Tartes aux Fruits

Master the components—sweet pastry, pastry cream, and fruit arrangement—for endless variations.

Classic Fruit Tart

Yield: One 23cm tart (8 servings) Prep time: 45 minutes Chill time: 2 hours

#### Ingredients

Pâte Sucrée: - 200g all-purpose flour - 50g powdered sugar - Pinch of salt - 100g cold butter, cubed - 1 egg - 1 tsp vanilla extract

Pastry Cream (see basic recipe)

Topping: - Assorted fresh fruits - 100g apricot jam - 2 tbsp water

#### Instructions

1. Make pastry: Pulse flour, sugar, and salt in food processor. Add butter, pulse until coarse crumbs. Add egg and vanilla, pulse until dough comes together. Flatten into disk, wrap, chill 1 hour.

2. Roll and blind bake: Roll between parchment to 3mm thick. Transfer to tart pan. Trim edges, prick bottom. Freeze 20 minutes. Line with parchment and weights, bake at 180°C (350°F) for 15 minutes. Remove weights, bake 10 minutes more until golden. Cool completely.

3. Fill: Spread pastry cream evenly in shell.

4. Arrange fruit: Starting from outside, arrange fruit in concentric circles or patterns.

5. Glaze: Warm jam with water, strain. Brush over fruit for shine.

Design Tips: - Use fruits of similar heights for even appearance - Consider color harmony - Cut larger fruits (kiwi, strawberries) for better fit - Work quickly to prevent cream from softening

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