Homemade Fruit Tart

Ingredients

For the crust:

  • 2 cups (250 g) all-purpose flour
  • ½ cup (115 g) cold butter, cubed
  • ½ cup (100 g) sugar
  • 1 egg
  • Pinch of salt
  • 1 teaspoon vanilla extract

For the pastry cream:

  • 2 cups (500 ml) milk
  • 3 egg yolks
  • ½ cup (100 g) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter (optional, for shine)

For the topping:

  • Fresh fruits (strawberries, kiwi, peaches, grapes, blueberries, etc.)
  • 2 tablespoons apricot jam or clear gelatin (for glazing)

Instructions

1. Prepare the crust:

  1. In a bowl, mix the flour, sugar, and salt.
  2. Add the cold butter and rub it into the flour with your fingertips (or use a pastry cutter) until the mixture looks like crumbs.
  3. Add the egg and vanilla, then mix until a smooth dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Bake the crust:

  1. Preheat your oven to 350°F (180°C).
  2. Roll out the dough on a floured surface and place it in a tart pan (9-10 inches).
  3. Prick the base with a fork, cover with foil, and fill with pie weights or uncooked rice.
  4. Bake for 15 minutes, remove the weights, then bake another 10 minutes or until golden brown.
  5. Let it cool completely.

3. Make the pastry cream:

  1. In a saucepan, heat the milk with the vanilla until warm.
  2. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
  3. Gradually pour some warm milk into the egg mixture while whisking (to temper the eggs).
  4. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thick and creamy.
  5. Remove from heat, add the butter if desired, and cover with plastic wrap directly touching the surface. Let it cool completely.

4. Assemble the tart:

  1. Spread the cooled pastry cream evenly over the baked crust.
  2. Arrange the fresh fruit slices in a decorative pattern on top.
  3. Brush the fruits with a thin layer of warmed apricot jam or clear gelatin to give them a glossy finish.
  4. Refrigerate for at least 1 hour before serving.

Tip: You can customize this tart with your favorite seasonal fruits. For a more professional finish, try creating a circular pattern with the fruits, starting from the outside toward the center.