I made mini fruit tarts four years ago. Since it takes a long time to mould each tart with the dough, I wanted to try a regular size one. I used the same recipe to make a big tart but the crust just fell apart. Now I found Paula Deen’s recipe for the tart shell which got a lot of good reviews. I made the tart today and the crust is so tasty, flaky and fresh!
|170g||Unsalted Butter (softened)|
|220g||All Purpose Flour|
|1-3/8 cups||Milk (could be a combination of milk and cream)|
|A tiny pinch||Salt|
|½ tsp||Vanilla extract|
- Combine flour, sugar and butter in a food processor and process until the mixture forms a ball. (Picture A)
- With your fingers, press the dough into an 11-inch or 12-inch tart pan with a removable bottom. Push the crust into the indentations in the sides, pat until the crust is even. (Pictures B and C)
- Freeze the crust for at least 30 minutes.
4. Preheat the oven to 350 F, bake for 20 minutes until it’s lightly browned. Set aside to cool.
- In a food processor, add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 10 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 3 minutes on HIGH, whisking until smooth and microwave for another 2-3 minutes.
- Add butter and vanilla and whisk until smooth. Remove from heat and let it cool.
- Place plastic wrap on top the filling without leaving any gap. This will prevent the filling from forming a hard layer on top. Once it’s cool, put it in the fridge. (see picture below)
Wash all fruits, I like apples, strawberries, blueberries, grapes and kiwis. To keep sliced apples from turning brown, you can soak them in salt water. Fill a bowl of water and add 1/4 teaspoon of salt.
- Whisk filling before applying to the crust, especially when you make it ahead of time and keep it in the fridge. (Picture 1)
- Spread filling over the cooled crust. (Picture 2)
- For the first layer, place apple slices. (Picture 3)
- For the next circle, place strawberry slices. (Picture 4)
- For the next circle, use green grapes. (Picture 5)
- Add another circle of red grapes. Filling in any spaces with blueberries and put a couple of kiwi slices in the center. (Picture 6)
For the glaze:
1/2 cup Apple Jelly
1 Tbsp water
- In a small bowl, combine apple jelly and water.
- Heat in the microwave for 15-20 seconds until the apple jelly liquefies.
- Let it cool for a few minutes.
- With a pastry brush, apply apple jelly to preserve the fruits.