Ina Garten’s Fresh Fruit Tart

I really enjoy making fruit tarts, even if they are a labor of love.  When I was growing impatient waiting to give birth to my second child, Maverick, I started baking these fruit tarts to pass the time.  I needed something to take my mind off the fact that he was not in any rush to be born.  I even made one the day he finally was born, a full fourteen days after his due date. My midwives, family and I ate the tart together after the birth, celebrating that he was finally here.  Who knows, maybe before this baby is born I’ll make another- it is a great post-birth treat!

Maverick
 
Me and Mav in 2009… can’t believe I’ll have a new baby in my arms in about a month or so!
 

The recipe I use is slightly adapted from The Barefoot Contessa Cookbook

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Fresh Fruit Tart | Rainbow Delicious

Fresh Fruit Tart

Ina Garten’s Fresh Fruit Tart Adapted from The Barefoot Contessa Cookbook

Ingredients

    Crust
  • 1 1/4 C flour
  • 3 T sugar
  • 1/2 t salt
  • 8 T unsalted butter
  • 3-4 T ice water
  • Custard Filling
  • 3 extra large egg yolks at room temperature
  • 6 T sugar
  • 1 1/2 T cornstarch
  • 1 C milk
  • 1 T unsalted butter
  • 1 T heavy cream 
  • 1/2 t cognac or brandy (or vanilla)
  • Toppings
  • Assorted fruits*
  • 1/2 C Apricot Jelly**

Instructions

    For Crust:
  1. To make crust combine flour, sugar and salt in food processor or bowl.  Cut butter into 1/4 inch pieces and add into food processor or bowl.  If using a food processor pulse about 10 times until butter forms small bits, if using a pastry cutter and bowl then cut dough until small bits form.  Add ice water and continue processing/cutting until the dough comes together.  Shape the dough into a disc shape and cover with plastic wrap. Refrigerate for 30-45 minutes.
  2. Preheat oven to 375 degrees.  Let the dough sit at room temperature for 5 minutes and then roll the dough into a large circle.  Place dough into your 10 inch tart pan  with removable bottom, cutting off excess dough with sharp knife.  Line the dough with foil and fill with rice or dried beans.  Bake the tart crust for 10 minutes and then remove the foil and beans or rice.  Prick the crust with a fork and bake for another 20 minutes.
  3. For Custard Filling & Toppings:
  4. Using electric mixer with paddle attachment or electric hand mixer beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow.  Beat in cornstarch on low speed.
  5. Bring milk to a simmer in saucepan and slowly pour warm milk into the egg mixture, whisking steadily.  Then pour mixture back into saucepan.  Cook over medium heat while stirring constantly with a whisk until mixture is think, about 4 minutes. Bring to a boil, then bring heat to low and cook for 3 more minutes.
  6. Remove from heat.  Mix in butter, vanilla, cream and cognac.
  7. Pour through strainer and into a bowl.  Place plastic wrap directly onto custard and refrigerate until cold.
  8. Put baked tart shell on serving plate. Assemble tart by spreading pastry cream over tart crust.  Place prepared fruit slices casually on top of custard.
  9. If you choose to use an apricot glaze melt jelly with 1 T water in a small saucepan and brush over fruit.
  10. Enjoy!

Notes

*I used strawberries, raspberries, sliced nectarines, blueberries, sliced kiwis and sliced oranges

**I almost always omit this. I think it probably helps to keep the tart fresh, but we always eat all of it the day I make it so...

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Ina Garten’s Fresh Fruit Tart | Rainbow Delicious

 

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Comments

  1. When do you add the cornstarch?

  2. Jessie had a great question! I have read this recipe numerous times can’t find anywhere that it tells you when to add the cornstarch. You replied with its in step 1… It’s nowhere to be found. It’s actually listed as an ingredient under the custard filling so I’m not sure why it’d be in the crust. Needless to say it’s not included in the custard filling directions either. I even searched for it with searchable key terms on my computer. So can you please clarify when exactly the cornstarch is to be added? My guess is it’s a thickening agent for the custard and to be added at some point (which point is unclear) … But if it’s needed in the crust can you revise that as well?

    • Hi Brianna, sorry for any confusion, it is listed as the first step under the Custard section, but technically that is step number 3 in the way the recipe is currently formatted. “Using electric mixer with paddle attachment or electric hand mixer beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow. Beat in cornstarch on low speed.” Best of luck!

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