Classic Fresh Fruit Tart with Pastry Cream
Why This Recipe Works
Fresh fruit tarts usually offer little substance beyond their dazzling beauty, with rubbery or institutionalized pudding fillings, soggy crusts, and underripe, flavorless fruit. We set out to create a buttery, crisp crust filled with rich, lightly sweetened pastry cream, topped with fresh, glistening fruit.
We started with our classic tart dough as the crust and baked it until it was golden brown. We then filled the tart with pastry cream, made with half-and-half that was enriched with butter and thickened with just enough cornstarch to keep its shape without becoming gummy. For the fruit, we chose a combination of kiwi, which we peeled and sliced into half-moons, raspberries, and blueberries. We found that it was important not to wash the berries, as washing causes them to bruise and bleed and makes for a less than attractive tart (buy organic if you’re worried about pesticide residues). The finishing touch: a drizzle with a jelly glaze for a glistening presentation.