Description
These Breakfast Fruit Tarts are a delightful and easy-to-make treat featuring a buttery, flaky tart crust filled with smooth homemade pastry cream and topped with an assortment of fresh fruits. Finished with a shiny apricot glaze, they make an elegant and refreshing breakfast or dessert option perfect for any occasion.
Ingredients
Scale
For the Tart Shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4-6 tablespoons ice water
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar (divided)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Fruit Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 kiwi, peeled and sliced
- 1/2 cup mandarin orange segments, drained
For the Glaze:
- 1/4 cup apricot jam
- 2 tablespoons water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to evenly distribute all dry ingredients for the tart dough.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs, ensuring a flaky crust.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, gently mixing after each addition. Continue until the dough just comes together, being careful not to overmix to keep the dough tender.
- Form the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to chill and relax the dough.
- Roll Out the Dough: On a floured surface, roll the chilled dough to about 1/8 inch thickness, preparing it for shaping into tart shells.
- Cut and Shape the Tart Shells: Use a cookie cutter or knife to cut circles slightly larger than your tart pans. Press these dough circles firmly into the pans, trimming any excess dough for neat edges.
- Dock the Crusts: Prick the bottom of each tart shell multiple times with a fork to prevent puffing during baking.
- Chill Again: Place the tart shells back into the refrigerator for another 15 minutes to firm up the dough before baking.
- Preheat Oven: Heat your oven to 375°F (190°C) in preparation for blind baking the shells.
- Blind Bake: Line each tart shell with parchment paper and fill with pie weights or dried beans to keep the crusts from shrinking.
- Bake: Bake for 15-20 minutes until the edges are lightly golden brown, starting the cooking process.
- Remove Weights: Carefully lift out the parchment paper and weights, taking care not to damage the shells.
- Continue Baking: Return the tart shells to the oven and bake an additional 5-10 minutes until the bottoms are golden brown and fully cooked.
- Cool Completely: Remove shells from the oven and let them cool in the pans to room temperature before filling.
- Infuse the Milk: In a medium saucepan, combine milk and half the sugar (1/4 cup). Heat over medium heat until simmering, stirring occasionally to dissolve sugar without boiling.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together egg yolks, remaining sugar, cornstarch, and salt until pale and smooth, forming the base of the pastry cream.
- Temper the Egg Yolks: Slowly add a small amount of hot milk mixture to the egg yolk mixture while whisking constantly to prevent scrambling.
- Combine and Cook: Pour tempered egg yolk mixture back into milk in the saucepan. Cook over medium heat, whisking continuously until thickened and boiling. Continue whisking for 1-2 minutes to fully cook the starch.
- Remove from Heat: Take off heat; stir in butter and vanilla extract to enrich the custard.
- Cool and Chill: Transfer pastry cream to a clean bowl, press plastic wrap directly on the surface to prevent a skin, and refrigerate at least 2 hours until fully chilled.
- Fill the Tart Shells: Spoon pastry cream evenly into cooled tart shells, smoothing the tops for an even base for the fruit.
- Arrange the Fruit: Artistically place fresh strawberries, blueberries, raspberries, kiwi slices, and mandarin segments on top of the pastry cream.
- Prepare the Glaze: In a small saucepan, combine apricot jam with water. Heat gently, stirring constantly until melted and smooth, creating a shiny topping.
- Glaze the Fruit: Using a pastry brush, carefully coat the arranged fruit with the warm apricot glaze to add shine and preserve freshness.
- Chill (Optional): Refrigerate the fruit tarts for at least 30 minutes to let the glaze set and flavors meld before serving.
- Serve: Serve chilled and enjoy the fresh, creamy, and fruity breakfast tarts.
Notes
- Ensure the butter is cold while making the dough for a flakier crust.
- Do not overmix the dough to avoid tough tart shells.
- Press plastic wrap gently on pastry cream to prevent skin formation while chilling.
- You can substitute any fresh fruits of your choice based on seasonality.
- Blind baking the crust is essential to avoid sogginess from the pastry cream filling.
- The apricot glaze not only adds shine but also helps preserve the fresh fruit.
