Fruit tart: the authentic recipe

A simple dessert that you can customize to your tastes. Children love it.

di |
homemade fruit tart
Preparation time: 50 minutes
Cooking time: 20 30-minute
Resting time in the refrigerator: 2 hours
difficulty: Media

FRUIT TART RECIPE

Finally the good weather has arrived and it's time to take advantage of the different types of fresh fruit that this period offers us to prepare a delicious fruit tartA real delicacy, a perfect cake to end a meal, especially if you have decided to organize a dinner with friends, ideal for a birthday party. birthday children or simply for a tasty break. The tart with fruit It's a dessert that can be customized to your tastes and is simple to prepare: let's see how to proceed together.

fruit-tart-recipe (3)

ALSO READ: Pear Wedge Tart: A Recipe to Start Your Day Right

Ingredients

(For 4 people)

  • 250 g of shortcrust pastry
  • 150 g of strawberries
  • 1 kiwi
  • 100g of pineapple
  • 3 dl of milk
  • 30 g of untreated lemon zest
  • ½ vanilla pod
  • 3 yolks
  • 75 grams of sugar
  • 45 g of white flour
  • 2 tablespoons apricot jelly

Preparation

To prepare the shortcrust pastry you can choose from these recipes:

To prepare the cream, proceed as follows::

  • Pour 2,5 dl of milk, the lemon zest, and the vanilla pod split lengthwise into a saucepan and bring to a boil over low heat. Remove from the heat, let the milk infuse for about 10 minutes, and then strain it.
  • Beat the egg yolks and sugar in a bowl until light and fluffy. Gradually pour in a third of the strained milk, continuing to whisk, and then add 25 grams of sifted flour. Stir to avoid lumps, then pour the egg mixture into the saucepan with the milk and bring to a boil over low heat, stirring frequently.
  • Cook the cream for about 4 minutes, let it thicken slightly and then add the remaining cold milk. Let it cool and then cover the container with a damp cloth.
  • Preheat the oven to 180˚C (350˚F). Roll out the shortcrust pastry into a 24cm (9.5") cake tin, smoothing the edges. Prick the pastry with a fork, cover with parchment paper, and bake for about 20-30 minutes. Let it cool, and in the meantime, wash the fresh fruit.
  • Slice the fruit, fill the pastry base with the cream, and then arrange the fruit on top. Brush with apricot jam and refrigerate the fruit tart for at least 2 hours before serving.

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