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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Shereen Gul
[email protected]This tart was a bit of a disappointment. The crust was soggy and the fruit filling was too runny. I think I would have liked it better if I had baked the tart for a few minutes longer.
Sabrina Arcega
[email protected]This tart was amazing! The crust was flaky and the fruit filling was perfectly tart and sweet. I loved the combination of strawberries, blueberries, and raspberries. I would definitely make this tart again.
Tolol Bener
[email protected]This tart was a bit too sweet for my taste. The crust was also a bit too thick. I think I would have liked it better if the crust had been thinner and the fruit filling had been less sweet.
Ioannis Mountoufaris
[email protected]I'm not a big fan of fruit tarts, but this one was really good. The crust was flaky and the fruit filling was sweet and tart. I especially liked the combination of strawberries and blueberries. I would definitely make this tart again.
Fidelis Frank
[email protected]This tart was delicious! The crust was flaky and the fruit filling was perfectly tart and sweet. I loved the combination of strawberries, blueberries, and raspberries. I would definitely make this tart again.
Nosithembele Mbadamana
[email protected]This tart was okay. The crust was good, but the fruit filling was a bit bland. I think I would have liked it better if I had added some sugar or honey to the filling. I also think it would have been better if I had used a different type of fruit, lik
Shaun Muckelvene
[email protected]This tart was a bit of a disappointment. The crust was soggy and the fruit filling was too tart. I think I would have liked it better if I had used a different type of fruit, like peaches or apricots. I also think it would have been better if I had b
Redoy hossain
[email protected]I've made this tart several times now and it's always a hit. It's the perfect dessert for any occasion. The crust is always flaky and the fruit filling is always delicious. I love that you can use any type of fruit you like, so it's always a differen
Tsekpo Isaac
[email protected]This tart is absolutely stunning! I made it for a party and it was the belle of the ball. The colors of the fruit were so vibrant and the crust was so delicate. It was also incredibly delicious. The fruit filling was perfectly balanced and the crust
Gandapur9 gandapur9
[email protected]I'm not much of a baker, but this tart was surprisingly easy to make. I followed the recipe exactly and it turned out perfectly. The crust was golden brown and the fruit filling was bubbling and delicious. I served it with a dollop of whipped cream a
Nyambura Sally
[email protected]This French fruit tart was a delightful treat! The crust was flaky and buttery, and the fruit filling was a perfect balance of tart and sweet. I especially loved the combination of strawberries, blueberries, and raspberries. I would definitely make t