Jewelbox Summer Fruit Tart with Vanilla Bean Pastry Cream
Recipe Introduction
Quick Hook: Craving Sunshine on a Plate?
Honestly, who doesn't love a beautiful tart? This summer fruit tart is like a ray of sunshine on a plate.
I mean, just look at those vibrant colours! The sweet vanilla pastry cream? Oh my gosh, its pure heaven. I've always wanted to bake a French fruit tart , and now finally I have mastered this beautiful recipe!
Overview: A Classic Treat, Made Easy
The summer berry tart hails from classic French patisserie. Traditionally, its known as a sophisticated dessert. But don't worry, this version is totally doable for a home baker! Expect a prep time of around 45 minutes plus chilling, cook time of about 30 minutes, and the recipe yields 8-10 servings.
Its gonna be great!
Main Benefits: Guilt Free Indulgence
One of the best things about this tart? It's packed with antioxidants from all those gorgeous fruits! Perfect for a summer garden party, a "treat yourself" moment, or any time you want to impress.
You know? This easy summer tart recipe is special because it combines elegance with simplicity.
Ready to dive in? Let's talk ingredients for this vanilla bean pastry cream tart . You will need flour, sugar, butter, eggs, and water for the pâte sucrée recipe .
A little tip? I always chill my butter and water before starting for the best results. Remember keep everything nice and cold! The homemade tart crust is so much better than store-bought.
Now, for the heavenly vanilla bean pastry cream, grab some milk, a vanilla bean (or extract if you're in a pinch), egg yolks, sugar, cornstarch, and butter.
You'll want to take your time whisking the cream. A good fruit tart glaze is essential too, so have some apricot jam handy.
Lastly, go wild with your favourite summer fruits like strawberries, raspberries, and blueberries! Or whatever stone fruit you can lay your hands on.
Ingredients & Equipment: Let's Get Ready to Bake!
Alright, let's talk ingredients for our summer fruit tart recipe . This French fruit tart is all about fresh, seasonal goodies.
I'm talking sunshine on a plate, people. I get so excited I can hardly contain myself.
Main Ingredients: The Stars of the Show
Here's what you'll need to whip up this beauty. Don't skimp on quality; it really makes a difference! You can tweak things like the spices, but these basics? Oh my gosh, they're essential.
- Pâte Sucrée :
- All-purpose flour: 1 1/4 cups (150g) .
- Granulated sugar: 1/2 cup (100g) .
- Salt: 1/4 teaspoon .
- Unsalted butter: 1/2 cup (115g) , ice cold .
- Large egg yolk: 1 .
- Ice water: 2-4 tablespoons (30-60ml) .
- Vanilla Bean Pastry Cream Tart :
- Whole milk: 2 cups (475ml) .
- Vanilla bean: 1 , split.
- Egg yolks: 6 large .
- Granulated sugar: 1/2 cup (100g) .
- Cornstarch: 1/4 cup (30g) .
- Unsalted butter: 2 tablespoons (30g) .
- Fruit Topping & Glaze :
- Assorted summer fruits: About 3 cups (700-800g) . Berries, peaches, anything goes.
- Apricot jam: 1/4 cup (60ml) .
- Water: 1 tablespoon .
That butter for the pâte sucrée recipe ? Seriously, make sure it's super cold. Cut it into cubes and even pop it in the freezer for a bit.
That's the secret to a flaky crust, trust me.
Seasoning Notes: Aromatic Magic
This isn't about crazy spices. It's about enhancing the natural flavors. This easy summer tart recipe lets the fruit shine.
- Vanilla : A good vanilla bean is key to the pastry cream. Real vanilla extract works too, but the bean is chef's kiss .
- Salt : Don't forget the salt in the crust. It balances the sweetness.
- Substitutions : If you don't have apricot jam, use another light colored jam for the fruit tart glaze .
Honestly, the beauty of a summer berry tart is its simplicity. Let the fruit do the talking!
Equipment Needed: Keep It Simple
No fancy gadgets needed for this stone fruit tart . Just a few essentials. This homemade tart crust doesn't require special equipment.
- 9 inch tart pan : With a removable bottom. Makes life so much easier.
- Rolling pin : For rolling out the pastry.
- Parchment paper & pie weights : For blind bake tart shell .
- Saucepan & whisk : For the pastry cream.
- Pastry brush : For glazing the fruit.
Don't have pie weights? Dried beans or rice work great. No tart pan? A pie dish will do in a pinch.
You know, sometimes I just wing it with what I have. I'm all about that summer fruit tart . Let's get baking!
Cooking Method: Blind Baking Your Way to Tart Perfection
Hey folks! Ever wondered how to get that perfectly crisp tart shell? I'm talking about a Pâte Sucrée recipe that doesn't end up soggy.
The secret? Blind baking! Honestly, it sounds a bit fancy, but trust me, it’s easier than mastering sourdough. Today, we are making a Summer fruit tart , you know?
Prep Steps: Get Your Ducks in a Row!
First things first: mise en place. I learned the hard way that having everything ready saves a massive amount of time.
For this blind bake tart shell adventure, you’ll need your chilled dough, a rolling pin, a tart pan, parchment paper, and pie weights (or dried beans yes, really!).
Safety reminder: hot oven is HOT. Use oven gloves!
step-by-step: Blind Baking Bliss
- Roll out your chilled dough. Aim for about 1/8 inch thick.
- Carefully drape the dough into your tart pan. Gently press it into the edges.
- Prick the bottom with a fork. This prevents the dough from puffing up like a balloon.
- Line the tart shell with parchment paper.
- Fill with pie weights or dried beans. Make sure they're evenly distributed.
- Bake at 375° F ( 190° C) for 20 minutes .
- Remove the weights and paper, then bake for another 10- 15 minutes , until golden brown.
Pro Tips for a French fruit tart masterpiece
- Chill out! Seriously, keep everything cold. Cold dough means a flakier crust.
- Docking is key. Don't skip the fork pricking step. No one wants a bubbly tart!
- Common Mistake: Over browning. Keep an eye on your crust. The edges burn easily. This will help make the best Vanilla bean pastry cream tart !
Blind baking opens the door to so many delicious possibilities, like the star of the show, our Summer fruit tart recipe .
Imagine that crisp, buttery shell filled with creamy goodness and topped with fresh, seasonal fruits. Oh my gosh, it's divine! A Stone fruit tart and Summer berry tart is so tasty and easy with the proper technique.
Don't be scared, you've got this! And remember, if it doesn't look perfect, who cares? It'll still taste amazing! Plus, think about this Easy summer tart recipe and how simple the Homemade tart crust is!
Recipe Notes for Your Summer Fruit Tart Recipe
Let's talk turkey about making this French fruit tart ! Honestly, even the best summer fruit tart recipe needs a little bit of tweaking and finessing sometimes.
I’ve baked this bad boy more times than I can count, and I’ve learned a few tricks along the way! Remember to read every section of this Vanilla bean pastry cream tart before baking, so you don't miss any steps.
Serving Like a Pro: Plating and Presentation is Key!
First impressions, right? Get that summer berry tart looking stunning! I like to arrange the fruit in concentric circles, starting with the biggest pieces and filling in the gaps with smaller berries.
Or you can simply throw them on.
Seriously, sometimes I just pile everything on randomly rustic chic, you know? A dusting of icing sugar never hurt nobody.
As a side, you could add a dollop of whipped cream, or even a scoop of vanilla ice cream! To drink, a glass of chilled Prosecco is lovely if you're feeling fancy.
Storing Your Homemade Tart Crust : The Nitty Gritty
Right, so, assuming there's any stone fruit tart left... Honestly, it's usually gone in a flash at my house. If you do have leftovers, pop it in the fridge.
Keep it in an airtight container for up to three days. The pastry might soften a bit, but it’ll still taste amazing.
Freezing the whole summer fruit tart assembled? I wouldn't recommend it, the fruit goes a bit mushy. But you can freeze the Pâte Sucrée recipe before you fill it, that works a treat.
Just wrap it well!
Reheating the baked blind bake tart shell is only a matter of 5 to 10 minutes at 350° F ( 175° C)
Easy Summer Tart Recipe Variations: Let’s Get Creative!
Feeling adventurous? Okay, ditch the vanilla bean pastry cream and go for lemon curd! It gives the summer fruit tart a lovely zing.
If you are gluten-free? Use a gluten-free flour mix and a flax egg to make the pastry. For a more seasonal twist, consider switching to autumn fruits like apples and pears when summer is over.
I usually add a little bit of cinnamon to the filling during that period for a winter sensation.
Nutrition Basics: Just the Facts, Ma'am!
Okay, so this summer fruit tart isn’t exactly health food, let's be real. But fruit is always good! Roughly, each slice is around 350-450 calories.
It has some protein (5-7g), fat (20-25g), and carbs (40-50g). The sugar content is about 25-35g. The fruit is packed with vitamins and antioxidants, so at least you are getting something good!
So, there you have it! Don't be scared to try this summer fruit tart recipe ; it's way easier than it looks.
And remember, even if it doesn't turn out perfect, it’ll still taste delicious! Now go bake something amazing!.
Frequently Asked Questions
My summer fruit tart crust always seems to shrink when baking! What am I doing wrong?
Ah, the dreaded shrinking crust! This is a common baking woe. Firstly, ensure your butter is properly cold when making the pastry. Overworking the dough develops gluten, making it shrink. After pressing the dough into the tart pan, chill it again for at least 30 minutes before baking.
Blind baking with pie weights is also crucial to prevent slumping.
Can I make the summer fruit tart ahead of time?
Yes, you can certainly get ahead of the game! The pastry shell can be baked a day or two in advance and stored in an airtight container at room temperature. The pastry cream can also be made a day ahead, stored covered in the refrigerator.
Assemble the tart just before serving to prevent the crust from becoming soggy from the moisture of the filling.
What's the best way to store a finished summer fruit tart?
Once assembled, a summer fruit tart is best stored in the refrigerator. Cover it loosely with plastic wrap. Keep in mind the fruit can soften a little after a day, so it’s best enjoyed within 1-2 days for optimal freshness and flavor.
It's a bit like a delicate soufflé - best enjoyed sooner rather than later!
Can I use different fruits for my summer fruit tart, or are there fruits I should avoid?
Absolutely, get creative with your fruit! The beauty of a summer fruit tart is its adaptability to what's in season and your personal preferences. Berries (strawberries, raspberries, blueberries) are always a winner, and stone fruits like peaches and nectarines work wonderfully.
Avoid fruits that release a lot of moisture, like watermelon, as they can make the tart soggy.
My pastry cream is lumpy! How can I fix it?
Lumpy pastry cream is no fun! The key is to whisk constantly while cooking the pastry cream and make sure the heat is not too high. If you do end up with lumps, immediately remove from the heat and whisk vigorously. Then, strain the pastry cream through a fine mesh sieve.
This should remove any remaining lumps and give you a smooth, velvety texture. It's like giving your pastry cream a spa day!
Jewelbox Summer Fruit Tart With Vanilla Bean Pas
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-450 |
|---|---|
| Fat | 20-25g |
| Fiber | 2-4g |
