Can I use pre-made tart shells?

Pre-made tart shells are a reasonable shortcut, and the pastry cream in this recipe works beautifully in them. Homemade shells will taste fresher and lend a better flavor and texture. But with a rich, homemade custard filling and fresh fruit, a homemade tart shell won't be missed.

Why does my tart shell shrink in the oven?

The two most common causes are stretching during rolling and skipping the chilling step. The dough wasn't chilled enough before baking, or the shell wasn't blind-baked with weights. Freezing the dough in the pan for 20 minutes before baking and using weights significantly reduces shrinkage.

What is diplomat cream?

Diplomat cream, or crème diplomate in French pastry, is pastry cream lightened by folding in whipped cream. It's silkier than basic pastry cream and is what most professional patisseries use in their fruit tarts. The tradeoff is that it's less stable, assemble tarts with diplomat cream the day of serving.

What is pastry cream?

Pastry cream (crème pâtissière) is a thick, cooked custard made from milk, eggs, sugar, and cornstarch. It's the standard filling for fresh fruit tarts and eclairs. It tastes like a rich, silky vanilla pudding and sets firm enough to (mostly) hold its shape when sliced.

Why is my fruit tart soggy?

A fruit tart becomes soggy when the crust is underbaked, the pastry cream is too loose, or the tart sits assembled too long. Moisture from the filling and fruit will soften the crust if it isn’t fully set. Fresh fruit tarts are best served the day they are made, or within 24 hours of assembly.

Classic Fresh Fruit Tart

Name: Classic Fruit Tart
Prep time: 40 min
Cook time: PT-493557H17M20S
Total time: PT-493557H17M20S
Cuisine: French
Ingredients: 4 ounces (½ cup) of granulated sugar; 8 ounces (2 sticks) of unsalted butter, softened; 1 large egg, room temperature; 12 ounces (about 2¼ cups) of all-purpose flour; pinch of salt, optional; 2 cups of whole milk (2% is fine); ½ cup of granulated sugar (125 grams); pinch of salt; ¼ cup + 2 tablespoons of cornstarch (about 42 grams); 3 large eggs, room temperature; 2 tablespoons of vanilla extract or seeds scraped from a vanilla bean; 2 tablespoons of unsalted butter; 1 pound of seasonal fruit, such as berries, kiwi, or mango; apricot jam, warmed slightly, for glazing

Ingredients

Scale

Tart Shell

4 ounces (½ cup) of granulated sugar
8 ounces (2 sticks) of unsalted butter, softened
1 large egg, room temperature
12 ounces (about 2¼ cups) of all-purpose flour
pinch of salt, optional

Pastry Cream

2 cups of whole milk (2% is fine)
½ cup of granulated sugar (125 grams)
pinch of salt
¼ cup + 2 tablespoons of cornstarch (about 42 grams)
3 large eggs, room temperature
2 tablespoons of vanilla extract or seeds scraped from a vanilla bean
2 tablespoons of unsalted butter

Fruit & Glaze

1 pound of seasonal fruit, such as berries, kiwi, or mango
apricot jam, warmed slightly, for glazing

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Instructions

Make the dough. Beat the butter, sugar, and salt until smooth and lightened, then mix in the egg. Scrape the bowl and beater, then add the flour a little at a time on low speed just until the dough comes together. Form it into a disc, wrap, and chill for two hours or until hard. Roll softened but still cold dough between two pieces of parchment to ¼-inch thick, then press into the tart pan(s). Trim any excess around the edges, dock with a fork, and freeze until hard.
Cook the pastry cream. In a heat-proof bowl, whisk together the eggs, cornstarch and half the sugar. Combine the remaining sugar, salt, and milk in a medium pot and bring just to a boil. Slowly pour the hot milk mixture into the egg mixture while whisking constantly. Return the tempered liquid to the pot, and cook over medium-low heat, while whisking constantly. Continue to cook the custard until it thickens and bubbles begin to break the surface, about five minutes. Remove from the heat, and stir in the vanilla and butter. If the custard is lumpy, strain it through a fine-mesh sieve. Press storage wrap or similar onto the surface of the cooked cream, and chill for up to two days.
Bake the shell at 350° F. Line the tart pan with foil or crumpled parchment and fill with pie weights, dried beans, or coins. Bake for 15 to 20 minutes, then remove the weights and lining. Continue baking until the bottom is matte, lightly golden, and fully set. It should feel firm when tapped. If the edges brown too quickly, cover them loosely with foil. Let the crust cool completely before using, or store lightly covered at room temperature for up to two days.
Assemble the tarts. Lift the shell out of the pan carefully by pressing up on the bottom. Then fill the cooled shell(s) with the pastry cream, spreading it level with an offset spatula or the back of a spoon. For a lighter filling of crème diplomate (diplomat cream), fold sweetened whipped cream into the pastry cream before filling. Top with fruit, brush with warmed apricot jam, and serve. Store finished tarts chilled for up to 24 hours, but serve at room temperature.

Notes

For diplomat cream. To lighten the pastry cream into diplomat cream before filling the shell, whip ½ cup of heavy cream with 2 tablespoons of confectioner's sugar to medium peaks. Then fold gently into the pastry cream with a spatula.

Equipment. You will need a 9" to 11" tart pan with a removable bottom, or mini tart pans (the latter often come in one piece). A hand mixer, stand mixer with the paddle attachment, or even your hands and a wooden spoon, can be used to mix the dough. A pastry brush is great for glazing the fruit with jam.

Author: Christina
Prep Time: 40 minutes
Cook Time: 30 - 45 minutes
Category: Desserts
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 11" Tart
Calories: 375
Sugar: 20.4 g
Sodium: 286.8 mg
Fat: 20.4 g
Carbohydrates: 41.5 g
Protein: 6 g
Cholesterol: 111.9 mg