completely.

I use a pastry cutter for crusts. Keep going until the flour is all incorporated.

Form into a disk, wrap with plastic wrap, and refrigerate for 30 mins. Remove and let sit for 5 mins before rolling.

You'll need a tart tin with a removable base so you can pop the crust out.

Toppings
Prepare your fruit by washing and slicing. 

Assembling the tart! 
Place tart crust on your serving plate (I don't have a plate big enough, so I just placed the crust on the round metal piece directly on the plate). Spread pastry cream over the inside of the crust. Place fruit on top either clustered together or in a pattern. 

All my ingredients ready to be assembled.

Spread the pastry cream on the crust.

Arrange the fruit and take a picture!

Enjoy!