How To Make A Fresh Fruit Tart

A fresh fruit tart can be made any time of year, but if you want to make it extremely fresh and affordable, choose fruits that are in season. Fill a tart crust will vanilla pudding and use cake crumbs to top the pudding. The texture from the cake crumbs will give the fruit some traction so they will stay put once they are placed on top of the pudding filling. As you place the sliced fruit on the tart, create an attractive pattern covering the filling completely. Look for a variety of colors when choosing fruits to create an eye-catching pattern. In this video, Chef Susie provides an online cooking lesson for fresh fruit tart. To learn more about tarts, try Escoffier Online’s baking class. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Fresh Fruit Tart Recipe:

1 pre-baked tart shell**
Vanilla pudding**
1 cup yellow cake crumbs
5 kiwi, peeled and slices
1 pint strawberries cleaned and cut in half
1 small can mandarin oranges
½ pint blueberries

1. Spread the vanilla pudding in the bottom of the crust. Cover the pudding lightly with the cake crumbs.
2. Starting on the outside place the sliced kiwi being sure to overlap. Next place the strawberries flat side down and overlap on top the kiwi then place the mandarin orange on being sure to overlap the oranges and then fill the center with blueberries and serve.
3. For a nice shine warm some apricot jam diluted with water and brush onto the tart.


**Sweet Short Dough – PÂTE Á FONCER – Lining Paste**
Serves 10
1 serve = 2.75 oz

14 oz Flour
7 oz Unsalted butter
3.5 oz Fine sugar
2.75 oz Lemon
1.5 tsp Vanilla extract
1 Egg

Preparation Steps:
1. Zest the lemon
2. Sift the flour and rub it together with the butter until it goes crumbly
3. Add the sugar and lemon zest and work through lightly
4. Add the vanilla extract and egg and work together quickly
5. Wrap in parchment paper or plastic wrap. Rest for 30 minutes before use
6. Bake at 350 degrees for about 15 minutes or until golden brown

Note: Lemon zest is optional. For a softer dough a small amount of water can be added.


**Vanilla Custard**

2 cups of milk
½ teaspoon vanilla
1 oz. corn starch
4 oz. sugar
2 eggs
2 oz. butter

1. Mix ½ cup of milk with the corn starch in a bowl and set aside.
2. Put the remaining milk, butter, sugar and vanilla in a pot and bring to a boil.
3. Pour about ¼ cup of the warm mixture into the bowl with the corn starch and milk to temper it and slowly pour that mixture into the hot mixture on the stove stirring constantly with a wisk until thick and starts to boil. Pour into a bowl , let cool off, cover and refrigerate for about 2 hours.

If you have questions or comments about this video or recipe please leave them below.


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