Classic Fruit Tart

Classic Fruit Tart

● 350 g sweet short pastry flour for rolling

For pastry cream:
● 5 yolks
● 100 g fine crystalline sugar
● 2 tbsp. l flour
● 350 ml of milk
● 1 vanilla pod
For decoration and glaze:
● fresh fruit (kiwi, pineapple)
● berries (strawberry, red currant)
● 6 tbsp. l apricot jam
● rectangular silicone mold for tarta size 24 x 15 cm
● greaseproof paper
● dry beans
● baking tray


  1. Roll the dough into a thin layer in the form of a rectangle on a lightly sprinkled surface.
  2. Carefully place the dough in the form, pressing it to the bottom and sides, not forgetting the corners.
  3. Cut the top of the dough cake with a sharp knife, make frequent punctures with a fork. Put in the fridge for 30 minutes.
  4. Preheat oven to 180 ° C. Cover the blank with a sheet of baking paper or greaseproof paper, add dry beans. Put the form on a baking sheet. Bake in a blind way for 15 minutes. Remove the paper with the beans and cook another 10-15 minutes, until the cake becomes golden. Allow to cool completely, put the prepared base of the mouth on the dish. Begin to decorate the tart.
  5. Shake yolks with sugar in a lush pale yellow cream. Pour the flour.
  6. Pour the milk into the skillet, cut the vanilla bean in half lengthwise and transfer the seeds to the milk with the tip of a knife. Boil it and immediately pour it into the yolk cream, without stopping whipping. Put the cream on a low fire and, while stirring, bring to a boil. Boil, avoiding vigorous boiling, for 2 minutes, then strain into a clean container. Flour is mixed into the cream according to the recipe, so it will not curdle at the moment of boiling. Cream enough to lightly simmer a couple of minutes for brewing flour. In order not to form lumps, thoroughly rub the mass before boiling and rub the already prepared one through a sieve.
  7. Pour or spoon the cream into the mold, leveling the surface. Let the cream harden completely.
  8. Peel the fruit, remove the stem and cut. Cut kiwi and pineapple into thin slices, large strawberries — in half or in four, separate small twigs from the currant. Spread the fruit arbitrarily on the cream. Heat the apricot jam until boiling, rub through a sieve and grease the fruit with the resulting icing. Before serving, it should harden.

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