French Fruit Tart

European bakeries are famous for their colorful, not to mention, mouthwatering displays of fresh fruit tarts. In France, fruit tarts are one the biggest selling desserts after the eclair and the vanilla custard slice. Many households keep their recipes top secret and the fillings vary according to the region where one lives.

Although there are both savory and sweet variations, over time culinary trends took tarts primarily in the sweet direction. The sheer beauty of the fruit draws one in like no other.

In a blog at the end of June 2016, I featured a FRESH FRUIT PIZZA  with loads of variations you may enjoy to re-visit.

Today’s FRENCH FRUIT TART  has the simplicity of a shortbread crust combined with the sweetness of vanilla custard and a wonderful blend of banana, kiwi and strawberry flavors. It should make a stunning addition to your summer barbecue.

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French Fruit Tart

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Course

Brunch, dessert

Cuisine

American, French

Servings

MetricUS Imperial

Ingredients

Pastry

• 1/2 cup flour
• 1 tbsp light brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 2 tbsp butter or margarine
• 1-2 tbsp ice water

Filling

• 1 cup milk
• 3 egg whites
• 2 tbsp sugar
• pinch of salt
• 1/4 tsp vanilla

Fresh Fruit Topping

• 4 slices banana
• 1 kiwi, cut into 12 slices
• 1 cup strawberry slices

Course Brunch, dessert Cuisine American, French Servings MetricUS Imperial Ingredients Pastry 1/2 cup flour 1 tbsp light brown sugar 1/4 tsp cinnamon 1/8 tsp salt 2 tbsp butter or margarine 1-2 tbsp ice water Filling 1 cup milk 3 egg whites 2 tbsp sugar pinch of salt 1/4 tsp vanilla Fresh Fruit Topping 4 slices banana 1 kiwi, cut into 12 slices 1 cup strawberry slices

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Pastry

1. In a small bowl, combine flour, sugar, cinnamon & salt. Cut in butter until mixture resembles coarse meal. Sprinkle with ice water, tossing with a fork just until evenly moistened. Shape into a disk; wrap; refrigerate for 30 minutes.

Filling

1. Using a double boiler, heat milk over simmering water just until bubbles form around the edge of pot. Beat egg whites, sugar & salt in small bowl. Beat a spoonful of hot milk into egg mixture. Whisk egg mixture into milk in pot. Cook, stirring, over simmering water until mixture thickens slightly & coats a spoon, about 10 minutes. Remove from heat. Stir in vanilla. Cool to room temperature.
2. Preheat oven to 375 F. Lightly grease an 8-inch flan pan with a removable bottom. On a lightly floured surface, roll out pastry into a 10-inch circle. Fit pastry into pan; pierce in several places with a fork. Bake just until golden brown. Remove to wire rack & cool completely.
3. Spoon custard over cooled pastry. Bake for another 18-20 minutes. Remove to wire rack & cool to room temperature. Refrigerate up to 8 hours. Just before serving, arrange banana, kiwi & strawberry slices over custard. Serves 6.