Fresh Fruit Tart with Vanilla Crème Pâtissière
Inspired by techniques from America's Test Kitchen and Serious Eats.
A crisp sweet pastry case filled with vanilla crème pâtissière and topped with strawberries, kiwi and berries under an apricot glaze.
Always check the labels of the products you use.
Method
- 1
Crème pâtissière. heat the milk with 70 g of the sugar and the salt to a simmer. Whisk the yolks with the remaining sugar and the cornflour until pale, whisk in the hot milk, return to the pan and whisk over medium heat until it thickens and bubbles for 30 s; it should pass 85 °C. Off the heat, whisk in the butter and vanilla, cover the surface and chill 3 h.
- 2
Pastry. beat the yolk with the cream. Pulse the flour, icing sugar and salt, pulse in the butter to coarse crumbs, then add the yolk mix and process until it just clumps. Press into a disc, wrap and chill 1 h.
- 3
Line. roll between 2 sheets of baking paper to a 33 cm round, ease into the tin, trim and freeze 30 min. Heat the oven to 190 °C (170 °C fan).
- 4
Bake the case. line with paper and beans, bake on the tray 25 min, remove the paper and beans and bake 8-10 min more until golden all over. Cool completely. A fully baked, golden case stays crisp under the cream.
- 5
Fill. whisk the cold crème pâtissière smooth and spread it in the case. Arrange the strawberries round the edge, then rings of kiwi, raspberries and blueberries towards the centre. Pat the fruit dry first so juice does not run into the cream.
- 6
Glaze. warm the jam with the water, sieve, and dab gently over the fruit. Chill 30 min before slicing.
Storage
Keep in the fridge and eat within 1 day. The pastry cream keeps for 2 days and the baked case for 1 day in an airtight tin.
Equipment
- food processor
- small bowl
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- medium saucepan
- whisk
- bowl
- pastry brush
- wire rack
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 481 kcal |
| Protein | 7.3 g |
| Carbohydrate | 61.1 g |
| of which sugars | 35.3 g |
| of which free sugars | 26.2 g |
| Fat | 23.9 g |
| of which saturates | 13.8 g |
| Fibre | 3.4 g |
| Salt | 0.33 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
