Instructables

Fruit Tart

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Fruit tarts are an easy and delicious way to show off fantastic summer produce.  This recipe includes a classic frangipane (almond pastry cream) filling that is the perfect complement to almost any fruit.

Great served alone, or with whipped cream.
 
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Step 1: Tools and Ingredients

Picture of Tools and Ingredients
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Ingredients:
crust
1 1/2 cups flour
2T sugar
1/4t salt
1 stick cold unsalted butter, cubed
1 large egg yolk
1 1/2 Tablespoons vodka or amaretto (80-proof or greater)

frangipane filling
6 Tablespoons butter
1/2 cup sugar
1 large egg
3 ounces almonds, ground
1/2 teaspoon vanilla
1 1/2 Tablespoon amaretto
1 Tablespoon flour
1/8 teaspoon salt

topping
1/4 cup jam or jelly
4 cups mixed fruit (I used 2 peaches, and about a pint of berries)

Tools:
Tart pan (2-piece for easy removal)
Food processor
Measuring cups & spoons
Aluminum foil
Pie weights (I used coins)

Step 2: Prep crust

Picture of Prep crust
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Ingredients:
1 1/2 cups flour
2T sugar
1/4t salt
1 stick cold unsalted butter, cubed
1 large egg yolk
1 1/2 Tablespoons vodka or amaretto (80-proof or greater)*

Combine flour, sugar, and salt in food processor, and pulse to combine. 
Add cubes of cold butter, and pulse until you reach sandy, pea-sized lumps.
Stir booze* and egg yolk together with a fork
Add to food processor and pulse until just combined.  (Don't overwork the dough!)
Form into a disk, wrap in plastic wrap, and chill for at least an hour.
Roll out chilled dough, and press into tart pan.
Trim edges to fit rim of tart pan.
Refrigerate for at least 30 minutes.

*Note that we're replacing water in this recipe with 80-proof alcohol.  It will allow the dough to be worked as normal, then evaporate upon baking to leave an exceptionally flaky crust.

Step 3: Bake crust

Picture of Bake crust

Stab crust with a fork, line with foil, and fill with pie weights*.
Bake for 15 minutes at 375F.
Remove foil and weights, and bake another 5-10 minutes until golden.
Cool on a rack.


*Pie weights can be beans, rice, coins, or anything else oven-safe that's heavy enough to hold the crust in place.
HollyMann2 years ago
This looks INCREDIBLE!!! You're making me want to bake something! And thanks for the good ideas!
WUVIE2 years ago
Such a beautiful dessert, and so well presented! It is so nice to see someone take the time to create a fabulous Instructable such as this one. Thank you!
ESKUjr3 years ago
That looks good!!!!!!!!!!!!!
chrissysno3 years ago
This is FANTASTIC! Your presentation in the picture is wonderful. I tried it myself, and I wouldn't change a thing! This is going into my favourites list.
canida (author)  chrissysno3 years ago
Excellent, thanks for the feedback!
Please post a picture if you make it again...
gemmacide4 years ago
I made this! I havent yet put the jam on, and I'm thinking that my attempt could have used more almonds, but it absolutely delicious! I used pears instead peaches (my hubby nicked them off the neighbours tree, (the bough was hanging over the pavement, surely public property non?) stolen goods seem to taste to much better!) and the result is to die for*!


*Or at least go to jail for....
canida (author)  gemmacide3 years ago
Hooray! Please post pictures next time - inspiration is always good. ;)

And yes, hanging over the pavement = fair game in most locales.
Screamo4 years ago
mmmm! i love rasberries and black berries!.
canida (author)  Screamo3 years ago
They can't be beat, especially fresh! That's my favorite part about fruit tarts.
this looks amazing
canida (author)  Senior Waffleman4 years ago
Thank you!
ur welcome :D
scoochmaroo4 years ago
Preeeetty
canida (author)  scoochmaroo4 years ago
Should I make more?!?
Um Yes. I'm making cakes on Monday!
A P3RS0N4 years ago
So, because the alcohol is added to the crust pre-baking, does that mean that the final product is booze-free?
You did read the instructions?

See bottom of STEP 2 immediately above the next picture - it states,
"*Note that we're replacing water in this recipe with 80-proof alcohol. It will allow the dough to be worked as normal, then evaporate upon baking to leave an exceptionally flaky crust."

ALL alcohol evaporates over time - in an oven very quickly.

This is an incredibly beautiful, 5 star French restaurant quality recipe AND INSTRUCTIBLE!

THANK YOU for such quality!
canida (author)  gora_ji4 years ago
Thank you for the high praise! Let me know if you try it.
not all the alchol will be baked out
canida (author)  sheltieman4 years ago
It's about as close to zero as you can get. I guarantee you wouldn't have any idea there was alcohol there to start off with.
canida (author)  A P3RS0N4 years ago
Yes, booze-free!. There's not much booze to start with, and it all bakes out.
Yes, alcohol free. Yeast produces carbon dioxide gas and alcohol when bread is made. The carbon dioxide is what aerates the bread, meanwhile the alcohol evaporates when the bread is baked. I am sure no one would consider bread to contain alcohol - and this tart recipe should be considered alcohol free too, even though, like bread, there may be a few molecules of alcohol not yet evaporated (though I doubt it). If anyone is afraid of residual alchol in this recipe, then perhaps they should stop eating bread too.
noko4 years ago
this looks soooo tasty
Good job :)
canida (author)  noko4 years ago
Thank you!
Beekeeper4 years ago
Thank you for this. It is not only mouthwateringly beautiful to look at, but beautifully explained. I have always wondered what frangipane filling is; I thought it was a flower but my dictionary spells the flower frangipani. What about an instructable on a bavarois such as raspberry - there's a whole series here waiting to be decently explained and you do it so well especially with all the lovely photos. Maybe you can lead a revival of home made desserts instead of store-bought. It is my turn to take the dessert to a gourmet group pot luck and this looks like the perfect thing. Thank you again.
canida (author)  Beekeeper4 years ago
I'd love to do a series - great idea! And an even better excuse. ;)

Good luck with your potluck! Please post a picture if you make it.
Yes, this looks good, and i am sure it will taste good. I am surely going to make one soonest.
Awesome! Please post a picture when you do.
I need to make this ASAP. Rarely does a picture entice my tastebuds so...
canida (author)  valhallas_end4 years ago
Excellent! Let me know how it goes.
Ninzerbean4 years ago
Wow! That is soooo beautiful.
canida (author)  Ninzerbean4 years ago
Thank you!
I've become a huge fruit tart fan - they're awesome, sooooo easy, and make it look like you've put in much more effort. :)
Jayefuu4 years ago
Wow that looks amazing. Definitely up there with your best intro pictures too :D
canida (author)  Jayefuu4 years ago
Thank you! They're slowly getting better. ;)
Kaiven4 years ago
Yum, that looks deliciously awesome!
canida (author)  Kaiven4 years ago
It is! And easy. Mmmmm, fruit.
Let me know if you give it a try!