Bakery Fruit Tart Recipes

CLASSIC FRUIT TART WITH CUSTARD FILLING

Steps:

• In a mixing bowl, beat the egg yolks with the sugar either with a whisk or an electric mixer until foamy and about double in size. Whisk the cornstarch and salt into the egg/sugar mixture.
• In a saucepan, heat the milk and vanilla until they come to a boil. Slowly pour about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl so you can whisk with one hand.
• Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over medium/low heat, whisking continuously, until the mixture thickens and comes to a boil.
• Pour the hot custard through a fine mesh sieve. Add the cold butter and whisk in. Place a piece of plastic wrap right on top of the custard and refrigerate until completely chilled before using, about 2 hours.
• Preheat the oven to 350 F (177 C). Prepare 9" (23 cm) round or an 14 x 4.5" (35.5 x 11.4 cm) rectangular tart pan with non-stick spray.
• In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly. Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
• Bake on the middle rack at 350 F (177 C) for 30-33 minutes until the crust is completely cooked and let cool completely.
• Wash and slice the fruit you have selected for your tart.
• Combine the jelly or jam in a small saucepan with the water or liqueur. Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.
• No more than 24 hours before serving, assemble the tart. Spread the pastry cream over the tart shell. Arrange the fruit over the top in a pretty pattern. Lightly brush the top of the tart with the fruit glaze. Alternatively, you can toss the fruit in the glaze before arranging it over the tart.
• Store in the refrigerator for up to 3 days. For the best quality, eat the tart within 24 hours.

BAKERY FRUIT TART

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
• Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
• Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.

BREAD BAKER'S FRUIT TART

Steps:

• Preheat oven to 450 degrees with rack in center. In a medium bowl, combine apples, lemon juice, and 2 tablespoons sugar. Toss to combine. In a 10-inch cast iron skillet, melt 2 tablespoons butter over medium heat. Add apples, and cook, stirring frequently until softened, 4 to 5 minutes.
• Butter a second 10-inch cast-iron skillet. (Alternatively butter a 10-inch fluted tart pan with a removable bottom, placed on a baking sheet without the bottom.)
• Turn the dough out onto a lightly floured work surface. Flatten it into a 9-inch square. Dot 8 tablespoons butter over the dough. Roll the dough up, pinching the edges to seal. Fold dough in half. Dust work surface with flour. Knead gently to distribute butter evenly. Flatten the dough into a 10-inch round.
• Fit into prepared skillet, pressing and dimpling dough with your fingers. Prick all over with the tip of a knife. Spread apple mixture evenly over the dough, leaving a 1/2-inch border. Dot with remaining 2 tablespoons butter, and sprinkle with remaining 1 to 2 tablespoons sugar, depending on the sweetness of the apples.
• Bake until edges are golden brown, 20 to 25 minutes. Remove from oven and let stand at room temperature for 20 minutes before serving. Serve warm or room temperature. Refrigerate if keeping longer than one day.