I woke up this morning with a serious craving for fruit tart, so I made one!
I’ve always loved fruit tarts (tartlets in particular) and thought they were a mission impossible until I found a “can’t go wrong” french tart dough recipe by David Lebovitz. I’ve been using this recipe non stop since I found it and have made the most amazing Lemon Tarts, Caramel Tarts, Chocolate Tarts (all to come I promise), etc.
The best bit about a fruit tart is that you can use pretty much any fruit you like. I decided to go for nectaries, strawberries and a couple of blueberries and raspberries that were nearly on their way out.
The other great thing about this tart is that its a real show stopper. I made it on Sunday for my friends they couldn’t get enough of it. What are you thoughts on tarts?
One 9-inch (23 cm) tart
- 500ml whole milk
- 65g of all-purpose flour
- 100g sugar
- 6 large egg yolks
- 2 tbsp salted or unsalted butter
- 1/2 tsp vanilla extract
- One amazing pre-baked 9-inch (23 cm) french tart shell
- Fruits of your choice
1. In a medium-sized saucepan, heat the milk and sugar. Gradually add the flour mixing constantly to get rid of any lumps.
2. In a small bowl, beat together the egg yolks. Once the milk, sugar and flour mix is warm add a couple of spoonfuls to the egg mixture to bring up the temperature. This helps avoiding your eggs scrambling!
3. Now add the egg mixture to the rest of milk, sugar and flour mix and keep on stirring until the creme starts to thicken. Once the creme is thick enough to stick to the spoon strain it through a mesh strainer to get rid of any unwanted lumps and bumps.
4. To the creme mix in the butter and the vanilla extract and pop it in the fridge for at least an hour.
5. Now, we just need to assemble. Fill the pastry shell with your creme patisserie and decorate with whatever fruit you’ve chosen.
Easy (enough) right? What’s your favourite tart? Do you have a “can’t go wrong” recipe that you can’t part with? I would love to know.