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Tart Recipes with Tips

Serving a fruit tart is an elegant way to present a dessert that family and friends will love. A fruit tart is a gorgeous pastry crust, browned to perfection and filled with rich pastry cream. The cream is topped with seasonal fruit and glazed to give it extra sparkle and shine. Whether a single fruit is used or a combination of fruits, one thing is for certain, it’s difficult to resist the beauty of this dessert.

A fruit tart is best enjoyed the day it is made. However, the best part about making a fruit tart is that the pastry shell can be made a few days in advance so it can be quite a timesaver.

For many bakers, making pastry is one of life’s great pleasures. Whether it’s a tart or pie, there are a few secrets that can help you get a successful shortcrust pastry every time.

As with most baking projects, it’s important to start off well prepared. It makes the entire process much easier and quicker.

For most shortcrust recipes, you will need:

• Large baking bowl
• Rolling pin
• Dinner knife
• Flat spatula
• Plastic wrap or cling film

There is an old saying that cold hands make good pastry. The first golden rule of making shortcrust pastry is to keep the ingredients, the bowl, the surface, and your hands as cool as possible. When the pastry mixture becomes too warm, the end result is a greasy and/or heavy, dull finished pastry crust.

Always put pastry into a preheated, hot oven (425 °F /220 °C/ Gas 7). If the oven is too cool the pastry will melt rather than cook.

No one wants a soggy bottom when their pastry is cooked. To ensure your tart or pie crust is crisp, place a heavy baking sheet in the oven while it is heating up. When you’re ready, place the tart or pie directly on the heated tray.

PrintFruit TartIngredientsFor the Custard:

• 2 ½ cups of Whole Milk
• ¼ cup of All-Purpose Flour
• ¼ cup of Granulated Sugar
• 3 Egg Yolks
• Zest of ½ Lemon
• 1 tsp of Vanilla Paste or 1 Envelope of Vanilla
• Small Pinch of Salt

For the Crust:

• 2 ½ cups of All Purpose Flour
• ¼ cup of Granulated Sugar
• 1 ½ tsp of Lemon Zest
• ¼ tsp of Salt
• 1 Envelope of Vanilla or 1 tsp of Vanilla Extract
• ½ Envelope of Pandegliangeli or 1 ½ tsp of Baking Powder
• 1 cup of Unsalted Butter softened at room temperature
• 2 Eggs
• 1 Shot Glass of ½ Limoncello and ½ Strega optional

Additional Ingredients:

• Fresh Fruit of your choice
• 1 Envelope of Tortagel Gelatin Specifically for this tart Prepared according to package

Instructions

1. To make the custard, add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine.
2. Place your custard over medium heat and cook it stirring the whole time until the custard