Ina Garten Fruit Tart Recipe
The Ina Garten Fruit Tart Recipeis a true classic. It brings elegance to any dessert table. Everyone loves a fresh fruit tart.
Equipment
- Tart Pan with Removable Bottom
- Electric mixer
- Large mixing bowl
- Small Saucepan
- Whisk
- Plastic Wrap
- Rolling Pin
- Measuring Cups
- Pastry brush
Ingredients
- unsalted butter 12 tablespoons
- granulated sugar 1/2 cup
- vanilla extract 1/2 teaspoon
- all-purpose flour 1 3/4 cups
- salt 1/8 teaspoon
- whole milk 1 cup
- large egg yolks 3
- cornstarch 1/4 cup
- apricot jelly 1/2 cup
- assorted fresh berries 2 cups
Instructions
- Make the Crust: Mix the butter and sugar until very fluffy. Add flour and salt to form a soft dough.
- Chill the Dough: Wrap the dough in plastic. Put it in the fridge for thirty minutes.
- Bake the Shell: Roll the dough and fit it into the pan. Bake at 350 degrees until it turns golden brown.
- Cool the Shell: Let the crust cool down completely. A hot crust will melt your pastry cream.
- Cook the Cream: Whisk milk, sugar, yolks, and cornstarch over heat. Cook until the mixture becomes thick like pudding.
- Add Vanilla: Stir in the vanilla and a little butter. Let the cream cool in the fridge for hours.
- Fill the Tart: Spread the cold pastry cream into the baked shell. Use a spoon to make it very flat.
- Arrange the Fruit: Place the berries in circles on the cream. Use different colors to make it look beautiful.
- Glaze the Top: Melt the apricot jelly with a little water. Brush it gently over the fruit for a shine.
Notes
➔ Keep your butter cold for a very flaky crust.
➔ Do not overwork the dough or it gets tough.
➔ Use a heavy pot to prevent burning the milk.
➔ Strain the pastry cream to remove any small lumps.
➔ Dry your fruit well before putting it on top.
➔ Let the tart chill before you try to slice.
➔ Always use pure vanilla for the very best taste.
➔ Prick the dough with a fork before you bake.
➔ High-quality fruit makes a huge difference in flavor.
➔ Serve the tart on the day you make it.