Easy Fresh Fruit Tart

Published August 1, 2007.

Why this recipe works:

A fresh fruit tart seems like the perfect dessert—until you try to make one from scratch. From baking the crust to making the perfect pastry cream to arranging the berries with precision, fruit tart recipes just aren’t a lot of fun. We wanted a much simpler version of this classic summer… read more

A fresh fruit tart seems like the perfect dessert—until you try to make one from scratch. From baking the crust to making the perfect pastry cream to arranging the berries with precision, fruit tart recipes just aren’t a lot of fun. We wanted a much simpler version of this classic summer recipe. Instead of making our own homemade pastry, we used frozen puff pastry—it proved strong enough to hold the filling, and folding in the edges of the pastry before baking created a barrier to keep the fruit in place. We replaced the homemade pastry cream with softened cream cheese thinned with strawberry jelly—this gave us the silky texture of pastry cream and a sweet berry flavor. And to keep the bottom of our fruit tart’s pastry shell from becoming soggy under the weight of our “pastry cream," we sprinkled sugar over the pastry before baking. This formed a moisture barrier that kept the crust nice and crisp.

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Serves 4 to 6

Turbinado, a coarse raw sugar, works especially well in place of the granulated sugar sprinkled on the pastry. Although we liked a mix of berries, virtually any ripe fruit—alone or in combination—will work here. Smooth jelly (rather than chunky jam or preserves) is a must for this recipe.

Ingredients

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