Italian fruit tart

CHICOPEE, Mass. (Mass Appeal) – A fruit tart is the perfect way to incorporate fresh summer fruit into your desserts! Tinky Weisblat, food writer at showed us how to make an Italian fruit tart.

Italian Fruit Tart

For the pastry cream (crème patissière):
1 cup milk
1/2 cup sugar
3 tablespoons flour
1 pinch salt
2 egg yolks, slightly beaten
1 tablespoon vanilla

For assembly:
1 8- or 9-inch pre-baked pie or tart crust
3 cups fresh fruit in season (you may precook some of it into a sauce, but this may make your tart wet!)

Begin by making the pastry cream. In a heavy pan heat the milk until it is hot, but do not let it come to a boil. Combine the sugar, flour, and salt in a bowl, and stir in the milk. Beat the mixture. Return it to the pan, and stir constantly over low heat for 4 to 6 minutes until it becomes thick and smooth.
Add a bit of the warm mixture to the beaten egg yolks, and then add a bit more; then stir the egg yolks into the pastry cream. Cook for 2 to 3 minutes, until the mixture resembles a thick custard. Cool, stirring every 5 minutes or so, and then stir in the vanilla.
When the pastry cream has cooled (allow at least half an hour for this; you may also cook it the day before and refrigerate it overnight), assemble the tart. Spread the cream on top of the crust; then arrange the fruit attractively. Serve immediately.

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