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Summer Fruit Tart

Summer Fruit Tart
Yields
16 servings

Flaky, sweet crust is filled with raspberry custard and topped with an abundance of fresh fruit in this gorgeous fruit tart.

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ingredients

Crust

10
Tbsp unsalted butter at room temperature
1
cup icing sugar, sifted
3
large egg yolks
1
tsp finely grated lemon zest
1 ¼
cup pastry flour
¼
tsp salt

Filling

cup raspberry purée
3
Tbsp lemon juice
6
large eggs
2
large egg yolks
1
cup sugar
1
cup unsalted butter, cut into pieces
2
tsp lemon zest

Fruit

3
peaches or nectarines
3
apricots
1
Tbsp lemon juice
1
cup strawberries, hulled
1
cup raspberries
1
cup blueberries
1
cup seasonal fruit of your choice
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directions

Step 1

For crust, beat butter until smooth. Add icing sugar and lemon zest and cream together. Stir in egg yolks, one at a time, stirring well after each addition. Sift pastry flour and salt into butter mixture and stir just until dough comes together (turn out onto a board and bring together with your hands, if needed). Shape dough into a disc and chill for at least 1 hour.

Step 2

On a lightly floured surface, roll out pastry to ¼ inch thick. Sprinkle a 9-inch fluted tart pan (with 1 ½ inch sides) with a removable bottom with a little flour and line with pastry. Trim edges and press pastry up, so it stands about ¼ inch higher than the sides of the pan. Dock pastry with a fork and chill 20 minutes.

Step 3

Preheat oven to 350 °F. Bake pastry shell for 18 to 20 minutes, until edges are a light golden brown and center appears dry. Allow to cool.

Step 4

For filling, whisk together 1/3 cup raspberry purée, lemon juice, eggs, yolks, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. Remove from heat and cool to room temperature. Stir in remaining 1/3 cup raspberry purée and pour into cooled pastry shell.

Step 5

For fruit, slice peaches or nectarines and apricots and toss in lemon juice to prevent discolouration. Slice strawberries in half. Arrange fruit on chilled tart up to 2 hours before serving and chill until ready to serve.

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