Recipe for fruit tarts

Fruit tarts are a delightful treat that showcases the vibrant colors and natural sweetness of fresh fruits. These miniature works of art are perfect for summer gatherings, afternoon tea, or any occasion when you want to impress your guests. In this article, we will share a delicious recipe for homemade fruit tarts that will awaken your taste buds and leave you craving for more.

Ingredients:

For the Tart Shells:

• 1 and 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1 large egg yolk
• 1 tablespoon ice water

For the Pastry Cream:

• 1 and 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the Fruit Topping:

• Assorted fresh fruits (such as berries, sliced peaches, kiwi, or grapes)
• 1/4 cup apricot preserves, melted (for glazing)

Instructions:

1. Prepare the Tart Shells:
   In a food processor, combine the all-purpose flour, granulated sugar, and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and ice water. Gradually pour the egg mixture into the food processor while pulsing, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
2. Preheat and Prepare:
   Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than the size of your tart pans. Carefully press the dough into the tart pans, ensuring an even layer along the bottom and sides. Trim any excess dough hanging over the edges. Prick the bottom of the tart shells with a fork.
3. Bake the Tart Shells:
   Place the tart pans on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the tart shells are golden brown. Remove from the oven and let them cool completely on a wire rack.
4. Make the Pastry Cream:
   In a saucepan, heat the whole milk until it begins to steam, but not boil. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until well combined. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the pastry cream thickens. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until chilled.
5. Assemble the Fruit Tarts:
   Once the tart shells and pastry cream are cooled, fill each shell with a generous amount of pastry cream, smoothing the surface with a spatula. Arrange the fresh fruits on top of the pastry cream in an appealing pattern.
6. Glaze and Serve:
   Using a pastry brush, gently brush the melted apricot preserves over the fruit to create a glossy finish. Refrigerate the tarts for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy the burst of flavors and textures in every bite.

Homemade fruit tarts are a delightful way to enjoy the natural sweetness of fresh fruits. With their buttery tart shells, creamy pastry cream, and colorful assortment of fruits, these tarts are as pleasing to the eyes as they are to the taste buds. So, gather your favorite fruits, follow this recipe, and indulge in the exquisite combination of flavors and textures that make fruit tarts a summer sensation.