Fruit Tart Recipe Mash-Up

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.

Ingredients

Completed Fruit Tart

Tart Pastry:

  • 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

Pastry Cream:

  • 1 lb. soft and creamy silken tofu
  • 1 package of instant vanilla pudding

Glaze (optional):

  • 1/2 cup jam or preserves (I used strawberry)
  • 1 tablespoon of Frangelico

Topping:

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:

Wrap in plastic and refrigerate for about 20 minutes.

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.

Press pieces of dough over the bottom and sides of the pan using the heel of your hand.

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.

Spread cream evenly on the top of the pre-baked tart pastry.

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.

Glaze:

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.

Advertisements

About themacdoodle

Communications Manager, Creative Strategist, Community Builder, & Possibility Agent
This entry was posted in Musings and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s