Fresh Fruit Tart Recipe

Step 1

Make Pastry Cream Recipe first since it needs time to set. Place a sheet of plastic wrap directly over the surface and cool the cream to room temperature then refrigerate for 2 hours to set. You can make the cream a few days ahead.

Step 2

Make the Tart Crust Recipe in a 10 to 11-inch round tart pan. Once baked, remove from the oven and transfer the pan to a wire rack to cool completely to room temperature then carefully release the tart from the pan. You can leave the bottom of the pan on if you prefer.

Step 3

Set the tart pan over your serving platter (it will be hard to transfer once the crust is filled). Spread the pastry cream evenly into the tart pan.

Step 4

Arrange your fruit to your preference. You can either arrange fruit in rings or scatter it randomly over the top.

Step 5

Make the Glaze: In a heat-safe bowl, combine apricot preserves and 1 Tbsp water and microwave for 30 seconds just enough to soften and loosen up the preserves. If preserves have a lot of fruit pieces, you can strain those out. Use a pastry brush to brush preserves over the fruit, applying an even coating over all the fruit.