Monday, March 24, 2014

Fruit Tart

Summer fruit is still months away but those tiny baskets of berries and a few kiwi can go a long way to remind us that summer is on it's way.  

  1. Roll out pastry and fit into a tart pan with a bottom that can be removed.
  2. Place heavy foil firmly against the pastry to keep it from shrinking.
  3. Bake in a 375 F preheated oven for about 15 minutes or until pastry is just beginning to brown.  Carefully remove foil and continue to bake until the pastry is golden brown. 
  4. Cook on wire rack.
Cream Custard Filling
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 1 egg
  • 2 cups milk
  • 1 teaspoon vanilla
  1. Combine cornstarch and sugar in a microwave safe bowl.
  2. Add egg yolks and egg and whisk with a small amount of milk to make a smooth paste.
  3. Add remaining milk and heat in microwave one minute at a time, stirring in between each minute until the mixture is thickened and just beginning to boil.
  4. Add vanilla, place plastic wrap on surface of cream filling and refrigerate.
Assembling the tart
  1. Spread cooled filling evenly over tart shell.
  2. Arrange any fruit of your choice over custard.
  3. Drizzle glaze over fruit and refrigerate until serving.
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 cup white grape or white cranberry juice
  1. Combine sugar and cornstarch, add juice and heat in microwave until thickened.
  2. Add additional juice as necessary to make a pourable glaze.  It will thicken as it cools.


  1. Oh that looks so pretty Lovella!!! Another great recipe.

  2. Oh Lovella, this photo is stunning! I love fruit tarts with a custard filling!

  3. This looks awesome! Thanks so much for the homemade glaze recipe much better than the store-bought packages!