{"id":767,"date":"2011-02-20T16:13:32","date_gmt":"2011-02-20T21:13:32","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=767"},"modified":"2012-11-03T18:01:57","modified_gmt":"2012-11-03T23:01:57","slug":"classic-fruit-tart","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=767","title":{"rendered":"Classic Fruit Tart"},"content":{"rendered":"

Made this fruit tart this afternoon , well actually was planning to make it last night , but didn’t have enough time , we got home quite late , and fixing dinner quite late . But late last night i decided to make the fillings for this wonderful classic fruit tart . Most of the tart i saw used cream cheese as its filling , which i don’t care so much about . I love the vanilla custard that i made for eclairs , and i decided to make that custard as the filling for my fruit tart . The crust was a lil different than regular pie crust , since this was supposed to be sweet crust , i also used egg yolks in the crust , instead of butter and flour , sugar only . The fruits that i used was strawberries , kiwis and blueberries . Love it !!! Very pretty and delicious !<\/p>\n

\"\"<\/a><\/p>\n

For the crust :<\/p>\n

1.5 cup of all purpose flour<\/p>\n

1 stick and 4 tbsp. of unsalted butter<\/p>\n

1 tsp. of salt<\/p>\n

3\/4 cup of sugar<\/p>\n

3 egg yolks<\/p>\n

In a food processor , mix together flour , sugar , salt . Cut the butter and add into the food processor , use the pulse to mix the butter and flour mixture until it resembles coarse meal . Add the egg yolks , use the pulse again , mix until the mixture holds together . And press the mixture into well greased 11 inch tart pan , all the way on the bottom and to the side up , freeze for 45 minutes and then bake at 400 F for about 20-22 minutes . Let it cool completely<\/p>\n

For the vanilla custard<\/p>\n

2 cups of milk<\/p>\n

1\/2 cup of sugar<\/p>\n

2 tsp.vanilla extract or using vanilla beans<\/p>\n

6 egg yolks<\/p>\n

3 tbsp. cornstarch<\/p>\n

In a small pot , add milk , sugar and vanilla extract \/ beans , cook under medium heat . Beat 6 egg yolks , add cornstarch until it becomes a paste , once the milk started to get warm , take 2 tbsp. out , and pour into the cornstarch and eggs mixture , beat well , add them back into the pot , keep whisking non stop , until mixture becomes thick , about 1 minute . Let it cool overnight or at least few hours , cover the surface with the plastic wrap .<\/p>\n

For the fruit :<\/p>\n

1 pint of strawberries , sliced<\/p>\n

3 kiwis , sliced<\/p>\n

blueberries , raspberries , whatever you like<\/p>\n

Arrange the fruit on top of the custard filling to your preference . And glaze the top with apricot glaze .<\/p>\n

For the glaze :<\/p>\n

1\/3 cup of apple jelly<\/p>\n

2 tbsp. of water<\/p>\n

cook until boiling , boil for 1 minute . Let it cool . Once it’s cool , use the brush to glaze the fruits .<\/p>\n

Store the fruit tart in the fridge .<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Made this fruit tart this afternoon , well actually was planning to make it last night , but didn’t have enough time , we got home quite late , and fixing dinner quite late . But late last night i decided to make the fillings for this wonderful classic fruit tart . Most of the tart i saw used cream cheese as its filling , which i don’t care so much about . I love the vanilla custard that i made for eclairs , and i decided to make that custard as the filling for my fruit tart . The crust was a lil different than regular pie crust , since this was supposed to be sweet crust , i also used egg yolks in the crust , instead of butter and flour , sugar only . The fruits that i used was strawberries , kiwis and blueberries . Love it !!! Very pretty and delicious ! For the crust : 1.5 cup of all purpose flour 1 stick and 4 tbsp. of unsalted butter 1 tsp. of salt 3\/4 cup of sugar 3 egg yolks In a food processor , mix together flour , sugar , salt . Cut the butter and add into the food processor , use the pulse to mix the butter and flour mixture until it resembles coarse meal . Add the egg yolks , use the pulse again , mix until the mixture holds together . And press the mixture into well greased 11 inch tart pan , all the way on the bottom and to the side up , freeze for 45 minutes and then bake at 400 F for about 20-22 minutes . Let it cool completely For the vanilla custard 2 cups of milk 1\/2 cup of sugar 2 tsp.vanilla extract or using vanilla beans 6 egg yolks 3 tbsp. cornstarch In a small pot , add milk , sugar and vanilla extract \/ beans , cook under medium heat . Beat 6 egg yolks , add cornstarch until it becomes a paste , once the milk started to get warm , take 2 tbsp. out , and pour into the cornstarch and eggs mixture , beat well , add them back into the pot , keep whisking non stop , until mixture becomes thick , about 1 minute . Let it cool overnight or at least few hours , cover the surface with the plastic wrap . For the fruit : 1 pint of strawberries , sliced 3 kiwis , sliced blueberries , raspberries , whatever you like Arrange the fruit on top of the custard filling to your preference . And glaze the top with apricot glaze . For the glaze : 1\/3 cup of apple jelly 2 tbsp. of water cook until boiling , boil for 1 minute . Let it cool . Once it’s cool , use the brush to glaze the fruits . Store the fruit tart in the fridge .<\/p>\n","protected":false},"author":16,"featured_media":2166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=767"}],"version-history":[{"count":6,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/767\/revisions"}],"predecessor-version":[{"id":793,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/767\/revisions\/793"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2166"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}