Few things are as tantalizing as fresh Spring and summer fruits, especially from a local farmer’s market or even picked fresh from your own garden. Make the most of summers bounty with a Mixed Berry Fruit Tart. At just nine inches in diameter and made with pastry dough for a purely decadent taste, the slightly smaller per person portion size feels perfect for hot summer days while the flavors enhance the lush, fresh fruit flavors.
- * For pastry dough, you’ll need your favorite pate brisee pastry dough recipe ingredients, make 1/2 recipe. If you do not have a go-to pate brisee pastry recipe, click here.
- 1/2 cup heavy cream
- 1 teaspoon sugar
- 1/4 cup red currant jelly, seedless raspberry jam or apricot jam
- 4 cups mixed berries
A pre-purchased pastry tart shell can work if it is dense enough and you find a good one, otherwise it diminishes this dessert greatly. An apple pie-type shell won’t work.
For berries, I use what is in season, but blueberries, blackberries, and raspberries make for a colorful, vibrant and pretty tart. None of the flavors of the smaller berries clash, it is fine to mix and match with whatever looks fresh. Strawberries cook at a different rate, stick with the smaller berries for this recipe.
TO MAKE THE TART SHELL
- Roll out dough to 12 inches round, about 1/4-inch thick.
- With a dry pastry brush, sweep off excess flour
- fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges.
- Trim dough flush with pan by using a paring knife.
- Chill tart shell until firm, about 30 minutes.
Preheat oven to 375 degrees.
Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang.
Weight with a pie weight. Bake until edges are just beginning to turn golden, about 40 minutes.
Remove parchment paper continue baking until deep golden all over, 10 to 15 minutes.
Cool tart shell completely on wire rack.
While the shell is cooling, make the pastry cream and other components
TO MAKE THE PASTRY CREAM
Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
Remove vanilla bean from milk. While whisking constantly, slowly pour heated milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into the saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
Makes 1 3/4 cups
HOW TO MAKE THE FRUIT GLAZE
- Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth.
- Set glaze aside to cool slightly.
ASSEMBLING THE TART
- Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula.
- Top with berries; brush berries with glaze.
- Tart is best served the day it is made, refrigerate until served.