Hamdi Saidani The Ina Garten Fruit Tart recipe is a simple tart divided into three main parts: the crust, custard filling, and topping. Ina opts for a homemade crust made of flour, sugar, salt, and unsalted butter. For the custard, it’s crafted with egg yolks, sugar, cornstarch, milk, butter, heavy cream, and a touch of cognac, brandy, or vanilla. Finally, the topping features fresh fruits like strawberries, blueberries, figs, and peaches.
Serve this Ina Garten Fruit Tart as a dessert with Peach Ice Cream, Lemon Posset or Quince Jam.
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
- Prepare the Dough: Mix flour, sugar, and salt in a bowl. Cut butter into small pieces and add it to the bowl. Use a pastry cutter or your fingers to blend until it looks like tiny crumbs. Add ice water and mix until a dough forms. Shape it into a flat disc, wrap it in plastic, and put it in the fridge for 30-45 minutes.
- Bake the Crust: Preheat your oven to 375°F (190°C). Take the dough out and let it sit for 5 minutes. Roll it into a big circle and place it in a 10-inch tart pan. Trim off extra dough. Put foil on the dough and add rice or dried beans on top. Bake for 10 minutes. Remove foil and beans, poke holes with a fork, and bake for another 20 minutes.
- Make the Custard: While the crust is baking, beat egg yolks and sugar until light yellow. Add cornstarch. Warm up the milk in a pan and slowly add it to the egg mix while whisking. Put the mix back into the pan and cook on medium heat, stirring constantly until it thickens. Lower the heat and cook for 3 more minutes.
- Finish the Custard: Take the pan off the heat. Add butter, cream, and your choice of cognac, brandy, or vanilla. Stir well. Pour it through a strainer into a bowl and cover with plastic wrap. Put it in the fridge until it’s cool.
- Assemble the Tart: Place the baked crust on a serving plate. Spread the cold custard over it. Arrange the fruit slices on top. If you want, heat apricot jelly with a bit of water and brush it over the fruit for shine.
Does A Fruit Tart Need To Be Refrigerated Before Serving?
Yes, chill the fruit tart for at least 1 hour before serving. It helps the custard set and makes slicing easier.
How Do You Keep Fruit Tarts From Getting Soggy
To prevent your fruit tart from getting soggy, make sure to fully bake the crust until it’s golden. You can also brush a thin layer of melted chocolate or apricot jelly over the baked crust before adding the custard. This creates a barrier that helps keep the crust crisp.
How Long Do Fruit Tarts Last In The Fridge
Fruit tarts can last up to 2-3 days in the fridge. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.
Can You Freeze A Fresh Fruit Tart
Freezing a fresh fruit tart is not recommended because the custard may separate and the fruit can become mushy once thawed. However, you can freeze the unbaked tart crust for up to 3 months.
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
The Ina Garten Fruit Tart recipe is a simple tart divided into three main parts: the crust, custard filling, and topping. Ina opts for a homemade crust made of flour, sugar, salt, and unsalted butter. For the custard, it’s crafted with egg yolks, sugar, cornstarch, milk, butter, heavy cream, and a touch of cognac, brandy, or vanilla. Finally, the topping features fresh fruits like strawberries, blueberries, figs, and peaches.
Ina Garten Fruit Tart Ingredients
For The Crust:
For The Custard Filling:
For The Toppings:
How To Make Ina Garten Fruit Tart
- Prepare the Dough: Mix flour, sugar, and salt in a bowl. Cut butter into small pieces and add it to the bowl. Use a pastry cutter or your fingers to blend until it looks like tiny crumbs. Add ice water and mix until a dough forms. Shape it into a flat disc, wrap it in plastic, and put it in the fridge for 30-45 minutes.
- Bake the Crust: Preheat your oven to 375°F (190°C). Take the dough out and let it sit for 5 minutes. Roll it into a big circle and place it in a 10-inch tart pan. Trim off extra dough. Put foil on the dough and add rice or dried beans on top. Bake for 10 minutes. Remove foil and beans, poke holes with a fork, and bake for another 20 minutes.
- Make the Custard: While the crust is baking, beat egg yolks and sugar until light yellow. Add cornstarch. Warm up the milk in a pan and slowly add it to the egg mix while whisking. Put the mix back into the pan and cook on medium heat, stirring constantly until it thickens. Lower the heat and cook for 3 more minutes.
- Finish the Custard: Take the pan off the heat. Add butter, cream, and your choice of cognac, brandy, or vanilla. Stir well. Pour it through a strainer into a bowl and cover with plastic wrap. Put it in the fridge until it’s cool.
- Assemble the Tart: Place the baked crust on a serving plate. Spread the cold custard over it. Arrange the fruit slices on top. If you want, heat apricot jelly with a bit of water and brush it over the fruit for shine.
