Fruit Tart (Puff Pastry Version)
A fruit tart with a crisp puff pastry shell, filled with smooth custard and topped with fresh fruit.
Ingredients
Puff pastry dough
to taste
Egg wash
to taste
Custard cream (see page 217)
to taste
Fruit (choose as needed)
to taste
Apricot glaze (or other glaze, see page 147)
to taste
Instructions
1
Step 1
Roll the puff pastry dough to 1/8 inch (3 mm) thick.
2
Step 2
Cut out squares or rectangles of the desired size.
3
Step 3
Cut strips about 3/4 inch (2 cm) wide and long enough from the remaining dough to form the borders.
4
Step 4
Brush water or egg wash on the edges of the square dough and place the strips to form a border. Brush egg wash on top of the border.
5
Step 5
Use a fork, knife tip, or docking wheel to dock the inside of the shell (not the border) to prevent puffing.
6
Step 6
Rest in the refrigerator for 30 minutes before baking.
7
Step 7
Bake at 400°F (200°C) until golden brown and crisp. Cool.
8
Step 8
Spread a thin layer of custard cream, arrange the fruit, and brush with apricot glaze. See page 302 for detailed steps.
