Classic Fruit Tart With Custard Filling Recipes

VANILLA CUSTARD FRUIT TART

Steps:

• Gather the ingredients.
• Process the flour and butter in a food processor until coarse crumbs form.
• With the motor running, add the water and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.
• Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
• Gather the ingredients.
• Place the flour and butter into a medium bowl.
• Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
• Add the water and lemon zest. Stir until the dough holds together.
• Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
• Press the prepared tart dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
• Preheat the oven to 425 F. Using a fork, prick the bottom of the tart shell at 1-inch intervals.
• Line the pastry snugly with foil.
• Bake 12 to 15 minutes until crust is set and just beginning to brown.
• Remove the foil and bake until the crust is golden brown, 10 to 12 additional minutes. Set the crust on a wire rack and cool completely.
• Gather the ingredients.
• In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Make sure the whisk reaches the corners of the pan.
• Bring to a gentle boil over medium heat and, whisking constantly, boil for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.
• In a small bowl, whisk the egg yolks.
• Gradually whisk in about 1 cup of the hot milk mixture.
• Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
• Add the butter and vanilla and stir until the butter is melted.
• Strain the custard through a fine sieve set over a medium bowl.
• Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.
• Gather the shell, custard, fruit, and preserve.
• In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes.
• ​ Stir the chilled custard and spread it into the prepared crust.
• Top with the fresh fruit of your choice.
• Brush the fruit with the preserve. Serve the tart right away or refrigerate, covered, for up to 24 hours. Enjoy.

CLASSIC FRUIT TART WITH CUSTARD FILLING

Steps:

• In a mixing bowl, beat the egg yolks with the sugar either with a whisk or an electric mixer until foamy and about double in size. Whisk the cornstarch and salt into the egg/sugar mixture.
• In a saucepan, heat the milk and vanilla until they come to a boil. Slowly pour about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl so you can whisk with one hand.
• Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over medium/low heat, whisking continuously, until the mixture thickens and comes to a boil.
• Pour the hot custard through a fine mesh sieve. Add the cold butter and whisk in. Place a piece of plastic wrap right on top of the custard and refrigerate until completely chilled before using, about 2 hours.
• Preheat the oven to 350 F (177 C). Prepare 9" (23 cm) round or an 14 x 4.5" (35.5 x 11.4 cm) rectangular tart pan with non-stick spray.
• In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly. Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
• Bake on the middle rack at 350 F (177 C) for 30-33 minutes until the crust is completely cooked and let cool completely.
• Wash and slice the fruit you have selected for your tart.
• Combine the jelly or jam in a small saucepan with the water or liqueur. Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.
• No more than 24 hours before serving, assemble the tart. Spread the pastry cream over the tart shell. Arrange the fruit over the top in a pretty pattern. Lightly brush the top of the tart with the fruit glaze. Alternatively, you can toss the fruit in the glaze before arranging it over the tart.
• Store in the refrigerator for up to 3 days. For the best quality, eat the tart within 24 hours.

FRESH FRUIT-CUSTARD TART

Steps:

• Heat oven to 450°F. In medium bowl, stir crust ingredients until soft dough forms. Using lightly floured fingers, press dough firmly and evenly against bottom and sides of ungreased 9-inch square tart pan. Bake 8 to 10 minutes or until set. Cool crust 15 minutes. Reduce oven temperature to 325°F.
• In medium bowl, mix granulated sugar, 2 tablespoons flour and the salt. Stir in whipping cream, liqueur and 3 eggs with whisk until blended. Pour filling into partially baked crust.
• Bake 30 minutes or until custard is set. (Filling will puff when baked but then fall when cooled.) Cool completely in pan on cooling rack, about 3 hours.
• Arrange fruit over custard. In small microwavable bowl, microwave jelly uncovered on High 30 seconds or until melted. Brush over fruit. Store in refrigerator.