Fresh Fruit Tart


Fresh Fruit Tart



recipe Tart Dough
cups mixed fresh fruit, such as strawberries, raspberries, blackberries
blueberries, kiwifruit, peaches, nectarines, bananas and seedless grapes
cup fruit glaze
cup Pastry cream
tablespoon Myer's rum, Grand Marnier, or your favorite liqueur



Place the chilled  dough on a lightly floured work surface and let stand 5 minutes.  Roll out to 1/8-inch thick circle at least 12 inches in diameter.  Keep both sides lightly floured to prevent the dough from sticking.


Transfer the dough to a 9-inch tart pan with a removable bottom.  With one hand, lift the edge of the dough slightly while you gently guide it with your other hand into the curve where the sides and bottom of the pan meet, carefully tucking the dough into the flutes along the side of the pan.  Work all the way around the pan, until the dough is fitted snugly into it.  If the dough tears, patch it with another small piece of dough.  With a sharp paring knife, scrape off the excess dough.  Gently pinch together the rim of the dough and sides of the pan to make sure they are sealed.  Cover the shell with plastic wrap and refrigerate for at least 30 minutes or as long as overnight before baking.


Preheat the oven to 350 degrees.  To bake the tart shell, unwrap the chilled shell.  Place the shell on the center rack in the oven.  Bake for 7 minutes, then remove from the oven and check to be sure sides are not collapsing.  If they are, gently push them back into place with a dinner knife.  If air pockets are forming on the bottom of the shell, prick with a toothpick to deflate them.  Return the shell to the oven and continue baking until it is golden brown, about 13 minutes longer.  Let the shell cool in the pan on a wire rack.


Remove cool tart shell from pan.


Prepare fruit by washing and drying and removing any stems.  Peel and slice the peaches, nectarines, kiwifruit, and bananas.


Heat the glaze, stirring frequently in a heavy saucepan over medium heat just until it bubbles.  With a pastry brush, coat the bottom and inside edges of the shell with the glaze.  Let the glaze dry for 30 minutes.


Fold the rum into the Pastry Cream.  Spread the cream evenly over the bottom of the tart shell, being careful to keep any cream from touching the sides above the level where the fruit will reach.


Arrange the fruit attractively.  Rewarm the glaze and gently brush it on the fruit.  Do not get any glaze on the tart shell.  The pastry is best at room temperature.  If stored in the refrigerator, remove it 30 minutes before serving.  Don’t let pastry cream sit out of refrigerator more than 30 minutes.