Glazed Fruit Tart
Sweet, buttery tarts filled with smooth pastry cream and adorned with fresh fruit offer a delightful tea-time dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 390 F and lightly grease tart pans.
-
Prepare the pastry cream: Gently warm milk with vanilla. In a separate bowl, whisk 2 tablespoons milk, cornstarch, egg yolks, and caster sugar. Gradually temper the egg mixture with warm milk, then pour back into the saucepan. Cook over medium heat, stirring constantly until thickened (about 6 minutes). Transfer to a plastic-lined tray, cover, and refrigerate.
-
Prepare the shortcrust dough: Cream butter and caster sugar until smooth. Stir in beaten egg. Combine sifted flour with the butter-sugar mixture to form a dough. Divide, wrap, and chill for at least 20 minutes.
-
Line and blind bake the crusts: Roll chilled dough between plastic wrap into circles, then transfer to pans, pressing into edges and trimming excess. Dock the dough with a fork. Blind bake for 12 to 15 minutes using pie weights on parchment paper. Remove from oven, discard weights and paper, then cool.
-
Make the glaze and assemble: Heat apricot jam with water to melt, strain, then heat again for 5 minutes until thicker and cool. Clean and slice fresh fruits. Fill each cooled tart base with chilled pastry cream. Arrange fruits over the cream and lightly brush with apricot glaze.
-
Serve immediately or refrigerate for up to 12 hours.