Ina Garten Fruit Tart Recipe
There is nothing quite like a classic French fruit tart. It looks like it came from a fancy bakery. But you can make this Ina Garten Fruit Tart Recipe right at home.
Ingredients
For the Crust:
- 12 tablespoons unsalted butter at room temperature.
- 1/2 cup granulated sugar.
- 1/2 teaspoon pure vanilla extract.
- 1 3/4 cups all-purpose flour.
- 1/8 teaspoon kosher salt.
For the Pastry Cream:
- 1 cup whole milk.
- 3 large egg yolks at room temperature.
- 1/4 cup granulated sugar.
- 2 tablespoons cornstarch.
- 1/4 teaspoon kosher salt.
- 1/2 teaspoon pure vanilla extract.
- 1 tablespoon unsalted butter.
- 1 tablespoon heavy cream.
For the Topping and Glaze:
- Fresh fruit strawberries, blueberries, raspberries, and kiwi.
- 1/2 cup apricot preserves.
- 1 tablespoon water.
Instructions
Cream the Butter and Sugar
- Place the butter and sugar in your mixer bowl. Beat them together until the mixture is light and fluffy. This usually takes about two minutes. Use a medium speed for best results.
Add Flour and Salt
- Turn the mixer to low speed. Slowly add the flour and salt to the butter. Mix until the dough just starts to come together. Do not overmix the dough or it will be tough.
Press Into the Tart Pan
- Dump the dough into your tart pan. Use your hands to press it evenly across the bottom. Make sure it goes up the sides. Prick the bottom with a fork many times.
Bake and Cool the Crust
- Bake the crust at 350°F for 20 to 25 minutes. It should be a light golden brown color. Let it cool completely on a wire rack. Never add filling to a hot crust.
Heat the Milk
- Now, start the pastry cream. Pour the milk into a small saucepan. Heat it over medium heat until it starts to simmer. Do not let it come to a full boil.
Whisk Eggs and Sugar
- In a separate bowl, whisk egg yolks and sugar. Add the cornstarch and salt. Whisk until the mixture is very smooth. It should look pale yellow and slightly thick.
Temper the Eggs
- Slowly pour the hot milk into the egg mixture. Whisk constantly while you pour. This prevents the eggs from scrambling. Then, pour everything back into the saucepan.
Thicken the Custard
- Cook the mixture over medium-low heat. Whisk constantly until it becomes thick like pudding. Remove from heat and stir in vanilla, butter, and cream. Strain if you want it extra smooth.
Chill the Pastry Cream
- Place the cream in a bowl. Put plastic wrap directly on the surface of the cream. This stops a skin from forming. Refrigerate for at least two hours until it is cold.
Fill the Tart
- Once the crust and cream are cold, you can assemble. Spread the pastry cream evenly over the bottom of the crust. Use a spatula to make it smooth and level.
Arrange the Fruit
- This is the fun part! Start from the outside and work inward. Place sliced strawberries in a circle. Add kiwi, then berries. Make a beautiful pattern with the colorful fruit.
Glaze and Serve
- Heat apricot preserves and water in the microwave. Strain the mixture to remove any fruit chunks. Use a brush to paint the glaze over the fruit. Serve your masterpiece immediately.
Notes
- Dry Your Fruit: Wash your berries early. Make sure they are completely dry before putting them on the cream. Wet fruit will make the custard runny.
- Cold Eggs: While the recipe asks for room temperature, cold eggs are easier to separate. Separate them first, then let the yolks sit out.
- Chocolate Twist: Brush a thin layer of melted chocolate on the crust. Let it harden before adding the cream. This prevents the crust from getting soggy.
- Fruit Choices: Use whatever is in season. Peaches, blackberries, or even mango work great. Avoid frozen fruit as it leaks too much juice.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the pastry cream. it adds a bright, fresh flavor to the dessert.