Fruit Tart Jun 22 Written By Sarah Truesdell PrintClassic Fruit TartYield: 8 servingsAuthor: Sarah TruesdellClassic fruit tart with a sweet pastry shell, vanilla pastry cream and fresh fruit.IngredientsSweet Pastry2 cups (280g) all-purpose flour1/4 cup (30g) almond flour1/2 cup (113 g) unsalted butter3/4 cup (100g) powdered sugar1 eggFilling1 cup heavy cream, cold1 cup pastry cream1 lbs fresh berries or pitted stone fruit1/2 cup apricot jam1-2 tbsp waterInstructionsMake the shellIn a large bowl, sift together the all-purpose flour and almond flour.In the bowl of a stand mixer fitted with the paddle attachment, or the bowl of a food processor, or a large bowl and a wooden spoon, beat the butter together with the powdered sugar until creamy. Add the egg and beat until smooth.Add the flour mixture and mix at low speed until the mixture forms a dough ball. Don't over-mix.Pat the dough into a round disk, no more than 2 inches thick, wrap tightly with plastic and chill in the refrigerator for 20 minutes. Preheat oven to 350F.Remove the bottom of the tart pan and place in the middle of a large piece of parchment paper. Dust with flour. Place dough on the tart pan bottom and cover with another piece of parchment. Roll dough out into a circle about 1/8 of an inch thick between two pieces of parchment paper. Dough should extend beyond the tart pan bottom by about 1 1/2 inches.Carefully remove top piece of parchment. Loosen dough from bottom parchment and carefully lift up crust while still on the tart pan bottom. Lower into tart ring. Ease edges down and press dough into the corners. Trim the top, prick all over with a fork.Cover tart with large piece of parchment and fill with dried beans or pie weights (careful not so spill into the actual pastry). Bake for 20-25 minutes until golden brown. Let cool completely.AssemblePrep fruit by slicing or peeling as necessary.Whip 1 cup of heavy cream JUST until stiff peaks. Do not over whip.Fold 1 cup of pastry cream into whipped cream.Spoon into crust. Should reach just below the top of the tart crust. You may not use all the cream.Arrange fruit on top of tart, covering cream completely.Mix apricot jam with one tablespoon of water to make a thick syrup. Brush over the berries (this will preserve the berries). Serve immediately.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Fruit Tart Jun 22 Written By Sarah Truesdell PrintClassic Fruit TartYield: 8 servingsAuthor: Sarah TruesdellClassic fruit tart with a sweet pastry shell, vanilla pastry cream and fresh fruit.IngredientsSweet Pastry2 cups (280g) all-purpose flour1/4 cup (30g) almond flour1/2 cup (113 g) unsalted butter3/4 cup (100g) powdered sugar1 eggFilling1 cup heavy cream, cold1 cup pastry cream1 lbs fresh berries or pitted stone fruit1/2 cup apricot jam1-2 tbsp waterInstructionsMake the shellIn a large bowl, sift together the all-purpose flour and almond flour.In the bowl of a stand mixer fitted with the paddle attachment, or the bowl of a food processor, or a large bowl and a wooden spoon, beat the butter together with the powdered sugar until creamy. Add the egg and beat until smooth.Add the flour mixture and mix at low speed until the mixture forms a dough ball. Don't over-mix.Pat the dough into a round disk, no more than 2 inches thick, wrap tightly with plastic and chill in the refrigerator for 20 minutes. Preheat oven to 350F.Remove the bottom of the tart pan and place in the middle of a large piece of parchment paper. Dust with flour. Place dough on the tart pan bottom and cover with another piece of parchment. Roll dough out into a circle about 1/8 of an inch thick between two pieces of parchment paper. Dough should extend beyond the tart pan bottom by about 1 1/2 inches.Carefully remove top piece of parchment. Loosen dough from bottom parchment and carefully lift up crust while still on the tart pan bottom. Lower into tart ring. Ease edges down and press dough into the corners. Trim the top, prick all over with a fork.Cover tart with large piece of parchment and fill with dried beans or pie weights (careful not so spill into the actual pastry). Bake for 20-25 minutes until golden brown. Let cool completely.AssemblePrep fruit by slicing or peeling as necessary.Whip 1 cup of heavy cream JUST until stiff peaks. Do not over whip.Fold 1 cup of pastry cream into whipped cream.Spoon into crust. Should reach just below the top of the tart crust. You may not use all the cream.Arrange fruit on top of tart, covering cream completely.Mix apricot jam with one tablespoon of water to make a thick syrup. Brush over the berries (this will preserve the berries). Serve immediately.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
