• 14 Ratings

Making a fancy fruit tart is really easy. A cornucopia of summer fruit is arranged in concentric squares over a layer of buttermilk pastry cream in a pate sucree tart shell.



Ingredient Checklist


Instructions Checklist
  • 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.


14 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0