FRENCH FRUIT TART
A vibrant topping of berries and currants contrasts with the vanilla and sour-cream custard filling in this gorgeous French tart. There's a secret ingredient: White chocolate, it's melted and brushed onto the baked crust before the tart is filled with custard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Yield Makes one 9-inch round tart
Number Of Ingredients 16
Steps:
- Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until pea-size lumps remain. Stir together yolks and 2 tablespoons ice-cold water; drizzle over flour mixture, pulsing just until dough holds together when pressed between your fingers. (If still too dry and crumbly, add more water, 1 teaspoon at a time.) Form into a disk and wrap tightly in plastic; chill until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to an approximately 12-inch round. Transfer to a 9-inch round fluted tart pan, gently pressing dough into edges. Run a rolling pin over top of pan to remove excess dough (patch any tears with dough scraps, if necessary). Line dough with parchment and fill with pie weights, dried beans, or uncooked rice.
- Bake until crust is dry, 40 to 45 minutes. Remove weights and parchment; return to oven and bake until golden and crisp, about 15 minutes more. Transfer to a wire rack; let cool completely. Brush bottom and sides evenly with chocolate; refrigerate until set, about 10 minutes.
- Custard: Meanwhile, whisk together sugar, cornstarch, and salt in a saucepan. Add milk and egg yolks; whisk until smooth. Add butter; cook over medium heat, whisking occasionally, until mixture comes to a boil. Continue to cook, whisking, until mixture has the texture of thick pudding, 1 to 2 minutes. Remove from heat; whisk in vanilla. Strain mixture through a fine-mesh sieve into a bowl; cover surface with plastic wrap. Let cool completely. Whisk in sour cream until combined; transfer to crust and refrigerate until custard is set, at least 1 hour or, loosely covered, up to 1 day.
- Topping: In a small saucepan or a microwave, warm apricot jam with 2 teaspoons water just until melted (if jam is chunky, strain through a sieve). Drizzle over berries; gently stir to evenly coat. Spoon mixture over custard; serve.
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Jayden McSweeney
[email protected]I'm going to try making this tart for my next party.
Masood Hussain
[email protected]This tart looks delicious, but I'm not sure if I can find all of the ingredients.
Afousa Lassissi
[email protected]I'm not a big fan of fruit tarts, but this one looks pretty good.
Jimmy Bailey
[email protected]This tart looks like it would be a lot of work to make, but it's probably worth it.
Lovelyn Galapon
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find.
Sarah Manget
[email protected]I've never made a French fruit tart before, but this recipe looks easy enough to follow.
Marfi
[email protected]This tart looks so delicious! I'm going to have to try it soon.
DumbStuff
[email protected]This recipe reminds me of the fruit tarts I used to eat when I was a child. I can't wait to make it!
Ashiraf Kanyike
[email protected]I'm definitely going to try making this tart for my next dinner party.
Destiny Brazil
[email protected]This tart looks like the perfect summer dessert.
Elyab Biruk
[email protected]I'm not much of a baker, but this recipe looks easy enough for me to try.
Sonny
[email protected]This tart is absolutely stunning! I can't wait to try it.
Justin Luna
[email protected]The only thing I would change about this recipe is the amount of sugar in the filling. I found it to be a bit too sweet for my taste.
Md Shokot
[email protected]I made this tart for a party, and it was a huge success! Everyone raved about how delicious it was.
Cory Wilson
[email protected]This tart was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious tart that everyone loved.
Shobowale Monsurat
[email protected]I've made this tart several times now, and it's always a hit! My friends and family love it.
Linenceba MENZI
[email protected]This was my first time making a French fruit tart, and it turned out great! The instructions were easy to follow, and the tart came out looking just like the picture.
mallos BD
[email protected]This French fruit tart was a delightful treat! The crust was flaky and buttery, and the fruit filling was sweet and tangy. I used a variety of fruits, including strawberries, blueberries, and raspberries, and they all tasted delicious together.