Every ingredient in this recipe is simply amazing! You have done a fantastic job Analida and I just want to thank for inspiring me to make a very special weekend! A deliciously refreshing French style patisserie tart with a sweet shortcrust, cream filling topped with fresh fruit and glazed for added effect.
- 1 1/4 cup flour
- 4 oz unsalted butter cut into pieces
- 1 Tbsp sour cream
- 2 Tbsp sugar
- 6 oz cream cheese softened
- 1 Tbsp sour cream
- 1 1/4 cup heavy cream
- 3 Tbsp sugar
- 2 tsp vanilla
- 4 oz apple juice
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 2 kiwi peeled and sliced
- 1/3 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries sliced
Prepare the Crust:
- Preheat oven to 375°F
- Place all crust ingredients in a food processor and process until it looks like cornmeal. Press mixture into a 10″ tart pan and bake for about 15 minutes or until golden brown.
Prepare the Cream filling:
- Be sure the heavy cream, cream cheese and sour cream are at room temperature for a silky smooth cream filling. To prepare the cream filling place the heavy cream in the bowl of a stand up mixer and blend for about 2 minutes using a whisk attachment. Slowly add the sour cream, cream cheese, sugar and vanilla. (I like to put the cream cheese and sour cream in a zip top bag, cut one corner and slowly squeeze it into the heavy cream.) Continue mixing until the mixture is smooth.
Prepare the Glaze:
- Combine sugar and cornstarch in a bowl. Heat the fruit juice on medium, and slowly start adding in the sugar mixture when it starts to simmer while stirring constantly.
- Bring the glaze to a boil, continue stirring, and allow it to cook for about two minutes, or until thickened. Remove from heat and let it cool for ten minutes before using.
Assemble the Tart:
- Assemble the tart by first filling the crust with vanilla cream, then arrange fruit in an artful way on top of the cream. Brush with glaze. Tip: I like to put the cream into the crust then chill it in the refrigerator for 30-45 minutes until it is firm and set. Once it is set then I arrange the fruit and brush on the glaze.
Here are some tips and tricks that I have found helpful in making a great fruit tart. When I have combined the ingredients for the short crust I drop the crumbly meal right into the 10 inch tart pan and level it out with a chop stick or popsicle stick. This gives me an even layer across the bottom and lets me build up the sides thicker. It reminds me of playing in a sandbox, or watching workers who are leveling fresh concrete with a long board. Anyhow, I draw the stick across the bottom and deposit the extra meal around the sides. I then take a flat bottomed water glass and gently tamp down the crust to pack it tight, and I usually work the edges with my fingers. Be sure to pack it tight so it is not crumbly after baking.
The next tip is for the cream filling to have a really smooth consistency. Be sure you let the cream cheese and sour cream come to room temperature before blending together.
Frequently Asked Questions:
- Can I freeze the tart shell and make the tart later? Yes, once the tart shell has completely cooled you can freeze for up to 2 months.
- Can I make this tart ahead? Do not construct the tart until you are ready to serve or a few hours before serving. You can make the tart shell ahead, bake and freeze for up to 2 months once cooled. The vanilla cream filling can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The cream filling does not freeze well so avoid that. The fruit needs to be cut up and placed on the tart while fresh. You can make the glaze ahead and store it in the refrigerator in the same manner as the cream filling. You will need to heat it a bit in the microwave until it is warm enough to spread on the fruit with a pastry brush. Chill the glaze after brushing it on.
- How long can I keep the finished tart in the refrigerator? It is best to eat this tart fresh after it is constructed. It will last for 1-2 days in the refrigerator but the crust will start to get softer. I usually try to serve within 5-6 hours of constructing the tart and leave it to chill in the refrigerator.
- Do I have to let the tart shell cool before adding the cream filling? Yes, is it best to allow it to completely cool. Chilling the filled tart it in the refrigerator will help the cream set before adding the fruit.
- Can I remove the shell from the pan and fill? No, leave the tart shell in the tart pan while you construct the tart. Use a tart pan with a removable bottom disc and leave it in the pan until you are ready to serve. Pop it out of the pan and place it on a platter leaving the bottom pan disc in place. You can glaze it while on the platter or before you remove it from the tart pan.
- Why did my tart dough turn into a ball? You likely over mixed the dough in the food processor. Be sure to stop pulsing the dough mixture as soon as it looks like a granular fine meal.