The Classic Fruit Tart is a simple yet elegant treat that can utilise whatever fresh fruits are available. This recipe features a sweet tart shell that is glazed with melted apricot preserves in order to seal it, then filled with a rich custard and topped with delectable fresh fruits and glazed again.
The “creme patissiere” can be made in advance, and the tart shell can be bought pre-made. The fruit can be arranged however you like on top of the cream and then sealed with the glaze to stop it drying out. Bahamas Food Services provides a large selection of fresh and canned fruits, so let your imagination flourish with our seasonal offerings.
Pastry Cream Ingredients
- 1 ¼ cups milk
- ½ vanilla bean, split lengthwise or 1 tsp vanilla extract
- 3 large egg yolks
- ¼ cup sugar
- 1/8 cup all-purpose flour
- 4 tbsp tapioca starch (or 2 tbsp cornstarch)
- 2 tsp liqueur such as Grand Marnier, Brandy, or Kirsch
Glaze
- 1/2 cup (125 grams) apricot jam or preserves
- 1 tablespoon Grand Marnier, Brandy or Kirsch
Fruit Topping
2 – 3 cups of mixed fruit, such as kiwifruit, red grapes, canned peaches, canned or fresh pears, blackberries, blueberries, raspberries, cherries, strawberries, plums, bananas, mangoes etc.
Creme Patissiere (Pastry Cream) Directions
- In medium stainless steel bowl, combine sugar and egg yolks with a wooden spoon. Do not let the mixture sit too long or chunks of egg will form.
- In separate bowl, sift flour and tapioca starch (or corn starch) together; add to egg mixture, mixing until it forms a smooth paste.
- Meanwhile, in saucepan combine milk and split vanilla bean (or vanilla extract) on medium heat until boiling. Note: the milk will foam up quickly to the top of pan when done, so watch carefully.
- Remove milk from heat; add slowly to egg mixture, whisking constantly to prevent curdling. If you do get some curdling (clumps of egg) in the mixture, pour through a strainer.
- If using vanilla bean, remove bean, scrape out seeds, and add seeds to egg mixture.
- Pour egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
- Once it boils, continue to whisk constantly for another 30-60 seconds until it becomes very thick and difficult to stir.
- Remove from heat and immediately whisk in the liqueur (if using).
- Pour into a clean bowl and immediately cover with plastic wrap to prevent a crust from forming.
- Cool. If not using right away, refrigerate until needed, for up to 3 days.
- Beat before using to remove any lumps that may have formed.
- Heat the apricot jam or preserves and water in a small saucepan over medium heat until melted into a liquid.
- Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Add the liqueur at this point.
- Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush. Let dry for 20 minutes.
- Spread the pastry cream onto the bottom of the tart shell, filling about ¾ full.
- Decorate with fresh fruit, attempting to cover all of the pastry cream with fruit.
- Use the pastry brush and glaze the fruit.
Tart Assembly
The creme patissiere custard can be made in advance, but this Classic Fruit Tart is best eaten shortly after it is assembled.
REFERENCE
This recipe has not been tested by Bahamas Food Services, but is a combination of tried and tested methods by The Joy of Baking and Sweet Girl Confections.
