Okay, here’s a simple recipe for a tasty dessert filled with fruit. You can personalize it by adding your fruits and presenting it artistically!

Ingredients for Fruit Tart:

For the Tart Shell:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, chilled and diced

1/4 cup granulated sugar

1/4 teaspoon salt

1 large egg yolk

2 tablespoons ice water

For the Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Fruit Topping:

Assorted fresh fruits (berries, Apple slices, Kiwi, Peach, etc.)

Apricot or fruit preserves for glaze

Instructions for Fruit Tart:

1. Tart Shell:

Pulse the salt, sugar, and Flour in a food processor.

Pulse in the cold butter until the mixture looks like coarse crumbs.

Beat the egg yolk with the ice water in a small bowl.

When the dough comes together, add the egg mixture to the flour mixture and pulse.

Place the dough onto a surface dusted with flour and form it into a disc. Refrigerate it for at least an hour after wrapping it in plastic wrap.

Turn the oven on to 190°C or 375°F.

Using a floured surface, roll out the chilled dough and place it into the tart pan. Prick the bottom with a fork.

Pie weights or dried beans can be used to fill the parchment paper-lined crust.

After 15 minutes of baking, take out the parchment and weights, and continue baking for a further 10 to 15 minutes, or until the cake is golden brown.

Let the crust of the tart cool fully.

2. Pastry Cream:

Heat the milk in a saucepan until it almost simmers.

Beat together sugar, cornflour, and salt in a separate basin. Whisk the egg yolks until they are smooth.

While continuously whisking, slowly pour the heated milk into the egg mixture.

Place the mixture back into the saucepan and whisk continuously over medium heat until it thickens.

Take off the heat and mix in the vanilla extract and butter.

Pour the pastry cream through a fine-mesh strainer into a bowl, place plastic wrap directly on top, and chill until the cream is firm.

3. Assembling the Tart:

Spread the pastry cream evenly throughout the tart shell after it has cooled along with the tart shell.

Top the pastry cream with an arrangement of your preferred fresh fruits.

Melt the apricot or fruit preserves in a small saucepan over low heat. To get rid of any solids, strain.

To give the fruit a glossy coating, drizzle the melted preserves over its surface.

Before serving, let the fruit tart cool in the fridge for at least one hour.

Enjoy your delicious homemade fruit tart!

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