tart recipe

A delicious fresh fruit tart with a crisp sweet pastry shell, creamy custard filling and lots of beautiful fruit covered in an apricot glaze.

Fruit Tart

all-purpose flour (450 grams)

tsp salt (3 grams)

tbsp butter (unsalted,

sugar (160 grams,)

tsp vanilla extract (5 milliliters)

whole milk (473 milliliters)

vanilla bean (split lengthwise)

sugar (135 grams)

cornstarch (32 grams)

unsalted butter (14 grams)

apricot jam

water

brandy

fruits

Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it's homogeneous.

Add the egg yolks and mixed until combined.

Add the flour and mix until shaggy, about 45 seconds.

DIVIDE into 2-3 equal pieces and press each into a flat disk. Roll out to a thickness of 3mm, 1/8 inch, in between two sheets of lightly floured parchment paper. Chill for at least an hour.&nbsp;

Peel off the layers of paper and cut your tart bottoms out. Cut a strip for the side. Place the strip for the side in your tart ring. Press the side into the ring and trim the excess.Trim the top so it&#x27;s flush to the ring.

Freeze tarts for at least half an hour. Bake at 320F for about 12-15 minutes or until just golden.  If you&#x27;re using a traditional tart mold you can just cut the rounds out and press into the form.

For the Crust

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.

In a bowl, whisk the egg yolks and sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.

Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream.

For the Cream

Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl. Mix together and strain.

Whip up your chipped pastry cream until it's smooth. Transfer to a piping bag and fill your cooled tart shell.

Place your fruit in the tart. Try and make a fun grouping with lots of colors.

Brush the fruit with the apricot jam mixture. This will help preserve the fruit and give it a beautiful glossy shine.

For the Assembly

You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.

Full Recipe: https://preppykitchen.com/fruit-tart/
Tart Rings: https://amzn.to/2EOWQuJ
Perforated baking mat: https://amzn.to/2HucrS2

This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.

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The BEST Fruit Tart Recipe

The gruyère cheese, sliced over the top of this vegetarian tart recipe, melts to a gorgeous gooey layer. Its slight saltiness pairs wonderfully with sweet and tender leeks

Leek and Gruyère tart

shortcrust pastry

flour

butter

olive oil

onion, finely sliced

leeks,

eggs

double cream

Dijon mustard

Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a dusted surface to the thickness of a pound coin, then use to line a 20cm fluted tart tin. Chill for 10 minutes.

Line the pastry case with baking paper, then fill with baking beans or rice and blind bake for 15 minutes.

Remove the baking paper and beans/rice, then bake the pastry for a further 10 minutes or until golden. Remove the tart tin from the oven and set aside. Turn the oven down to 180°C/fan160°C/gas 4.

In a frying pan, heat the butter and oil, then add the onion and leeks. Cook over a low heat for 10 minutes or until soft and translucent, but not coloured. Set aside to cool.

Meanwhile, in a jug, mix the eggs with the cream, mustard and grated gruyère. Season well, then add the cooled onion and leeks and stir well. Pour the mix into the tart case, top with the sliced gruyère, then bake for 25-30 minutes until golden. Boom! An incredible tart. Serve with a leafy side salad with a mustard dressing.

A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

Gypsy tart

unsalted butter

golden caster sugar

plain flour

can evaporated milk

dark muscovado sugar

lemon

To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together – be careful not to overwork it.

Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.

Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.

Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.

Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

A layer of rhubarb curd (which is almost custard-like) and a layer of lemon curd come together to create a symphony of flavors that will make your mouth water.

Lemon Rhubarb Curd Tart 

lemon curd (1 ⅓ cups)

rhubarb curd (1 ¾ cups)

strawberries

Fresh flowers

Adjust oven rack to middle position and heat oven to 375°.

Spread lemon curd into par baked and cooled tart crust. Set tart pan on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 8–10 minutes, rotating pan halfway through baking.

Transfer tart with baking sheet to wire rack and let cool 10 minutes.

Combine rhubarb curd and ground freeze dried berries, if using.

Lightly spoon rhubarb curd over top of lemon curd and, using an offset spatula, gently spread curd into an even layer, smoothing top. Bake tart until set and center slightly jiggles, 15–18 minutes.

Let tart cool completely, at least 1 hour, before serving.

Store tart in refrigerator for up to 3 days.

Great recipe! Is there a trick to getting the vibrant pink from the rhubarb layer? I added dried strawberries to it as well, but the color was much more disaturated than your photos. I'm wondering if I needed to use the smaller rhubarb stalks so there is more of that color in the mix. I would love to know if there are any other tricks because your photos are so beautiful.

Recipe video above. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. It&#039;s a perfect Autumn dessert that makes the most of ripe pears when they&#039;re in season. Smart and yet rustically casual, this tart is fitting for any occasion!

Pistachio Pear Tart

Sweet Tart Crust ((Note 1))

pears

lemon (,

white sugar

tsp vanilla extract

/ 7 tbsp unsalted butter

caster sugar

pistachios (unsalted, roasted) (, shelled and skinned (blitz until fine powder))

tbsp pistachios (unsalted, roasted) (, finely chopped (for sprinkling))

apricot jam (, mixed

Make and bake Tart Crust, then fully cool before using.

Peel, remove stem, then halve and core (I use melon baller). Keep peeled pears in a separate bowl of water with a squeeze of lemon juice (to stop them going brown).

Place 2L / 2 quarts water, sugar and vanilla in a pot and bring it to a boil. Lower heat so the water is rippling but there are no large bubbles breaking on surface. Beads of tiny bubbles is fine.

Place pears into pot, poach for 20 - 25 minutes until pears are soft all the way through. Check with a knife on the side, not top of pears. (Note 5).

Once cooked, drain on paper towels until fully cool.

Poached pears

Mix butter and sugar with a wooden spoon until smooth.

Add eggs one at a time, whisking each until fully incorporated before adding the next.

Mix in pistachio until fully incorporated.

Pistachio filling:

Preheat oven to 200°C/390°F (180°C fan).

Spread pistachio mixture in tart crust, and smooth the surface.

Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half so it will fit in the centre, and place in middle of tart. Slightly push pears in so that they&#039;re partially submerged (see reference photo / video above).

Bake for 35 minutes. Remove from oven.

While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.

Fully cool, then slice to serve. It&#039;s beautiful just served as-is. Optional extras: a dollop of creme fraiche (pictured in post), whipped cream or ice cream.

Constructing tart:

Turn an alfresco lunch into a lavish occasion with this make ahead beetroot & goat's cheese tart.

Beetroot and goat's cheese tart

beetroot (about 400 grams), trimmed

red onions, thinly sliced

(60 milliliters) balsamic vinegar

tsp thyme leaves,

tbsp caster sugar

goat's cheese

eggs, lightly beaten

milliliters thickened cream

tsp nutmeg

creme fraiche

horseradish

lemon juice

(200 grams) plain flour

unsalted butter, chopped

thyme leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

5348771529001-5603829826001

Looking for a quick vegetarian quiche packed with spring flavours? Our yummy leek and feta tart uses a ready-made shortcrust short-cut. Find more quick vegetarian quiches in our vegetarian tarts recipe collection.

Leek and feta tart

leeks, sliced

feta

whole milk

Preheat the oven to 170°C/fan150°C/gas 3½.

Melt a knob of butter in a frying pan, then add 2 sliced leeks and cook over a medium heat until softened and golden. Season, then arrange the leeks in a 23cm blind-baked tart case (see our video below) and scatter over 100g crumbled feta.

In a jug, mix together 200ml double cream, 100ml whole milk, 2 large free-range eggs and 2 large free-range egg yolks. Season, then pour into the case.

Bake in the oven for 25-30 minutes until set with a slight wobble. Allow to cool for 15 minutes, then serve.

A fresh and delicious meal can be enjoyed any day of the week - be inspired by this easy dinner that is on the table in minutes.

Roasted zucchini, capsicum, eggplant and goat's cheese tart

tbsp extra virgin olive oil

garlic cloves, crushed

green zucchini, trimmed, thinly sliced lengthways

finger eggplants, trimmed, thinly sliced lengthways

red capsicum, halved, seeded,

(25cm) ready-rolled puff pastry

tbsp milk

(60 milliliters) pesto

goat’s cheese, crumbled

This recipe makes 6 - 3 inch tarts, or 1 -10 inch tart.

Coconut Cream Tarts

sugar

salt

6, 3 inch mini tart pans (or 1 large 10 inch tart pan)

milk

cream of coconut

coconut

vanilla bean (split)

cornstarch

whipping cream

In a food processor, process the flour, sugar and salt for about 10 seconds.

Then add the chunks of butter and process until the mixture looks like coarse crumbs.

Add the egg yolk and process again until the egg is thoroughly combined.

If you are making mini tarts (tartlets)

, separate the mixture into 6 &#8211; 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!

If you are making one large tart

, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.

The Crust:

In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer.

In a mixer, beat together the egg yolks, sugar, cornstarch, and salt.

Beat together until thick and pale yellow.

After the milk mixture has sat for the 1 hour, reheat it until it is hot again.

Once the milk mixture is hot, slowly pour it into the mixer, while the mixer is going at medium speed.

Once the cream is mixed thoroughly, transfer it to a saucepan and cook it over medium heat, whisking constantly, until boiling, and the mixture thickens.

You can strain the cream through a sieve to remove the shredded coconut, but I like to leave it in the cream. It&#8217;s delicious!

Let the coconut cream cool completely before adding it to your tarts.

Make sure to stir the cream well before using.

The Coconut Cream:

Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.

Putting the Tarts Together:

One way to avoid a soggy tart crust is to brush melted white chocolate on the bottom of the tarts before filling.  It acts as a barrier between the crust and custard.  Tarts are delicious.    Although it takes a bit of waiting time until you can enjoy them, the elements are all easy to put together.  For. anyone who loves coconut, they will love these!

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

The ultimate makeover: Lemon tart

tbsp icing sugar

extra virgin rapeseed oil

eggs egg

icing sugar

tbsp finely grated lemon zest (about 4 lemons)

lemon juice (from 4-5 lemons)

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.

Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.

Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead

Top 15 tart recipe recipes from across the web

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Top Tags

Fruit Tart

Leek and Gruyère tart

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Pistachio Pear Tart

Beetroot and goat's cheese tart

Leek and feta tart

Roasted zucchini, capsicum, eggplan...

Coconut Cream Tarts

The ultimate makeover: Lemon tart

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Top 15 tart recipe recipes from across the web

The most viewed tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fruit Tart

Leek and Gruyère tart

Gypsy tart

Lemon Rhubarb Curd Tart

Pistachio Pear Tart

Beetroot and goat's cheese tart

Leek and feta tart

Roasted zucchini, capsicum, eggplan...

Coconut Cream Tarts

The ultimate makeover: Lemon tart

Caramelised red onion, prosciutto &...

Cannoli Tart

Caramelised Onion Tart

The Impossible Tart

Tomato Tart With Whipped Feta & Pep...

The most viewed tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine