Festive Fruit Tart
Recipes

Festive Fruit Tart

You will need a 23cm loose bottomed fluted tart tin. The tart is best eaten within 2 days. As seen...

Ingredients

For the Rich shortcrust pastry

  • 7oz plain flour 
  • 1oz icing Sugar 
  • A pinch of salt 
  • 4oz chilled butter 
  • 1 egg yolk, mixed with 3 tbsp very cold water 

For my ‘all in one’ Crème Patissiere

  • 3 egg yolks 
  • 50g sugar 
  • 25g cornflour 
  • 250ml milk 
  • 1tsp vanilla extract 
  • 15g butter 

To decorate

  • A handful Fresh and tinned seasonal fruits (blueberries, kiwi, oranges, apples, grapes, bananas, tinned apricots) 

For the fruit glaze

  • 20ml elderflower cordial 
  • 80ml hot water 
  • 1 gelatine leaf 

Method

  1. To make the pastry:

    Using a food processor add the flour, sugar, salt and cubed chilled butter to the bowl with the blade attachment fitted then blitz for a few seconds until the mixture resembles rough breadcrumbs. With the motor running pour the egg and water mix in a thin steady stream and leave the machine going until the dough forms a ball and the bowl is clean.

  2. Using two cereal packet liners – lay one on the work surface, add the dough ball and cover with the second sheet. Roll out to a circle large enough to cover the tart tin.
  3. Remove the top layer of plastic and use the other piece as an aid to line the tart tin with the dough. Once the dough has been moulded into every nook and cranny – transfer to the fridge to chill for at least 30 minutes.
  4. When ready to bake - turn the oven on to 200 degrees Celsius (fan assisted) and pop a baking sheet into the oven to preheat also.
  5. Once the oven is up to temperature remove the tin from the fridge, peel away the plastic, prick the base with a fork, line with paper and baking beans and pop into the hot oven onto the preheated baking sheet and bake blind for 15 minutes.
  6. After the baking time, remove the pastry shell, take out the paper and beans and pop back into the oven for a further 5 minutes to finish drying out.
  7. The pastry shell should be pale golden in colour and dry to the touch.
  8. Whilst still warm use a serrated knife to carefully trim the overlapping pastry, leaving a clean finish to the tart. Set aside and make the crème patissiere.
  9. To make the crème patissiere and decorate:

    Either on the hob or the microwave – mix together the egg yolks, vanilla, cornflour and sugar and once they are mixed to a thick but smooth paste gradually add the milk – a little at a time until it becomes a smooth liquid.

  10. Either microwave in 1 minute bursts stirring between each one or on the hob, stirring all the time –in a few minutes the crème patissiere will become very thick, shiny and smooth. Stir through the butter.
  11. Pour into the pastry case, smooth with the back of a spoon and leave to cool down and skin over.
  12. Decorate then with choice of fresh or tinned fruits.
  13. To glaze:

    Place 1 gelatine leaf into a jug of cold water and set aside for at least 10 minutes until softened.

  14. Add 20ml elderflower cordial to a small jug, top up to 95ml with just boiled water then drop into it the soaked gelatine leaf. The gelatine will dissolve immediately. Place the watery glaze into the fridge to firm up to the consistency of a very thick syrup.
  15. Once the tart is decorated brush over the thick syrup which will set to a sweet shiny glaze to show off your fruits.