Saturday, October 5, 2013

Recipe: Fruit tart

Baked this fruit tart for Daddy's birthday as I was thinking of something less sinful. 

Sweet Pastry Crust:
200 g all purpose flour
1/8 tsp salt
110 g unsalted butter at room temperature
50 g sugar
1 egg, lightly beaten

1. In a separate bowl, whisk the flour with the salt. 
3. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. 
5. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 
7. Meanwhile, preheat oven to 200 degrees C. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. 
8. Reduce oven temperature to 180 degrees C and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling (can be covered and stored for a few days)

Pastry Cream:
300 ml milk 
1 tsp vanilla extract
3 egg yolks
50 g sugar
2 tbsp all purpose flour
2 tbsp corn flour

1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together (don't like the mixture sit too long or you'll get pieces of egg forming).
2. Sift the all purpose flour and corn flour together and then add to the egg mixture. Mix until you get a smooth paste. 
3. Meanwhile, in a saucepan bring the milk just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer)
5. Remove from heat and immediately stir in vanilla extract. 

Apricot Glaze: (optional)
1/2 cup (120 grams) apricot jam or preserves
1 tablespoon water

Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
Any fruits of preference 

To Assemble Tart:

In my opinion, baking the crust or making of the pastry cream is not at all difficult. It was the arrangement of fruits which killed me. Hahaha! I think I spent like a good hour just to arrange my fruits. I lack creativity I know. 

A simple celebration for my pillar, my father, my superman. <3



  1. Hi Lirong, I think pastry crust with almond powder incorporated, might taste better.

    Priscilla Poh

  2. Hi Lirong, may I know what type of milk you use ?