Dessert

Beth’s Red, White and Blue Fruit Tart Recipe

Beth’s Red, White and Blue Fruit Tart Recipe


PATSRY SHELL:
½ cup (120 g) of butter
¼ cup (50 g) of sugar
1 egg
1 egg yolk
1 tsp (5 ml) vanilla
1 ¾ cups (210 g) of flour
½ tsp (2.5 ml) salt

FOR PASTRY CREAM:
2 cups (475 ml) milk
vanilla bean, seeds and bean
1/3 cup (65 g) sugar
4 egg yolks
1/3 cup (40 g) cornstarch
1 tbsp (15 g) butter

FOR GARNISH:
1 cup (150) Blackberries
1 cup (150 g) Blueberries
1 cup (150 g) Raspberries
3 tbsp apple jelly

METHOD:
For the crust, whisk together the flour and salt and set aside.

Beat together butter and sugar with an electric mixture until fluffy. Add vanilla and eggs, beat to combine scrapping down the bowl as needed.

Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, flatten into a disk. Wrap tightly in wax paper or plastic. Refrigerate for 30 mins or 10 mins in the freezer.

Meanwhile make pastry cream.

TO MAKE PASTRY CREAM:
In a heat safe bowl add the egg yolks and cornstarch, whisk until a smooth paste forms. Set aside.

Then in a large saucepan heat milk, sugar, vanilla paste and pod until simmering. Strain out the bean. Allow to cool slightly. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the saucepan.

Pour egg mixture through a fine mesh sieve back into the clean saucepan. Heat custard on medium high, whisking all the while until thickened. Remove from heat. Allow to cool slightly. Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.

Roll out dough to ¼” (6 mm) thickness transfer to a 9” (23 cm) removabale bottom tart tin. Fold over sides to form a double crust.

Trim edges around the crust until flush with the tin. Prick bottom of tart with a fork all over bottom. Place tart tine with dough in freezer for 10 mins

Bake at 375F for 10-12 mins. Cover with foil 3-4 mins to allow rest of dough to bake fully (2-4 mins more). Allow tart shell to cool. Remove s hell from tin and place on a cake stand.

Fill shell with pastry cream, smoothing out to become level with shell.

Add berries in a decorative fashion! My favorite pattern is:

One row of blackberries on the perimeter, then 2 circles blueberries, then a circle of raspberries and place a large strawberry in the center (point side up)

Brush berries with heated jelly (30 secs in microwave to liquidly or in a sauce pan on low) brush gentle with a pastry brush. Refrigerate until ready to serve. Enjoy!

View Comments (15)

15 Comments

  1. Joanne Goh

    January 29, 2016 at 4:12 am

    Hi Beth, do you use soft, room temperature butter to make the cookie dough,
    or butter straight out of the fridge?

  2. Denise Rodriguez

    January 29, 2016 at 4:12 am

    What can I substitute corn starch with

  3. Priya Prajapati

    January 29, 2016 at 4:12 am

    How long should I bake the crust if I were to make mini fruit tarts in a
    muffin pan?

  4. Alex McNamee

    January 29, 2016 at 4:12 am

    Recipe tip: Save the egg whites to make some of Beth’s macarons:)

  5. Yvonne hoon yee fang

    January 29, 2016 at 4:12 am

    hi beth! I would like to ask if the cookie crust dough is actually soft
    before refrigeration?

  6. Ghadir Issa

    January 29, 2016 at 4:12 am

    May I have the recipe please? I couldn’t find it in the website (dessert
    section).

  7. Ed Patrick Pingoy

    January 29, 2016 at 4:12 am

    My family loved it! Posting it on instagram soon! 

  8. diycookie123

    January 29, 2016 at 4:12 am

    Hi beth. And I have a question can I use flour instead of cornstarch. And
    how do you clean out the pot? Because I had the custard harden up. Please
    answer asap!!

  9. justice .khor

    January 29, 2016 at 4:12 am

    New drinking game: drink everytime when Beth says “go ahead” XD

    Beth I love your video!!! Really!!! 

  10. jillhbaudhaan

    January 29, 2016 at 4:12 am

    I bet the contestants on the last episode of MasterChef wish they had Beth
    in their ear

  11. Michelle Duong

    January 29, 2016 at 4:12 am

    I made this, and the crust was really crumbly, and it wouldn’t hold
    together when I rolled it out. What could I have done wrong?
    

  12. Michelle Duong

    January 29, 2016 at 4:12 am

    Can we bake this in a pie tin without a removable bottom? Would it affect
    the crust?

  13. Natasha Malik

    January 29, 2016 at 4:12 am

    Hey, I have watched so many of your videos on YouTube LOVE ALL OF THEM!! I
    have been craving for chocolate mousse for so long. Tried a few recepies
    around but nothing good. Since I can’t eat raw eggs right now (preggo) Do
    you have any good mousse recepie?
    Pls, share
    Thank you
    Warm Regards Natasha 

  14. stanley chan

    January 29, 2016 at 4:12 am

    I tried this recipe and the result was great! My family really liked it!
    Thanks Beth for sharing this recipe! :)

  15. minnie0949

    January 29, 2016 at 4:12 am

    Please make more dessert videos! They’re my favourite …

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