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Classic Custard Fruit Tart
This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.
YIELDS
8
TO
10
Ingredients
Pastry
- 1/2 cup (113 g) butter, room temperature
- 1/2 cup (65 g) icing sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups (163 g) all-purpose flour
- 1/4 teaspoon kosher salt
Custard and Fruit
- 2 cups (500 ml) milk
- 1/2 cup (100 g) sugar
- 3 tablespoons (27 g) cornstarch
- 1/8 teaspoon kosher salt
- 3 egg yolks
- 1 egg
- 1 1/2 teaspoons vanilla extract or 1/2 vanilla bean, scraped
- 3 tablespoons (42 g) unsalted butter
- 3 cups thinly sliced stone fruit and/or sliced or whole berries
- 4–5 tablespoons apricot jam
- 1 tablespoon water
Directions
Pastry
- Beat together the butter and icing sugar. Add in the egg yolk and vanilla and beat to combine. Stir in the flour and salt, then turn the dough onto a lightly floured surface and knead a few times to bring it together. Wrap the dough in plastic, squash it into a one-inch thick disk, and transfer it to the fridge to chill for 30 minutes.
Custard and Fruit
- Pour the milk into a medium saucepan and simmer over medium heat. In a large heatproof bowl, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks and egg.
- When the milk comes to a simmer, while whisking the egg and sugar mixture constantly, slowly pour in the hot milk. Transfer the mixture to the pot and place over medium-low heat. Cook, stirring constantly, for three to five minutes or until the mixture thickens. Remove the custard from the heat and whisk in the butter. Strain the custard through a fine mesh sieve into a bowl to remove lumps, and cover the surface directly with plastic wrap. Set aside to cool for 30 minutes until lukewarm.
Assemble and Serve
- Lightly grease a 10-inch round or 14-by 5-inch rectangular removable bottom tart pan with non-stick cooking spray, then place on a sheet pan. Retrieve the dough from the fridge and either roll it out on a floured surface to about 1/8-inch thick or press it into the bottom and up the sides of the pan. Dock the pastry by poking well with a fork and return to the fridge for at least 30 minutes to chill.
- Meanwhile, heat your oven to 350°F.
- After the pastry has chilled, scrunch up a square of parchment paper and lightly press over the pastry. Fill with dried beans or pie weights and bake for 15 minutes. Remove the parchment paper and the beans or weights and continue baking for 10 to 15 minutes or until golden. Set aside to cool to room temperature.
- Uncover the custard, stir it, and pour it into the tart shell. Cover the top of the tart with a fresh piece of plastic wrap and transfer to the fridge to set the custard. When set, arrange the fruit on top. In a small pan over low heat or using a microwave, heat the apricot jam and water. Using a pastry brush, lightly brush or dab the apricot jam mixture over the fruit to give it a lovely shine. Serve immediately or transfer the tart to the fridge for three days. Enjoy!
