Between my Project 365 posting, My First Homemade Fruit Tart, and subsequent post on Facebook (a record 42 comments), a number of friends and family have requested the recipe. Since I made two more popular fruit tarts for a friend’s BBQ, I feel like I’ve enough experience to post my directions. This Fruit Tart is a recipe mash-up from my cousin, Dassia, The Fannie Farmer Cookbook, joy of baking, Martha Stewart, and my own personal touch. It’s a recipe in four parts: tart pastry, pastry cream, glaze (optional), and topping.
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 lb. cold butter (cut in small pieces)
- 1 egg yolk
- 2 tablespoons ice water
- 1 1/2 – 2 tablespoons sugar
- 1 lb. soft and creamy silken tofu
- 1 package of instant vanilla pudding
- 1/2 cup jam or preserves (I used strawberry)
- 1 tablespoon of Frangelico
2-3 cups fresh mixed fruit. In our household these are the most popular: raspberries, blueberries, strawberries, and kiwi. But go crazy–you can use blackberries, bananas, pineapple, melon, mango, etc.
Instructions for Tart Pastry:
Mix the flour and salt in a bowl. Cut the butter until the mixture resembles course meal or tiny peas. Whisk the egg yolk and water together in a separate bowl, then add to the flour mixture and blend until the pastry is smooth and holds together in a ball. Wrap in plastic and refrigerate for about 20 minutes. Meanwhile, preheat the oven to 425 F.
Pull pieces of dough from the ball and press them over the bottom and sides of the pan (I use a springform pan), using the heel of your hand. Pat the dough so it’s thick enough to hold the filling, but not too thick around the bottom edge. Prick the bottom with a fork and bake unfilled for 12 minutes. Don’t remove sides of springform until serving time.
Follow instructions on the instant vanilla pudding package. Substitute milk for silken tofu. Spread cream evenly on the top of the pre-baked tart pastry. You will only need about 4-5 teaspoons of pudding.
Heat the jam or preserves in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a strainer to remove lumps. Add the liqueur at this point and set aside to cool.
To Assemble Tart:
Top with whole and sliced fruit. Brush fruit with glaze. Tart is best served the day it is made.