Summer Fruit Tart

June 18, 2011

This fruit tart is as stunning as it is delicious.  This is my mother's favorite dessert.  She loves the contrast between the tart fruit and the sweet pastry cream.  You can use whatever fruits you love- mix different berries or make interchanging rows of peaches and nectarines.  This tart is the perfect summertime dessert to share with friends and family.

Tart crust:

1 ½ cups of flour

⅛ of a teaspoon of salt

½ cup of unsalted butter

¼ of a cup granulated sugar

1 large egg (beaten)

Pastry cream:

1 ¼ cups of milk

1 teaspoon vanilla extract

3 large egg yolks

¼ of a cup granulated sugar

⅛ cup of flour

2 tablespoons of cornstarch

¾ of a tablespoon of Grand Marnier, or water if you prefer

Apricot glaze:

½ cup of apricot jam or perserves (We used raspberry-apricot perserves)

1 tablespoon Grand Marnier, or water if you prefer

Fresh fruit for topping the tart:

3 cups of mixed fruit (We used raspberries, blackberries,& blueberries)

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