Fresh Fruit Tart

Sources:

Ingredients

Topping

QuantityUnitItemSpecification
2eaKiwiMedium, wash, peel, halve, 1/8" slice
10-15eaStrawberryWash, 1/8" slice
1/2 - 3/4CBlueberryWash

Glaze

QuantityUnitItemSpecification
65gNeutral glaze(or apricot jelly)
25gWater

Equipment

QuantityUnitItemSpecification
1eaOven350°F, rack lower 1/3
1eaTart panLarge
1eaRolling pin
1eaBaking sheetHalf size

Procedure

Pâte Sucrée

Pâte Sucrée (Sugar Dough)

  1. Roll out to 1/8" thickness (extend 1” outside tart pan)
  2. Ease dough into pan
  3. Remove excess dough (with rolling pin)
  4. Chill in freezer (~30 minutes)
  5. Dock dough
  6. On baking sheet, blind bake* until no sticking (~15 minutes)
  7. Remove blind bake weights, bake until golden brown (~6 minutes)
  8. Cool

Pastry Cream

Pastry Cream

Whipped Cream

Whipped Cream

  1. Fold into pastry cream

Glaze

  1. In pot: cook glaze, water until glaze consistency

Assemble (wear gloves)

  1. Spread pastry cream over tart shell (~3/4 full)
    1. Assemble fruit
  2. Glaze fruit