Fresh Fruit Tart
A classic fruit tart featuring a baked tart shell filled with custard cream and topped with fresh fruit.
Ingredients
fresh fruit (trimmed, washed, and cut into pieces)
750–1000 g
pastry cream
400 g
baked tart shell (10 inch / 25 cm)
1
apricot glaze (warmed and thinned)
125 g or as needed
Instructions
1
Prepare the fruit
Choose fruit, either single or mixed. Trim and wash; cut large fruit into even slices or pieces. Firm fruits such as apples and pears should first be poached in sugar syrup and drained.
2
Fill the shell
Spread a layer of pastry cream in the baked tart shell, filling about halfway.
3
Arrange the fruit
Carefully arrange the fruit on top of the pastry cream.
4
Brush with glaze
Warm the apricot glaze; if too thick, thin with water or syrup, and brush over the fruit to fully coat.
