Mixed Fruit Tart
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
68
Sweetness
58
Sourness
40
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
2 tsps
All-Purpose Flour2 cup
Sugar1
Egg Yolk2
Eggs1 tsp
Pure Vanilla Extract1 cup
Apricot Preserve2 tbsps
WaterDirections:
1
To make the crust, put the flour in a large bowl
2
Add the sugar and mix
3
Using your hands, make a well in the center
4
Place the butter pieces and egg yolk in the well
5
Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined
6
The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together
7
Sprinkle into a 10-inch pie or tart pan
8
Press the dough firmly and evenly onto the bottom of the pan
9
Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners
10
It should make a clean right angle where the sides meet the bottom
11
Chill the crust at least 30 minutes or, covered, up to 3 days
12
Preheat the oven to 375 degrees F
13
To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy
14
Do not over-process, or the mixture will become pasty
15
Add the butter and process just until blended
16
Add the eggs and process until blended
17
Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane)
18
Spoon the frangipane into the unbaked tart shell
19
Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes
20
Let cool
21
Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit
22
Slice fruit and arrange it decoratively
23
Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth
24
Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten