Fruit Tart With Pastry Cream Filling
A vibrant fruit tart features a rich vanilla pastry cream and a clear apricot glaze over a crisp shell.
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Instructions
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Preheat the oven to 400°F.
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On a floured surface, roll pastry dough to 1/4 inch thickness.
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Cut dough into 4 1/2-inch circles for 4-inch tart tins.
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Press dough into tart tins, ensuring a tight fit, then trim excess.
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Line shells with parchment paper and fill with pie weights.
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Bake for 15 minutes until golden brown.
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Remove weights and paper; cool shells completely before removing from tins.
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While shells cool, heat apricot jam with 1 tablespoon water until liquefied.
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Strain the glaze into a bowl.
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Fill shells halfway with pastry cream.
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Arrange 1/2 cup fruit over pastry cream in each tart.
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Brush tarts with apricot glaze.
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Refrigerate tarts for at least one hour before serving.