Mohamed Shili This Ina Garten Fruit Tart is prepared using all-purpose flour, granulated sugar, unsalted butter, egg yolks, and fresh fruit. This delightful fruit tart recipe is a dessert that takes about 2 hours to prepare and can serve up to 8 people.
Ina Garten Fruit Tart Ingredients
For the Crust:
- 1 1/4 cups flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 3-4 tablespoons ice water
For the Custard Filling:
- 3 extra-large egg yolks, room temperature
- 6 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1 cup milk
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- 1/2 teaspoon cognac, brandy, or vanilla
For the Toppings:
- Assorted fruits of your choice(strawberries, blueberries, peaches, figs, etc)
- 1/2 cup Apricot Jelly (optional)
How To Make Ina Garten Fruit Tart
- Start Your Dough: Begin by mixing your all-purpose flour, granulated sugar, and salt in a large bowl. This blend forms the base of your crust.
- Incorporate the Butter: Add your chilled, cubed unsalted butter to the flour mixture and use your fingers to work it in until it resembles fine breadcrumbs.
- Form the Dough: Gradually add ice water to the crumbly flour and butter mixture, stirring continuously until the mixture binds together to form a coherent dough.
- Chill the Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 30-45 minutes to ensure it’s firm enough to roll out smoothly.
- Preheat and Prepare for Baking: Heat your oven to 375°F (190°C), then take the chilled dough, let it sit for about 5 minutes, and roll it out to fit a 10-inch tart pan.
- Bake the Crust: Place the dough in the tart pan, trim excess edges, cover with foil, and weigh it down with rice or dried beans. Bake for 10 minutes, remove the weights and foil, poke the crust with a fork, and continue baking for 20 more minutes until golden.
- Make the Custard: While the crust bakes, whisk together egg yolks and sugar until they turn light yellow, add cornstarch, then slowly incorporate warm milk, cooking the mixture over medium heat until thickened, stirring constantly.
- Assemble the Tart: Once the crust and custard have cooled, spread the custard evenly over the crust, beautifully arrange the fresh fruit on top, and if using, heat apricot jelly with a little water to brush over the fruit for a glistening finish.
Recipe Tips
- Add some texture to the crust: Mix a handful of finely ground almonds into the flour before combining with the butter for a subtly nutty flavor and extra crunch.
- Enhance the custard aroma: Infuse the milk with a cinnamon stick or vanilla pod while heating, then remove before mixing with the eggs to add a fragrant depth to your custard.
- Improve fruit selection: Opt for fruits that are in season for the topping; they’re not only fresher but also cheaper and taste significantly better.
- Increase the shine on your fruit: Instead of apricot jelly, try clear apple jelly melted with a splash of water; it gives a beautiful, glossy finish without altering the fruit’s natural taste.
What To Serve With Fruit Tart
Serve your delightful fruit tart with lemon-thyme shortbread cookies, lavender-infused cream, minty fruit salad, rosemary almonds, or a sparkling citrus mocktail.
You can also pair it with honey-drizzled goat cheese, or candied ginger ice cream, offering a refreshing contrast to the tart’s flavors.
How To Store Fruit Tart
To Refrigerate: Cover the tart with plastic wrap or place it in an airtight container. Store it in the fridge for up to 3 days, ensuring it stays fresh and the fruit remains vibrant.
To Freeze: Fruit tarts don’t freeze well due to the high water content in the fruit and custard. Freezing can cause the fruit to become mushy and the custard to separate.
Frequently Asked Questions
How do I prevent the crust from shrinking?
To prevent the crust from shrinking, chill the dough thoroughly before rolling it out, and avoid stretching it while fitting it into the tart pan. Baking with weights helps maintain its shape.
Can I make the custard ahead of time?
Yes, you can make the custard ahead of time. Store it in an airtight container in the refrigerator for up to two days. Before using, stir it well to restore its smooth consistency.
What if my custard turns out lumpy?
If your custard turns out lumpy, you can strain it through a fine-mesh sieve while it’s still warm. Stirring constantly during cooking helps prevent lumps from forming in the first place.
Ina Garten Fruit Tart Nutrition Facts
- Calories: 345
- Fat: 16.3g
- Saturated Fat: 9.7g
- Cholesterol: 118mg
- Sodium: 551mg
- Potassium: 133mg
- Carbohydrates: 46.7g
- Fiber: 1.7g
- Sugar: 15g
- Protein: 5.1g
More Dessert Recipes From Ina Garten:
Ina Garten Fruit Tart
Description
This Ina Garten Fruit Tart is prepared using all-purpose flour, granulated sugar, unsalted butter, egg yolks, and fresh fruit. This delightful fruit tart recipe is a dessert that takes about 2 hours to prepare and can serve up to 8 people.
Ina Garten Fruit Tart Ingredients
For The Crust:
For The Custard Filling:
For The Toppings:
How To Make Ina Garten Fruit Tart
- Start Your Dough: Begin by mixing your all-purpose flour, granulated sugar, and salt in a large bowl. This blend forms the base of your crust.
- Incorporate the Butter: Add your chilled, cubed unsalted butter to the flour mixture and use your fingers to work it in until it resembles fine breadcrumbs.
- Form the Dough: Gradually add ice water to the crumbly flour and butter mixture, stirring continuously until the mixture binds together to form a coherent dough.
- Chill the Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 30-45 minutes to ensure it’s firm enough to roll out smoothly.
- Preheat and Prepare for Baking: Heat your oven to 375°F (190°C), then take the chilled dough, let it sit for about 5 minutes, and roll it out to fit a 10-inch tart pan.
- Bake the Crust: Place the dough in the tart pan, trim excess edges, cover with foil, and weigh it down with rice or dried beans. Bake for 10 minutes, remove the weights and foil, poke the crust with a fork, and continue baking for 20 more minutes until golden.
- Make the Custard: While the crust bakes, whisk together egg yolks and sugar until they turn light yellow, add cornstarch, then slowly incorporate warm milk, cooking the mixture over medium heat until thickened, stirring constantly.
- Assemble the Tart: Once the crust and custard have cooled, spread the custard evenly over the crust, beautifully arrange the fresh fruit on top, and if using, heat apricot jelly with a little water to brush over the fruit for a glistening finish.
