Are you looking for a delicious and impressive dessert to serve at your next gathering? Look no further than this easy fruit tart recipe! Made with a buttery crust that is filled with a sweet apricot glaze and topped with fresh fruit, this tart is sure to impress your guests.
Ingredients
- 250g all-purpose flour
- 125g unsalted butter, chilled and cut into small pieces
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 cup apricot preserves, melted and strained
- 2 cups fresh fruit (berries, kiwi, peaches, etc.)
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg yolk and milk and stir until the dough comes together.
- Roll out the dough on a floured surface and transfer to a 9-inch (23cm) tart pan.
- Press the dough into the bottom and sides of the pan. Trim off any excess dough.
- Prick the bottom of the crust with a fork and bake for 10-12 minutes, or until lightly golden brown. Let the crust cool completely before proceeding.
- In a small saucepan, heat the apricot preserves over low heat until melted. Strain the preserves through a fine mesh sieve to remove any solids.
- Pour the apricot glaze into the cooled tart crust and spread evenly.
- Arrange the fresh fruit on top of the glaze in whatever design you prefer.
- Bake the tart for 15-18 minutes, or until the crust is golden brown and the fruit is slightly softened.
- Let the tart cool for a few minutes before slicing and serving. Serve with a dollop of whipped cream, if desired.
Variations
- Vegetarian: This recipe is already vegetarian.
- Vegan: Use vegan butter and replace the egg yolk with a flax egg.
- Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour.
- Different fruit: Use any fresh fruit that you like. Berries, kiwi, peaches, and mango all work well.
- Different glaze: Use a different flavor of preserves or use a different type of glaze altogether, such as a lemon curd or chocolate ganache.
This fruit tart is a perfect dessert for a summer evening or a special occasion. It’s easy to make, yet looks impressive and tastes delicious. Serve it with a cup of coffee or tea for the perfect end to any meal.
FAQ
Can I use any fruit for the fruit tart?
Yes, you can use any fruit you like. We recommend using a variety of colors and textures for the best presentation.
Can I make the tart crust ahead of time?
Yes, you can make the tart crust ahead of time and store it in the fridge for up to 24 hours. Just make sure to wrap it tightly in plastic wrap so it doesn’t dry out.
Can I use a different type of flour for the crust?
Yes, you can use a different type of flour, such as whole wheat flour or almond flour. However, the texture and taste of the crust may be slightly different.
Can I use a pre-made crust instead of making my own?
Yes, you can use a pre-made crust if you prefer. Just make sure to choose one that is the right size for your tart pan.
Can I use frozen fruit for the tart?
Yes, you can use frozen fruit. Just make sure to thaw it completely and drain any excess liquid before using it in the tart.
Do I need to blind bake the crust?
Yes, it’s important to blind bake the crust before adding the filling. This will ensure that the crust is crispy and fully cooked.
Can I use a different type of sweetener instead of sugar?
Yes, you can use a different type of sweetener, such as honey or maple syrup. Just keep in mind that the texture and taste of the filling may be slightly different.
Can I make the filling ahead of time?
Yes, you can make the filling ahead of time and store it in the fridge for up to 24 hours. Just make sure to cover it tightly with plastic wrap so it doesn’t form a skin.
Can I use a different type of milk for the filling?
Yes, you can use a different type of milk, such as almond milk or coconut milk. However, the texture and taste of the filling may be slightly different.
How long will the tart last in the fridge?
The tart will last for up to 3 days in the fridge, but it’s best to serve it within 24 hours for the freshest taste and texture.
