The BEST Fruit Tarts!
Vložit
- čas přidán 13. 07. 2024
- Print the recipe here: www.dimitrasdishes.com/fresh-...
Ingredients
For the Crust:
3/4 pound (340g) unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
For the Cream:
2 cups milk
4 tablespoons cornstarch
3/4 cup granulated sugar
a pinch of salt
4 egg yolks
1/4 cup heavy whipping cream
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
The Fruits and Topping:
assorted berries
kiwi
your favorite fresh fruit
The glaze: 2 tablespoons apricot jam plus 1/4 cup water
Tart Pans
Instructions
Make the crust:
Beat the butter, sugar, and vanilla on high speed until fluffy. In a mixing bowl combine the flour with the salt and whisk it together. Add the flour to the butter mixture in a few batches and beat on low speed until incorporated and until a dough has formed.
Transfer the dough to a lightly floured work surface and pinch off tennis ball-sized pieces and press the dough into the tart pans. (See Video)
Place the tart pans into a baking tray and chill in the freezer at least 30 minutes.
Make the Pastry Cream:
Add the milk, salt, and half the sugar to a sauce pan. Heat until scalding hot.
Combine the yolks, remaining sugar, cornstarch, and cream to a bowl and whisk together. Add the hot milk to the egg mixture and whisk together.
Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens.
Remove from heat and add the butter and vanilla extract. Whisk together until incorporated and pass it through a strainer into a bowl. Cover with plastic wrap and chill.
Preheat the oven to 350 °F, 180 °C.
Piece the tarts with a fork (see video) and bake on the center rack for 10-15 minutes. Carefully remove them from the oven and pierce them once again with a fork to release the steam and so that they settle. Bake for an additional 15 minutes or until slightky golden.
Allow them to cool completely and carefully remove them from the tart pans.
Fill a large pastry bag that has been fitted with a star decorating tip with the pastry cream.
Fill the shortbread crusts with pastry cream. Arrange the fruits over the cream.
Make the apricot glaze by combining the jam with the water in a small saucepan. Whisk together. Cook it until the glaze is smooth.
Brush the tops of the fruit with the apricot glaze and serve.
Kali Orexi.
Notes
Make-Ahead Freezer Instructions: The pastry cream can be made a day or two ahead of time and refrigerated until ready to use.
The crust can be assembled in the tart pans and stored in the freezer up to 2 months. Once it is frozen wrap the pan with plastic so that they do not absorb freezer odors.
The crust can also be baked a day ahead and removed from the tart pans. STore them in an airtight container at room temperature until ready to assemble.
Once the fruit tarts are assembled they should be served immediately.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page: / dimitrasdishes
Instagram: / dimitras.dishes
Pinterest: / dimitrasdis0637
Twitter: / dimitrasdishes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board: amzn.to/2e2p8ED
Kitchen Aid Mixer: amzn.to/2dQXU0b
Food Processor: amzn.to/2eXcvZd
Microplane: amzn.to/2eL2vTo
Madeleine Pan: amzn.to/2dQU1sm
Cheesecake Pan: amzn.to/2eXaGeQ
Vitamix Blender: amzn.to/2eXcvbH
Nonstick pan: amzn.to/2eL804t
Cast iron pan: amzn.to/2dQYfjs
Pastry Bag: amzn.to/2e2v0xD
Half sheet baking pans: amzn.to/2fcv7cD
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious! - Jak na to + styl
The recipes that make me wish I didn’t live alone! 😅
I made your lemony roasted potatoes last night
They look absolutely amazing! Thank you for sharing 😋
Hiiii Dimitra, I followed your recipe to a t and they turned out fantastic!! Thank you so much for such a clearly instructed video, am planning to make them again in a few weeks ❤
These are a show stopper!
Looks delicious!! Love your channel!!❤
Beautiful fruit tarts !!!!!!!!!!!❤🎉
TY sweet Dimitroula mou! I will try to make these beautiful mini tarts soon Yummy!
Hello, my friend Dimitra they looks delicious perfect for any time of the day with fresh fruit tarts are so yummy. Great recipe thank you for sharing. Enjoy your family and God bless.🙏😋💕🌏
My goodness! Your family must be spoiled!❤
Thank you Dimitra it's looks beautiful and delicious recipes God bless ❤😊 you looked young and beautiful too
Beautiful 👌🏻
Clearly you teach well❤
☘️☘️ I Have Everything Ready To Put Together In The Morning, They look Fabulous!! ☘️☘️ ❤️❤️
perfect!!!!
Awesome.. thanks
Yum
Delicious thanks for sharing ✅🎊🎊❤️👍👍👍🇬🇧💐💐😋
Hi Dimitras 🌿🌿 as usual amazing….. thanks
One question only please…… is there baking powder or baking soda in this recipe??????? Thanks
When you store them in the freezer, do you need to cook it first or it can be raw?
Can someone make a recipe with weight measurements? Thanks 🙏🏼
Is it possible to bake the cookie crust ahead of time and store in containers until ready to use?
❤
Hi Deme, can you let us know where to get Tartlet from?
How do you clean the fruit without it getting soggy?
What if you brushed the inside with egg to help waterproof it after you bring it out of the oven, the thin layer would cook from the baked shells, and create a barrier to the moisture.
I've never tried that :)
I used to make similar ones with a coat of chocolate over the pastry to prevent from absorbing moisture. I used prevailingly white chocolate, but any will do.
@@japspeedgirl6216 Great idea!! Thanks!!
😋❤❤❤
Can i get this recpie with one stick of butter plz.
Awesome
Thanks a lot 👍👍👍👍👍🥀🌿🥀🌿🥀🌿🥀
Most welcome 😊
@@DimitrasDishes
🙏🙏🙏💛🤎💛🤎💛
Hey .Dimitra thank you as always . If you it’s possible. I need the measurements if I want to make it in one big
The dough is enough for 2 (9 and 1/2-10-inch) tarts :) Enjoy!!!
@@DimitrasDishes thank you for your reply I appreciate it. 🙏❤️
A little milk chocolate will keep the soggy bottom from happening
That looks like Artopolis Bakery fruit tarts, lol. Looks great, bravo! 👏
I love that bakery!!
@@DimitrasDishes, my old stomping grounds. … Gina was the best! Marco was an artist at his job and the frappes from the originals were off the hook even though John from Omonia Café held the coffee crown in Astoria for AGES. I’m sure all that’s changed by now 😞😞😞.
🍻🍻🍻 to the good ol’ days 🍻🍻🍻
Pardon the delay in my response
For the pastry cream you said 2 egg yolks needed but the recipe says 4. The video also looks like you used 4. Which one is it?
So the recipe in the video is doubled for the cream. If you’re using 2 cups of milk then use 2 egg yolks. She does explain it. And looks like the written recipe in the description is doubled as well. 😊
Did you find out? I have the same queation
The recipe say 4 egg yolks but in the video she said 2 egg yolks. Which one is right??
سلام 🌹👍🌹
These are actually called fruit "tartlettes".
Yum