Fruit Tart With Shortbread Crust

    Fruit-Tart-cwm

    Fruit Tart is the easiest “fancy” dessert that you can make. I mean it looks so pretty, fancy and complicated as well but in reality it’s an easy dessert to put together. The best part is that you make make the crust and filling a day before and just put everything together on the day you want to serve it. Easy right?

    I opted for an easy crust recipe , the shortbread crust where you just cream the butter and sugar, add the flour and bake the crust. I love the buttery flavor of shortbread cookies and if you are like me, you will love this crust. It’s really simple to make and tastes great.

    Fruit-Tart-3-notitle-cwm

    Some important points to keep in mind while making this recipe.

    1. The filling for the crust should be really really thick, like I mean really thick. I made a thick custard but even that wasn’t good enough. The custard kind of melted after being out of the fridge for 30 minutes or so. That shouldn’t happen else you will not be able to get nice clean pieces out of this tart.

    2. The best time to assemble the tart is just few minutes before serving it. You can have the crust, filling and fruits ready and assemble everything an hour before serving it. Refrigerate for an hour, take it out 10 minutes before serving. Cut into pieces and serve.

    3. You can use a number of fillings here : custard, pastry filling, lemon curd, cream cheese etc etc.

    Fruit-Tart-4-notitle-cwm

    The next time I make tart, I will bake the crust with the filling so that it sets in well. Filling it with custard (without baking) is a quick way to make a great dessert but like I mentioned before make sure the custard in really thick. You can fill it with any flavor of custard you like.

    This recipe makes 2 X 9 inch tarts.

    Yield: 2 X 9 inch fruit tarts

    Ingredients

    For the crust

    All purpose flour: 1.5 cups + 1/4 cup

    Vanilla: 3/4 tsp

    Butter: 1.5 sticks [unsalted, at room temperature]

    Sugar: 1/2 cup

    Salt: a pinch

     

    For the fruit tart

    Custard, thick: 2.5 cups, prepared

    Sliced fruits: strawberries, raspberries, blueberries, kiwi etc.

     

    Method

    1. Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.

    2. Once the butter and sugar come together, add in the vanilla and mix. Now slowly add the flour in parts and also the salt.

    3. Mix till the dough comes together. You will know the dough is done when most of it sticks to the paddle.

    – Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.

    Fruit-Tart-Recipe-1-notitle-cwm4. Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.

    5. Use a spatula on back of a spoon to smooth the dough.

    6. Prick the crust all over using a fork. This is to ensure that the dough doesn’t rise during baking.

    Fruit-Tart-Recipe-2-notitle-cwm

    – Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.

    – Preheat the oven to 375 degrees F.

    7. Bake the crust for 15-20 minutes, keep an eye on the oven while it’s baking. You want to crust to get golden brown.

    8. Let the crust cool completely and then fill it with custard/pastry filling of your choice. Please note the filling should be really thick.

    9. Decorate the tart with fresh fruits. I used strawberries, blueberries, kiwi and raspberries.

    Fruit-Tart-Recipe-3-notitle-cwm

    10. Keep the tart in fridge to set.

    11. Take it out 10 minutes before serving. Cut the fruit tart into pieces and serve with some whipped cream on top.

    Fruit-Tart-2-notitle-cwm

    * To make sure that the crust doesn’t get soggy, do not assemble the tart hours before. An hour before serving should be good.

    * You can glaze the tart with apricot or any other glaze to make sure the fruits don’t try out. It also adds a nice flavor to the tart.

    * Use very thick filling in this recipe as we aren’t baking the crust with the filling so it should be thick enough to set on it’s own without baking.

    * Keep an eye on the crust when it bakes. Do not overbake it.

    * Let the crust cool completely before filling it with custard.

    Fruit Tart With Shortbread Crust

    Shortbread crust tart filled with fresh fruits
    Course Dessert
    Servings: 2 X 9 inch fruit tarts
    Calories: 974 kcal
    Author: Manali
    Print

    Ingredients

    • 1.5 cups + ¼ cup all purpose flour
    • ¾ tsp vanilla
    • 1.5 sticks butter [unsalted, at room temperature]
    • ½ cup sugar
    • a pinch salt
    • 2.5 cups thick custard, prepared
    • sliced fruits [I used strawberries, raspberries, blueberries, kiwi]

    Instructions

    1. Cream together the butter and sugar in the steel bowl of your stand mixer or using hand mixer.
    2. Once the butter and sugar come together, add in the vanilla and mix. Now slowly add the flour in parts and also the salt.
    3. Mix till the dough comes together. You will know the dough is done when most of it sticks to the paddle.
    4. Cover the dough with a cling sheet and keep it in the refrigerator for 20-30 minutes.
    5. Using your fingers, press the dough into bottom and up sides of a 9-inch tart pan.
    6. Use a spatula on back of a spoon to smooth the dough.
    7. Prick the crust all over using a fork.
    8. - Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill.
    9. - Preheat the oven to 375 degrees F.
    10. Bake the crust for 15-20 minutes or till it's golden brown in color..
    11. Let the crust cool completely and then fill it with custard/pastry filling of your choice.
    12. Decorate the tart with fresh fruits of your choice.
    13. Keep the tart in fridge to set.
    14. Take it out 10 minutes before serving. Cut the fruit tart into pieces and serve with some whipped cream on top.
    Nutrition Facts
    Fruit Tart With Shortbread Crust
    Amount Per Serving
    Calories 974 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g44%
    Cholesterol 181mg60%
    Sodium 298mg13%
    Potassium 829mg24%
    Carbohydrates 183g61%
    Fiber 2g8%
    Sugar 67g74%
    Protein 23g46%
    Vitamin A 640IU13%
    Calcium 504mg50%
    Iron 5.5mg31%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Leave a Reply

    Your email address will not be published. Required fields are marked *