One of the many things my husband and I like to do together is bake. The other day we made a fruit tart and I thought I’d share our success with you!
Things You’ll Need For The Dough:
Yields enough dough for two desserts.
- 2 1/4 cups or 270g all-purpose flour, plus more for dusting
- 1/2 cup or 60g sugar
- 1/8 teaspoon salt
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 teaspoon pure vanilla extract
- Mix flour, sugar, and salt until combined then add butter
- Whisk together egg, egg yolk and vanilla. Then add eggs; knead until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
- Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.
Next on to the Custard!
We used vanilla pudding and we made whipped cream. Below I’ll show you how we made the whipped cream, super easy and yummy.
Things You’ll Need for the Whipped Cream:
- Heavy whipping cream
- 1 cup Heavy whipping cream
- 2 tablespoon of sugar
Place cream and sugar in a mixing bowl that has been chilled and mix for 1-2 minutes. Mix until soft peaks have formed. Tip: Don’t whip too much or you will end up will cottage cheese looking whipped cream…ew.
Super easy, right? Keep in mind most recipes say to add vanilla to the mix but we didn’t because the vanilla pudding was sweet, we didn’t want it too sweet.
Now to make the custard simply fold the pudding and whipped cream together
Back to the fruit tart!
Preheat oven to 350
Once dough has chilled, roll the dough flat.
Then place it into the tin and with a fork poke holes on bottom of dough. Place into the oven for 15-20 minutes until golden brown
Look how beautifully golden brown!! YUM! Tip: There was so much extra dough we made cookies!!
Once the dough has cooled put that delicious custard on top of the dough
Now this is where your creativity comes into play. I’m a very particular eater so I just wanted Strawberries and blackberries on my tart but the world is your oyster!
FYI I don’t like the glaze that is normally on top of the tart but if you want to add it I found this recipe via Martha Stewart:
1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly. Then brush on fruit. Easy peasy.
You’ll notice you’ll have left over dough, custard and strawberries so there are a couple of things we ended up doing with our left overs. We made cookies and parfaits.