[shilohautumn]

I just had a (store-bought - Safeway bakery) fresh fruit tart that was absolutely delicious and now I want to try making my own. Does anyone have a good recipe they've tried? This one had sugar crystals on the bottom of a cookie-like crust, the inside was coated with a very thin layer of chocolate, it was filled with what I think was a pastry cream(?), and topped with glazed fresh fruit (strawberries, blueberries, blackberries, raspberries and kiwi).

Thanks in advance!
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[femmebot]

Hi shilohautumn.

I just posted about this on my blog: http://chezkova.blogspot.com/2007/04/tarte-aux-fruits.html

Let me know if you try the Boston Globe Recipe... I may attempt it this weekend in honor of a dinner party!
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FemmeBot
http://chezkova.blogspot.com

[shilohautumn]

Thanks for the recipe. Looks really good! I will have to try it!
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http://www.whatcandy.com

[chokee09]

I love tarts! Hope you share with us your products, shilohautumn.


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Alona
The Honda Civic Si Brochure

[femmebot]

I have made the custard from this recipe twice - once with organic whole milk and once with organic 1% - both came out fantastic!
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FemmeBot
http://chezkova.blogspot.com

[kjgibson]

I've always thought of fruit tart as more a technique than a recipe. It's just 4 components: a crust, pastry cream, fresh fruit and your imagination! You can use your favorite tart crust and pastry cream recipes and top with whatever fruit is at the market that day. I've had tarts made with all kinds of berries (golden and red raspberries make a stunning presentation), apricots, kiwi, plums and even some winter fruits like pears.

I like to use a pate sucree (JoyofBaking.com has a good recipe, http://www.joyofbaking.com/SweetPastryCrust.html) for the crust. Some recipes seal the baked crust with a thin layer of chocolate or caramel, to keep it from becoming soggy from the cream. Then fill with pastry cream, arrange your fuit on top and glaze with melted apricot jam (any jelly/jam works but apricot is commonly used.)

Here's a good pastry cream recipe:

Vanilla Pastry Cream (recipe by Gale Gand)

2 cups whole, 2%, or 1% fat milk
1/2 vanilla bean split lengthwise
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)