Red, White and Blue Fruit Tart
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Summer berries are a great way to show off your patriotic pride! They are also really easy for decorating because nothing needs to be peeled, sliced or chopped (Yes!) I love this fruit tart anytime in the summer, but it’s especially fun for the patriotic holidays like Memorial Day and 4th of July!
For a step-by-step tutorial you can watch my video demo below!
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Red, White and Blue Fruit Tart
Yield:
serves 8
Prep Time:
1 hour 30 minutes
Cook Time:
14 minutes
Total Time:
1 hour 44 minutes
Summer berries are a great way to show off your patriotic pride! They are also really easy for decorating because nothing needs to be peeled, sliced or chopped (Yes!) I love this fruit tart anytime in the summer, but it's especially fun for the patriotic holidays like Memorial Day and 4th of July!
Ingredients
PATSRY SHELL:
- ½ cup (120 g) of butter
- ¼ cup (50 g) of sugar
- 1 egg
- 1 egg yolk
- 1 tsp (5 ml) vanilla
- 1 ¾ cups (210 g) of flour
- ½ tsp (2.5 ml) salt
FOR PASTRY CREAM:
- 2 cups (475 ml) milk
- vanilla bean, seeds and bean
- 1/3 cup (65 g) sugar
- 4 egg yolks
- 1/3 cup (40 g) cornstarch
- 1 tbsp (15 g) butter
FOR GARNISH:
- 1 cup (150) Blackberries
- 1 cup (150 g) Blueberries
- 1 cup (150 g) Raspberries
- 3 tbsp apple jelly
Instructions
FOR CRUST:
- Whisk together the flour and salt and set aside.
- Beat together butter and sugar with an electric mixture until fluffy. Add vanilla and eggs, beat to combine scraping down the bowl as needed.
- Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, flatten into a disk. Wrap tightly in wax paper or plastic. Refrigerate for 30 mins or 10 mins in the freezer.
- Meanwhile make pastry cream.
TO MAKE PASTRY CREAM:
- In a heat safe bowl add the egg yolks and cornstarch, whisk until a smooth paste forms. Set aside.
- Then in a large saucepan heat milk, sugar, vanilla paste and pod until simmering. Strain out the bean. Allow to cool slightly. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the saucepan.
- Pour egg mixture through a fine mesh sieve back into the clean saucepan. Heat custard on medium high, whisking all the while until thickened. Remove from heat. Allow to cool slightly. Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.
- Roll out dough to ¼” (6 mm) thickness transfer to a 9” (23 cm) removabale bottom tart tin. Fold over sides to form a double crust.
- Trim edges around the crust until flush with the tin. Prick bottom of tart with a fork all over bottom. Place tart tine with dough in freezer for 10 mins
- Bake at 375F for 10-12 mins. Cover with foil 3-4 mins to allow rest of dough to bake fully (2-4 mins more). Allow tart shell to cool. Remove s hell from tin and place on a cake stand.
- Fill shell with pastry cream, smoothing out to become level with shell.
- Add berries in a decorative fashion! My favorite pattern is:
- One row of blackberries on the perimeter, then 2 circles blueberries, then a circle of raspberries and place a large strawberry in the center (point side up)
- Brush berries with heated jelly (30 secs in microwave to liquidly or in a sauce pan on low) brush gentle with a pastry brush. Refrigerate until ready to serve. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 140mgSodium: 23mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 7g
what can we use instead of vanilla bean?
You could use vanilla extract, but don’t add it until the custard is made. Otherwise, if it heats it will lose its flavor. Just whisk it in once it thickens. 🙂
Hi Beth,
I watched the video and followed the recipe exactly but when I went to add the pastry cream (it had been in the refrigerator for 1 hour) it was solid and rubbery. I warmed it up a bit in the microwave…which helped a tad but it still was not spreadable. What do you think I did wrong? I’m sure it will taste OK but I made Trader Joe’s brownies just in case.
Thanks
Suzanne
Ahh yes OK a couple of thoughts here. 1.) It sounds like the pastry cream could have been overcooked a bit which activated the cornstarch too much and firmed it up that way. Also it’s probably best next time to refrigerate the pastry cream only to the point of cooling. Then get it into the tart shell as soon as possible. That way it will still be spreadable and do its firming up in the tart shell as opposed to in the bowl 🙂 You want it to firm up in the shell so that when you go to slice into it you get nice clean slices that hold their shape. So firm pastry cream is good, once it’s in the shell. Hope that helps!
Can the cookie tart shell be baked the day before?
Or did you mean just the dough can be prepared the day before but should be bake the day it is to be put together and served.
Thank you
Exactly, do the dough the day before and then bake fresh the day you plan to serve it 🙂 Hope you enjoy!