Use your favorite fresh berries for the perfect summer dessert.
Frozen pie dough Granulated sugar Egg yolks Cornstarch Salt Vanilla extract Mixed berries Apricot jam
Form and bake the tart crust. Then, warm the milk.
Finish the cream by whisking egg yolks and sugar then stir in cornstarch and salt. Temper then cook until the mixture thickens.
Chill the pastry cream covered with plastic wrap onto the surface of the cream.
Fill tart with pastry cream. Arrange the fruits on top of the cream. Brush the fruit with the melted apricot jam. Chill then serve.
Instead of the complicated crust, we use frozen pie dough here. No fuss and it gives you more time to focus on the pastry cream and beautiful fruit topping!
Wondering what makes a fruit tart have that beautiful shiny look? It’s an apricot glaze!
A fruit tart is best served the day it’s made, but can be stored in the fridge for up to two days. Wrap it in the tart pan with plastic wrap, or store leftovers in an airtight container.