FRESH FRUIT TART
One 9 ½- or 10-inch tart
The same formula can also be used for smaller tartlets, but slightly more or less glaze, pastry cream, and fruit may be needed.
Line a 9 ½- or 10-inch two-piece tart pan with:
- ½ recipe Sweet Dough for Tarts, or 1 recipe Pat-in-the-Pan Shortbread Dough
Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:
- 1 large egg yolk, beaten
Return the crust to the oven until golden brown, 5 to 8 minutes. Let cool completely.
Brush over the bottom of the crust:
- 3 tablespoons currant, raspberry, or strawberry jelly, melted
Refrigerate the shell for 10 minutes to set the glaze. Spread evenly in the crust:
- 1 cup Pastry Cream or Frangipane Pastry Cream
Arrange over the cream in a single layer:
- 2 cups whole small berries, sliced hulled strawberries, or thinly sliced fruit, such as apricot, kiwi, or mango
If desired, brush the fruit lightly with:
- (3 tablespoons currant, raspberry, or strawberry jelly, melted)
Or, just before serving, dust the tart very lightly with:
- (Powdered sugar)
If not serving immediately, store in the refrigerator for no longer than 6 hours.