Ah, the allure of a perfectly bite-sized dessert—mini fruit tarts! They remind me of those quaint little bakery windows in Paris, where each pastry seems like a jewel. With a buttery crust and vibrant, juicy fruits, these tarts are like tiny celebrations on a plate, perfect for impressing guests or indulging in a moment of sweet solitude. And honestly, who could resist something so charmingly small and delicious?
Steps
- Prepare the Pastry Cream: In a medium saucepan, heat milk over medium heat until tiny bubbles form, stirring constantly to avoid scalding. In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt. Gradually whisk in half of the hot milk, then add the remainder and return the mixture to the saucepan.
- Cook the Pastry Cream: Continue cooking over medium heat, stirring consistently until it thickens, which should take around 5 to 8 minutes. Stir in vanilla and transfer the cream to a bowl, covering it directly with plastic wrap. Chill the pastry cream in the refrigerator for about 2 to 3 hours.
- Make the Tart Crust: In a standing mixer, cream butter and powdered sugar until light and fluffy, roughly 3 minutes. Add the egg, then mix in vanilla and salt. Lower the mixer speed and blend in flour and baking powder until a dough forms. Wrap the dough in plastic and chill for at least 1 hour.
- Prepare for Baking: Preheat your oven to 350°F. On a lightly floured surface, roll the chilled dough to 1/8-inch to 1/4-inch thickness. Carefully place it over a 9-inch tart pan, pressing it into the bottom and sides, then trim any excess.
- Blind-Bake the Crust: Cover the tart dough with parchment or foil and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and continue baking until golden brown, about 10 to 15 minutes more. Let the crust cool completely.
- Assemble the Tart: Once the crust has cooled, fill it with the chilled pastry cream. Arrange a selection of fresh fruits in an attractive pattern on top of the cream.
- Finish with a Glaze: Use a pastry brush to coat the fruit with melted apricot glaze. If the glaze becomes too thick, gently reheat it to achieve the desired consistency.
Ingredients
- Vanilla: ½ vanilla bean, split (or vanilla extract for substitution).
- Assorted Fresh Fruit: Such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi.
- Apricot Jam: Melted, as needed for glazing.
- Egg: 1 whole egg.
- Egg Yolks: 2 large egg yolks.
- Whole Milk: Quantity unspecified, used in pastry cream.
- Salt: Quantity unspecified, used in both pastry cream and tart crust.
- Cornstarch: Quantity unspecified, used in pastry cream.
- Baking Powder: Quantity unspecified, used in tart crust.
- Butter: Quantity unspecified, used in tart crust and pastry cream.
- Flour: Quantity unspecified, used in tart crust.
- Powdered Sugar: Quantity unspecified, used in tart crust.
- Sugar: Quantity unspecified, used in pastry cream.
- Pie Weights: About 2 pounds, or dried beans as a substitute for blind-baking the crust.
Nutritional Values
Calories: 3224kcal | Carbohydrates: 464g | Protein: 56g | Fat: 128g | Saturated Fat: 72g | Cholesterol: 1592mg | Sodium: 2320mg | Potassium: 992mg | Fiber: 8g | Sugar: 304g | Vitamin A: 5120IU | Vitamin C: 8mg | Calcium: 824mg | Iron: 8mg
FAQ
- What fruits are best for making a fruit tart?
- The most visually appealing fruit tarts feature a variety of types, colors, and shapes. You can also theme your tart, such as using tropical fruits like pineapple, kiwi, and mango, or opting for winter citrus like red grapefruit, blood orange, and clementine. It is advisable to avoid fruits that brown quickly after slicing, such as apples and bananas.
- How many servings does a typical fruit tart provide?
- A standard fruit tart typically serves between 6 to 8 adults, but the exact number of servings can vary based on how the tart is sliced.
- Can I make the fruit tart in advance?
- While it’s best to serve the fruit tart on the day it’s assembled, you can prepare some components ahead of time. The tart dough can be refrigerated for up to two weeks or frozen for up to three months. Allow it to thaw in the refrigerator overnight before use. The pastry cream can be prepared up to four days in advance and should be stored in the refrigerator with plastic wrap directly on its surface.
- What is the purpose of using apricot glaze on a fruit tart?
- Applying a warmed apricot glaze over the fruit acts like a shiny top coat. It helps keep the fruit hydrated and enhances its appearance. Alternatively, you can use apple jelly, which works similarly, while strawberry jelly may alter the fruit’s color slightly.
- How should I store leftover fruit tart?
- Leftover fruit tart should be stored covered in the refrigerator, where it can last for up to four days.
Tips
- Use a Variety of Fruits: To create a visually stunning fruit tart, select a diverse range of fruits in different colors and shapes. Consider a themed arrangement like tropical fruits (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, clementine).
- Avoid Browning Fruits: Avoid using fruits that oxidize and turn brown quickly, such as apples and bananas, to ensure your tart remains attractive for longer.
- Make Pastry Cream Ahead: Prepare the pastry cream up to four days in advance and store it covered in the refrigerator. This will save time when assembling the tart.
- Properly Blind-Bake the Crust: Use pie weights or dried beans to keep the tart crust flat while blind-baking. Store cooled beans for future use after baking.
Equipment
- Tart Pan with Removable Bottom – Essential for easily removing the tart once it’s baked.
- Stand Mixer or Electric Mixer – Helpful for preparing the tart dough and pastry cream.
- Rolling Pin – Needed to roll out the tart dough; a French rolling pin with tapered edges is recommended.
- Pie Weights – Used to keep the crust flat during blind baking; alternatively, dried beans can be used.
- Pastry Brush – For applying the apricot glaze over the fruit.
