Glazed Fruit Tart Recipe – Australian Special
The Glazed Fruit Tart is a quintessential Australian dessert that combines a crisp, buttery shortcrust pastry with a rich, velvety pastry cream filling. Topped with an array of fresh, vibrant fruits such as strawberries, blueberries, kiwi, and mango, this tart is both visually stunning and delicious. The final touch is a glossy apricot glaze that adds a sweet sheen, enhancing the tart’s appearance and flavor. Perfect for special occasions, this dessert brings together textures and tastes in every bite.
- Prep Time30 min
- Cook Time30 min
- Perform Time20 min
- Total Time1 hr 20 min
For the Pastry Cream Ingredients:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 1/4 cup (60g) unsalted butter
- 1 teaspoon vanilla extract
For the Glaze Ingredients:
- 1/4 cup (60ml) apricot jam
- 1 tablespoon water
For the Fruit Topping Ingredients:
- Assorted fresh fruit (such as strawberries, blueberries, kiwi, raspberries, or mango)
Prepare the Tart Shell:
In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse a few more times until combined. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface, knead briefly, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess.
Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 5-10 minutes, or until the crust is golden brown. Cool completely.
Prepare the Pastry Cream:
In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.
Gradually add about 1/2 cup of the hot milk to the egg mixture, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Refrigerate until ready to use.
Assemble the Tart:
Once the tart shell has cooled, spread the pastry cream evenly over the bottom.
Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
Prepare the Glaze:
In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain if necessary to remove any solids.
Brush the warm glaze over the fruit to give it a shiny finish.
Recipe Notes :
Pastry Cream Consistency: Ensure the pastry cream is cooked until it thickens to a pudding-like consistency to provide a stable base for the fruit topping.
Fruit Selection: Choose a mix of seasonal fruits for the topping to enhance both flavor and visual appeal.
Glaze Application: Brush the apricot glaze gently over the fruit to give it a shiny finish without overpowering the natural flavors.
Serving Suggestions: Allow the tart to chill for at least 2 hours before serving to let the flavors meld and the tart to set properly.
Storage: Store any leftovers in the refrigerator for up to 2 days. The tart is best enjoyed fresh, but can be kept chilled.
