Fruit Tart with Fresh Berries

 

Fruit Tart with Fresh Berries

This elegant fruit tart is a delightful dessert that showcases the vibrant colours and sweet flavours of fresh berries. It's perfect for any occasion, from a casual tea party to a special celebration.

Ingredients:

For the Pastry:

• 250g all-purpose flour
• 125g unsalted butter, cold and cubed
• 50g powdered sugar
• 1 large egg yolk
• 1-2 tablespoons ice water

For the Custard:

• 3 large egg yolks
• 50g granulated sugar
• 25g cornstarch
• 250ml whole milk
• 1 vanilla bean, split and seeds scraped
• 1 tablespoon unsalted butter

For the Fruit:

• 250g mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
• Juice of 1/2 lemon
• 1 tablespoon apricot jam, melted

Equipment:

• 9-inch tart pan with removable bottom
• Pastry blender or food processor
• Large bowl
• Whisk
• Saucepan
• Pastry brush

Instructions:

Make the Pastry:

1. In a large bowl, combine the flour, butter, and powdered sugar. Cut the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. Add the egg yolk and ice water, and mix until the dough comes together. If the dough is too dry, add a little more ice water.
3. Divide the dough in half, wrap each half in plastic wrap, and chill for at least 30 minutes.
4. Roll out one half of the dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to the tart pan, pressing it into the bottom and sides. Trim the edges and chill for 30 minutes.
5. Preheat your oven to 180°C (350°F).
6. Prick the bottom of the tart shell with a fork and line it with parchment paper. Fill with pie weights or dried beans.
7. Bake for 15-20 minutes, or until the crust is lightly golden brown. Remove the weights and parchment paper, and bake for an additional 5-10 minutes, or until the crust is fully baked. Let cool completely.

Make the Custard:

1. In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
2. Gradually whisk in the milk and vanilla bean seeds.
3. Cook over medium heat, whisking constantly, until the custard thickens and bubbles. Remove from heat and stir in the butter.
4. Strain the custard through a fine-mesh sieve to remove any lumps. Let cool completely, then cover and chill until ready to use.

Assemble and Bake the Tart:

1. Spread the cooled custard over the bottom of the tart shell.
2. Arrange the berries on top of the custard, slightly overlapping. Brush the berries with the lemon juice and melted apricot jam.
3. Bake the tart for 15-20 minutes, or until the berries are heated through and the custard is set.
4. Let cool completely before serving.

Nutrition Information (Approximate):

• Calories: 350-400 per serving
• Protein: 5-7g per serving
• Carbohydrates: 40-50g per serving
• Fat: 15-20g per serving

Tips:

• For a more intense flavour, use fresh vanilla bean instead of vanilla extract.
• If you don't have a pastry blender, you can use a fork to cut the butter into the flour.
• To prevent the tart crust from shrinking, make sure it is chilled thoroughly before baking.
• If the custard becomes too thick, add a little milk to thin it out.
• For a more elegant presentation, use a piping bag to decorate the edges of the tart with the custard.

Enjoy your delicious homemade fruit tart!