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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
2118_recipe_tart_media_s.jpg
Ingredients
Ingredient Checklist
1/2 recipe Pate Sucree for Plum Tart
All-purpose flour, for work surface
1/2 cup heavy cream
1 teaspoon sugar
Pastry Cream for Fruit Tarts
1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
4 cups mixed berries, preferably blueberries, blackberries, and raspberries
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
2118_recipe_tart_media_s.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
Recipe Summary
Yield: Makes one 9-inch tart
Yield: Makes one 9-inch tart
Makes one 9-inch tart
2118_recipe_tart_media_s.jpg
2118_recipe_tart_media_s.jpg
Ingredients
Ingredients
- 1/2 recipe Pate Sucree for Plum Tart
- All-purpose flour, for work surface
- 1/2 cup heavy cream
- 1 teaspoon sugar
- Pastry Cream for Fruit Tarts
- 1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam
- 4 cups mixed berries, preferably blueberries, blackberries, and raspberries
Directions
On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.
Reviews (4)
Add Rating & Review
189 Ratings
5 star values:
40
4 star values:
38
3 star values:
64
2 star values:
40
1 star values:
7
Reviews (4)
Add Rating & Review
189 Ratings
5 star values:
40
4 star values:
38
3 star values:
64
2 star values:
40
1 star values:
7
Add Rating & Review
189 Ratings
5 star values:
40
4 star values:
38
3 star values:
64
2 star values:
40
1 star values:
7
189 Ratings
5 star values:
40
4 star values:
38
3 star values:
64
2 star values:
40
1 star values:
7
189 Ratings
5 star values:
40
4 star values:
38
3 star values:
64
2 star values:
40
1 star values:
7
- 5 star values:
- 40
- 4 star values:
- 38
- 3 star values:
- 64
- 2 star values:
- 40
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
12/30/2007
I've never made a tart from scratch. I made this tart twice this holiday, and both times came out beautiful. I did bake the crust for 35-38 min and 10 min after taking out parchment paper, and it was perfect. One question, although the pastry cream is delicious, is it supposed to be that runny almost like soft whipped cream? If I don't mix the heavy cream, would it have little more consistency?
Martha Stewart Member
Rating: Unrated
12/13/2007
This is the best berry tart I have made. I followed the directions completly and it come out perfect. I made it seven times since July. Everyone loves it. Thanks for the great recipes.
Martha Stewart Member
Rating: Unrated
11/21/2007
No way this shell takes 40 plus l5 mins. Mine became too dark much sooner than that. ?????????
Martha Stewart Member
Rating: Unrated
12/30/2007
I've never made a tart from scratch. I made this tart twice this holiday, and both times came out beautiful. I did bake the crust for 35-38 min and 10 min after taking out parchment paper, and it was perfect. One question, although the pastry cream is delicious, is it supposed to be that runny almost like soft whipped cream? If I don't mix the heavy cream, would it have little more consistency?
Rating: Unrated
Rating: Unrated
12/13/2007
This is the best berry tart I have made. I followed the directions completly and it come out perfect. I made it seven times since July. Everyone loves it. Thanks for the great recipes.
Rating: Unrated
11/21/2007
No way this shell takes 40 plus l5 mins. Mine became too dark much sooner than that. ?????????
All Reviews for Fruit Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fruit Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
