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Summer Fruit Tart

  • Yield: Makes one 9-inch square tart
Summer Fruit Tart

Photography: GENTL & HYERS

Source: Martha Stewart Living, July 2004


  • All-purpose flour, for dusting
  • Pate Sucree
  • 1/2 cup cold heavy cream
  • Buttermilk Pastry Cream
  • 2 cups blackberries
  • 6 ounces fresh figs (about 6), quartered
  • 1 cup blueberries, picked over
  • 1 cup strawberries, hulled and halved lengthwise
  • 1/4 cup red currants
  • 2 tablespoons red-currant jelly


  1. On a lightly floured surface, roll out dough to 1/4 inch thick. Gently press dough into a 9-inch square tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.

  2. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights; continue baking until surface is golden, about 20 minutes. Let cool on a wire rack. Remove tart shell from pan.

  3. Beat heavy cream until soft peaks form. Gently fold into pastry cream; pour into tart shell. Arrange fruit on top of cream in concentric squares. Refrigerate. Meanwhile, heat jelly with 2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over figs.

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