Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Summer Fruit Tart with Buttermilk Cream 3.6 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 7, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch square tart A cornucopia of summer fruit is arranged in concentric squares over a layer of buttermilk pastry cream in a pate sucree tart shell, forming a delicious tart. Ingredients All-purpose flour, for dusting Pate Sucree for Tarts ½ 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 ¼ cup red currants 2 tablespoons red-currant jelly Directions 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. 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. 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. Rate it Print