Pineapple-Blueberry Fresh Fruit Tart

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Introduction: Pineapple-Blueberry Fresh Fruit Tart

About: Hi! My name's Bekah. I'm 20 (just about 21) and I really like to cook. And bake. And just-- in general-- I like making things. And when I'm making things that are sort of nifty, I figure other people ...

Perfect for the dead of winter, when all you want is a nice piece of fruit.  Not too complicated, either!

Step 1: Gather Your Ingredients:

Here's EVERYTHING you'll need: 

PASTRY SHELL
1 1/2 c all-purpose flour
1/8 t salt
1/2 c unsalted butter, at room temperature
1/4 c granulated sugar
1 large egg, lightly beaten

CUSTARD
2 c milk
1/4 c granulated sugar
1/4 t salt
1 c pineapple juice
1 T cornstarch
2 egg yolks, lightly beaten

Aaand a sizeable amount of fruit: I used one can of pineapple and a pint of blueberries, with leftovers of each, and a little bit of coconut I had on hand.

Step 2: Make the Pastry:

Whisk together the flour and salt in a large bowl.

In the bowl of a stand mixer, beat butter until softened; add sugar, beat; gradually add egg.  Add your dry ingredients all at once and mix until a nice ball of dough forms.  Pour out onto a piece of clingfilm and shape into a disk; refrigerate for 15-30 minutes until the dough firms up a bit.  

Preheat your oven to 400°F.  Grease an 8-9 inch tart pan (with removable bottom!) and set on a cookie sheet.  Press chilled pastry onto the bottom and up the sides of the tart pan; refrigerate 15 more minutes.   

Remove pastry; prick the bottom of the crust with the end of a fork to keep it from puffing up.  (Alternately; line your pastry casing with parchment paper and fill with dried beans to reach the same effect.)

Bake for five minutes; reduce temperature to 350 and continue to bake for 15 minutes more.  

Let pastry cool completely before caaarefully removing from outer form.  

ON TO CUSTARD.

Step 3:

Bring pineapple juice to a boil in a small saucepan; reduce down to 1/4 cup.  Remove and set aside to chill.

In a medium saucepan combine milk, sugar, and salt.  Bring up to a simmer, stirring occasionally.

Dissolve the cornstarch into the cooled pineapple juice, stirring until there are no lumps!  Add to milk mixture and whisk to combine.  Let simmer until mixture starts to thicken-- should take about 10 minutes or so.  

Add about a third of a cup of the simmering milk to your egg yolks and MIX IT so you don't scramble them!  Then add all that back into the milk and mix again.  Bring mixture up to a boil, stirring CONSTANTLY, and cook until you reach the relative consistency of pudding.  Pour into your pastry shell and let chill until your custard reaches room temperature-- or do like I did and just put it in the fridge for 10 minutes.

Step 4: Arrange the Fruit--

This is the fun/easy/terrible for those with OCD part.  Take all your fruit and arrange it in pretty patterns on the cooled custard.  The pieces should sink just into the custard, and they'll stay there once the thing's cooled completely.

Be careful.  If you screw up here, there's not much you can do about it except sob a little and keep going.

Step 5: Done!

Eventually you'll finish your tart and it'll look beautiful (or you'll have come to terms with it).  The end result is tasty, anyway.  

For the full recipe, head over here!

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    4 Comments

    Thank you thank you! :3

    Thank you! It tastes as good as it sounds, too! :)