Tuesday, August 13, 2013

Favorite Fruit Tart

We are a little late with the best ever Fruit Tart this year. We didn't make it over the July 4 holiday like we usually do. That doesn't matter because it's still the best fruit season time and the tart is still one one my favorite desserts, especially this year.
One reason the tart was extra wonderful this year: we remembered to spray the non-stick tart pan before pressing the shortbread crust into the pan. This means the crust did not stick and crumble and fall apart/fly around the kitchen when we removed the tart from the pan.
Still lots of creamy, vanilla goodness - I love seeing the vanilla bean flecks.

The other reason the tart was so wonderful this year: lots of fruit. Quantity, quality, and variety. Kiwi, local peaches, cherries, blueberries, and strawberries. Oh my gosh. I ate way more fruit than what was on top the tart.
If we're serving this tart to guests, we put fruit all over the tart. If we're serving just to ourselves over a 3-4 day period, then we add the fruit on a per slice basis. So no photos of an entirely fruit covered tart, just a photo of my slice and the fruit I put on it.

I will be so sad when summer ends and the best fruit season time is over for another year.

Shortbread Crust recipe here page 868.
Pastry Cream recipe here. Scroll to page 58.

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