How To Make a Fruit Tart with Claire Saffitz | Dessert Person Recipe
What happens when you run out of recipes from the book? This fruit tart recipe by Claire Saffitz is not from the book, but it's definitely worth trying. In this Dessert Person recipe, Claire takes her base recipes from Dessert Person and uses them to create a beautiful summer fruit tart. This method can be used for any kind of fruit, making it a versatile recipe all year long. Unlike bakery versions, the homemade fruit tart is much better, with fresh fruit on top of a layer of custard set inside a crispy tart shell. The bakery versions often have gloppy glaze and sit too long, making the homemade one a better option. Plus, you can customize it with your favorite fruits. To make this fruit tart, you'll need a tart pan, unsalted butter, egg yolks, heavy cream, granulated sugar, kosher salt, cornstarch, and a vanilla bean. Follow Claire's step-by-step instructions on pressing the sweet tart dough into the tart pan, baking it to a golden brown, and making the creamy pastry cream. Once the tart shell is ready, fill it with the pastry cream and top it with your favorite fruits. Whether you're a fan of strawberries, kiwis, or berries, this fruit tart is sure to impress. The combination of fresh fruit and creamy custard in a flaky crust creates a delightful dessert that everyone will enjoy. So, why not give this homemade fruit tart a try? It's a fun and easy recipe that will satisfy your sweet tooth all year long.
Ingredients:
- Tart pan
- Unsalted butter
- 5 egg yolks
- 2 cups heavy cream
- 1/2 cup granulated sugar
- Kosher salt
- 1/4 cup cornstarch
- 1 vanilla bean
- Assorted fruits
Cooking steps:
- Prepare the tart shell by pressing the sweet tart dough into the tart pan.
- Bake the tart shell at 350 degrees Fahrenheit for 20 minutes or until golden brown.
- Make the pastry cream by infusing milk with a vanilla bean and heating it on the stove.
- In a bowl, whisk together granulated sugar, cornstarch, and egg yolks until light and pale.
- Slowly temper the hot milk mixture into the egg yolks, whisking constantly.
- Pour the mixture back into the saucepan and cook until thickened, whisking constantly.
- Remove from heat and whisk in cold butter until melted and combined.
- Patch any cracks in the tart shell with reserved tart dough.
- Once the tart shell has cooled, fill it with the pastry cream.
- Top the tart with assorted fruits of your choice.
- Serve and enjoy!
