Fresh Fruit Tart

Ingredients

• Hide ingredients for ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough 1 ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough (opens in new tab) ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
  • 2 ¾ cups (345g) all-purpose flour
  • ¼ teaspoon salt
  • 2 sticks (8 oz or 225g) unsalted butter, softened
  • ¾ cup (75g) powdered sugar
  • 1 teaspoon vanilla
  • 1 large egg, beaten

  Sub-recipe steps

  1. Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; ¼ teaspoon salt
  2. Beat in a large bowl or the bowl of a stand mixer until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened
  3. Add and beat until smooth: ¾ cup (75g) powdered sugar
  4. Scrape down the sides of the bowl. Beat in until combined: 1 teaspoon vanilla
  5. Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add: 1 large egg, beaten
  6. Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.
  7. Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.
  8. Preheat the oven to 350°F.
  9. Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.
• 1 large egg yolk, beaten
• 3 tablespoons currant, raspberry, or strawberry jelly, melted
• Hide ingredients for 1 cup Pastry Cream or Frangipane Pastry Cream 1 1 cup Pastry Cream or Frangipane Pastry Cream (opens in new tab) 1 cup Pastry Cream or Frangipane Pastry Cream
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 3 large egg yolks
  • 1 large egg
  • ¼ teaspoon salt
  • 1 ½ cups whole milk
  • (1 vanilla bean, split lengthwise)
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • (1 teaspoon vanilla)

  Sub-recipe steps

  1. Whisk together in a medium heatproof bowl until smooth: ½ cup sugar; 2 tablespoons cornstarch; 3 large egg yolks; 1 large egg; ¼ teaspoon salt
  2. Bring to a simmer in a medium saucepan: 1 ½ cups whole milk; (1 vanilla bean, split lengthwise)
  3. If using, remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. Immediately scrape the custard into a clean bowl and stir in: 2 tablespoons cold unsalted butter, cut into small pieces
  4. If you used a vanilla bean, scrape the seeds from the pod and stir into the pastry cream. If you did not use vanilla bean, stir in, if desired: (1 teaspoon vanilla)
  5. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2 days. When ready to use, transfer the pastry cream to a bowl, or a stand mixer with the paddle attachment, and beat on low speed until smooth and creamy.
• 2 cups whole small berries, sliced hulled strawberries, or thinly sliced fruit, such as apricot, kiwi, or mango
• (3 tablespoons currant, raspberry, or strawberry jelly, melted)
• (Powdered sugar)