Mixed Berry Fruit Tart
SERVES 8-10 | LEVEL: INTERMEDIATE
If you love it, share it!
If you’re looking for a showstopper for your next summer gathering, this is it. It’s not difficult to make, but there are a few components to make that come together to form a masterpiece. You won’t believe how stunning this dessert is. It looks like something you bought at a bakery. She is an absolute stunner. The crust and pastry cream are delicious and they set the stage to show off the best of summer’s fruits.
Mixed Berry Fruit Tart
- Total Time: 2 hours
- Yield: Serves 8 to 10
Description
You can get creative with how you lay out the fruit, either in rings working from the outside in, or randomly positioning the berries however you like. This one’s especially Insta-worthy!
Ingredients
- 1 1/4 cups all purpose flour
- 1/4 cup (2 oz.) finely ground almonds, or almond flour
- 1/4 cup sugar
- 1/2 cup (1 stick) very cold butter, cut into pats or cubes
- 1 egg yolk
- 1 tablespoon finely grated orange peel (2 small oranges)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups milk
- 1 tablespoon finely grated orange rind (optional)
- 3/4 cup sugar
- 6 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon lemon juice
- 1 tablespoon butter, to rub on top
- 1/8 cup apricot preserves
- 1 pint strawberries, stems removed, cut in half
- 1/2 pint blueberries
- 1/2 pint of raspberries and/or blackberries
Instructions
Make the pastry crust:
- Prepare a 9” tart pan with a removable bottom by lining the bottom with a parchment round, or greasing the bottom with butter or cooking spray.
- Using a food processor (preferably) or a pastry cutter, combine ground almonds with flour and sugar. Cut in the butter and incorporate. The mixture may be crumbly.
- Beat the egg yolk with the orange rind and extracts. Stir lightly into the flour mixture.
- Gather dough together and form into a ball. With your fingers, press into the bottom and up the sides of the tart pan.
- Chill by freezing for 10 minutes.
- Preheat the oven to 425°.
- Remove tart from freezer. Prick the dough bottom and sides with a fork and bake for 10 – 12 minutes until lightly browned. Cool on a wire rack.
- Once the tart dough goes into the freezer, start the pastry cream.
Make the Pastry Cream:
- Bring the milk, orange peel if using, and sugar to a boil in a medium saucepan, whisking constantly.
- Remove from heat and let stand 5 minutes.
- Meanwhile, beat the eggs until they thicken. Sift in the cornstarch and flour. Beat until thoroughly blended.
- Combine about half of the warm milk mixture with the eggs, beating it in quickly to prevent curdling. Return the mixture to the saucepan and on medium-high heat, bring to a boil, whisking to prevent sticking.
- Pour into a glass bowl and allow to cool a bit. Stir in the vanilla.
- Rub the surface with a pat of butter to keep the custard from forming a skin. Cover with plastic wrap and refrigerate until needed, up to 2 days.
Assembly: Now it’s time to put it all together.
- Spoon the chilled pastry cream into the baked and cooled pastry crust. The pastry cream (nor the crust) need to be completely cooled.
- Smooth the top with an offset spatula, the back of a rubber spatula or the back of a spoon to smooth the surface.
- Wash and dry the strawberries with stems removed and cut them in half. Arrange the strawberry halves around the outer edge of the cream. Next, arrange blackberries, raspberries, and/or blueberries in a concentric circle, or feel free to scatter the fruit randomly – your choice!
- Make the glaze and use a pastry brush to brush or dab on the fruit. Melt apricot preserves in a small saucepan until runny. Recommended but not required: pass the melted apricot preserves through a strainer to hold back any pieces.
Refrigerate for at least 30 minutes, up to 24 hours.
Notes
Recommended tools and equipment: 10 cup food processor, 9-inch round tart pan, parchment rounds, Microplane zester, pastry cutter, sifter, strainer, glass bowl, stand mixer or handheld electric mixer, pastry brush, whisk, rubber spatula, small offset spatula, egg separator, lemon squeezer.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Category: dessert, tart
- Cuisine: American