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Summer Fruit Tart

Yield: 16


  • Crust

  • 10 tablespoons unsalted butter at room temperature

  • 1 cup icing sugar sifted

  • 3 large egg yolks

  • 1 teaspoon finely grated lemon zest

  • 1.25 cups pastry flour

  • .25 teaspoon salt

  • Filling

  • .66 cup raspberry puree

  • 3 tablespoons lemon juice

  • 6 large eggs

  • 2 large egg yolks

  • 1 cup sugar

  • 1 cup unsalted butter cut into pieces

  • 2 teaspoons lemon zest

  • Fruit

  • 3 peaches or nectarines

  • 3 apricots

  • 1 tablespoon lemon juice

  • 1 cup strawberry hulled

  • 1 cup raspberry

  • 1 cup blueberry

  • 1 cup seasonal fruit of your choice


  • Crust:

  • 1.

    For crust, beat butter until smooth. Add icing sugar and lemon zest and cream together. Stir in egg yolks, one at a time, stirring well after each addition. Sift pastry flour and salt into butter mixture and stir just until dough comes together (turn out onto a board and bring together with your hands, if needed). Shape dough into a disc and chill for at least 1 hour.

  • 2.

    On a lightly floured surface, roll out pastry to ¼ inch thick. Sprinkle a 9-inch fluted tart pan (with 1 ½ inch sides) with a removable bottom with a little flour and line with pastry. Trim edges and press pastry up, so it stands about ¼ inch higher than the sides of the pan. Dock pastry with a fork and chill 20 minutes.

  • 3.

    Preheat oven to 350 °F. Bake pastry shell for 18 to 20 minutes, until edges are a light golden brown and center appears dry. Allow to cool.

  • Filling:

  • 1.

    For filling, whisk together 1/3 cup raspberry purée, lemon juice, eggs, yolks, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes. Remove from heat and cool to room temperature. Stir in remaining 1/3 cup raspberry purée and pour into cooled pastry shell.

  • Fruit:

  • 1.

    For fruit, slice peaches or nectarines and apricots and toss in lemon juice to prevent discolouration. Slice strawberries in half. Arrange fruit on chilled tart up to 2 hours before serving and chill until ready to serve.

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Posted by ChickyReport
Adore the pink
Posted by Esther17Report
this sound very nice .Iwill be trying it at the weekend.