FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST

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Fresh Fruit Tart With Almond Press-In Crust image

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Tart     Custard     Fruit     Berry     Blueberry     Blackberry     Milk/Cream     Vanilla     Almond     Egg     Butter     Vegetarian     Soy Free     Peanut Free     Kid-Friendly     Pie     Summer

Yield 8 servings

Number Of Ingredients 18

Crust:
2 large egg yolks
1 cup all-purpose flour
½ cup almond flour (such as Bob's Red Mill Super-Fine Natural Almond Flour) or ½ cup all-purpose flour
3 Tbsp. sugar
1 tsp. kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
Custard and assembly:
2 cups whole milk
1 tsp. vanilla paste or 1½ tsp. vanilla extract
4 large egg yolks
⅓ cup sugar
¼ cup cornstarch
¼ tsp. kosher salt
3 Tbsp. unsalted butter, cut into pieces
12 oz. fresh blueberries
6 oz. fresh blackberries, halved if very large
Special Equipment: A (9"-diameter) springform pan or tart pan with removable bottom

Steps:

  • Crust:
  • Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
  • Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
  • Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
  • Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
  • Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
  • Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
  • Custard and assembly:
  • Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
  • Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
  • Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
  • Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
  • Do Ahead: Custard can be made 4 days ahead. Keep chilled.

Timmy
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This tart is amazing! The crust is so flaky and the fruit filling is so fresh and flavorful. I will definitely be making this again.


Asadali md
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I love this tart! It's so easy to make and it's always a crowd-pleaser. The crust is so flaky and the fruit filling is so fresh and delicious.


Kavin Anthony
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This tart is so good! The crust is flaky and the fruit filling is so fresh and flavorful. I will definitely be making this again.


Celia Ann
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I made this tart for my family and they loved it! The crust was so flaky and the fruit filling was so fresh and delicious. I will definitely be making this again.


Bhazuka Gasa
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This tart is amazing! The crust is so flaky and the fruit filling is so fresh and flavorful. I will definitely be making this again.


KM Sudharshan
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I love this tart! It's so easy to make and it's always a crowd-pleaser. The crust is so flaky and the fruit filling is so fresh and delicious.


Uche Angel Juliet Ejibendu Jerry Ezike
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This tart is so good! The crust is flaky and the fruit filling is so fresh and flavorful. I will definitely be making this again.


Mughal Waqas
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I made this tart for my family and they loved it! The crust was so flaky and the fruit filling was so fresh and delicious. I will definitely be making this again.


William Shabalala
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This tart is amazing! The crust is so flaky and the fruit filling is so fresh and flavorful. I will definitely be making this again.


LSD Masekela
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I love this tart! It's so easy to make and it's always a crowd-pleaser. The crust is so flaky and the fruit filling is so fresh and delicious.


Mohammad Quraishi
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This tart was a hit! The crust was flaky and the fruit filling was perfectly sweet and tart. I will definitely be making this again.


Otebele Eguono
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This tart is beautiful and delicious! The almond crust is so easy to make and it pairs perfectly with the fresh fruit filling. I will definitely be making this again.


shareef khan
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I made this tart for a bake sale and it sold out in minutes! Everyone loved it. The crust was so flaky and the fruit filling was so fresh and flavorful. I will definitely be making this again.


Rudzani Nemutamvuni
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This tart is so easy to make and it looks so impressive. I love that I can use whatever fruit I have on hand. It's the perfect dessert for any occasion.


Alson Lama
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I was a bit skeptical about the almond press-in crust, but it turned out amazing! It was so easy to make and it tasted so good. The whole tart was a hit with my family.


Sd Fh
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This recipe is a keeper! The tart was absolutely delicious. The crust was flaky and flavorful, and the fruit filling was perfectly sweet and tart. I will definitely be making this again.


Mirek Dzurman
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I've made this tart several times now, and it's always a crowd-pleaser. The crust is so easy to make, and the filling is always fresh and delicious. I love that I can use whatever fruit is in season.


Abiha Noor
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This tart was a huge hit at my last dinner party! The almond press-in crust was the perfect balance of sweet and nutty, and the fresh fruit filling was bursting with flavor. I used a variety of fruits, including strawberries, blueberries, raspberries