Fresh Fruit Tart
Take advantage of the ripest, most flavorful fruits of the season and showcase them in this attractive and tasty tart. Under the fruit is a cloud of Pastry Cream Filling, which is the same filling used in chocolate éclairs.
INGREDIENTS | SERVES 8
- 1 blind-baked Tart Dough crust
- ¼ cup apricot or strawberry jam
- 1 fresh peach, pitted, not peeled
- 1 kiwi fruit
- 1 cup strawberries
- 4 ounces white chocolate, melted
- 1 recipe Pastry Cream Filling
- ½ cup blackberries
Heat the jam in a saucepan over low heat. Strain the jam and set it aside (keeping it warm). Discard solids that remain in the strainer.
Slice the peach, peel and slice the kiwi fruit, and hull and slice the strawberries.
Paint the bottom of the prebaked pie crust with the melted chocolate; chill a few minutes to harden it.
Spread the pastry cream over the chocolate to the edges of the crust.
Lay the fruit slices in concentric rings on top of the pastry cream, starting on the outside with the strawberries, then the peaches, then the kiwis, and then the blackberries. Brush the fruit with the jam.
Crust Sealers
To seal a blind-baked pie crust before filling it for a quiche or tart, you can brush the inside with egg white while the crust is still hot. This will help prevent sogginess. A layer of chocolate brushed on the bottom of a cooled pie crust will prevent sogginess and enhance the flavor for pies filled with pastry cream or mousse.
