Description
Delightful Lemon Fruit Tart brings sunshine to dessert tables with its buttery crust and zesty custard. Fresh seasonal berries crown this elegant French-inspired treat, promising a perfect balance of sweet and tangy flavors you’ll savor down to the last delectable bite.
Ingredients
Scale
Tart Shell Ingredients:
- 1 1/4 cups (156 grams) all-purpose flour
- 1/2 cup (113 grams) cold butter, cubed
- 1/4 cup (30 grams) powdered sugar
- 1–2 tablespoons (15–30 milliliters) cold water
Pastry Cream Ingredients:
- 3 egg yolks
- 1 cup (240 milliliters) milk
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
- 1 tablespoon (15 grams) butter
- 1 teaspoon vanilla extract
Topping and Glaze Ingredients:
- Fresh strawberries, sliced
- Fresh kiwis, sliced
- Fresh mangoes, sliced
- Fresh blackberries
- 2 tablespoons (30 grams) apricot jam
- 1 tablespoon (15 milliliters) water
Instructions
- Craft the tart foundation by blending flour and powdered sugar in a mixing bowl. Incorporate cold butter until the mixture transforms into grainy crumbles, then gradually introduce cold water to unite the dough.
- Shape the dough into a compact disk, encase with plastic wrap, and refrigerate for 30 minutes to solidify.
- On a lightly dusted surface, roll the chilled dough to match the tart pan’s dimensions. Gently transfer the dough, pressing firmly into the pan’s edges and base, then trim excess pastry. Pierce the bottom with fork tines.
- Bake the shell at 375°F for approximately 25 minutes until achieving a golden-brown complexion. Allow complete cooling after removing from the oven.
- Warm milk and vanilla extract in a saucepan until subtle simmering occurs, then remove from heat.
- Whisk egg yolks, sugar, and cornstarch in a separate bowl until achieving a smooth, pale consistency.
- Gradually stream hot milk into egg mixture while continuously whisking. Return the blend to the saucepan, cooking over medium heat and stirring constantly until thickening develops.
- Extract from heat, fold in butter until fully melted. Transfer to a bowl, shield surface with plastic wrap to prevent skin formation, and chill thoroughly.
- Evenly distribute chilled pastry cream across the cooled tart shell. Artfully arrange fruit slices atop the cream.
- Optional glazing: Melt apricot jam with water until smooth, then delicately brush over fruit to enhance shine and preservation.
- Refrigerate the assembled tart for one hour minimum before serving, then slice and savor.
Notes
- Achieve a flaky crust by keeping butter extremely cold and handling the dough minimally to prevent gluten development.
- Substitute gluten-free flour blend for a celiac-friendly version, ensuring the same tender texture and delicate crumb.
- Use seasonal fruits like berries, peaches, or kiwi to create vibrant color variations and enhance flavor complexity.
- Prevent soggy bottom by blind baking the tart shell and allowing it to cool completely before adding pastry cream.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg