Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup apricot jam
- 2 cups fresh fruit of your choice (strawberries, blueberries, raspberries, etc.)
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Small bowl
- Fork
Step-by-Step Instructions:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, whisk together the flour and salt.
3. Add the butter and cut it into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Add the ice water and mix until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and knead it a few times.
6. Roll the dough out to a 12-inch circle and transfer it to the tart pan.
7. Trim the edges of the dough and prick the bottom of the tart with a fork.
8. Bake the tart shell for 15 minutes.
9. Meanwhile, in a small bowl, combine the sugar, lemon juice, cornstarch, and cold water.
10. Spread the apricot jam over the bottom of the tart shell.
11. Arrange the fresh fruit on top of the jam.
12. Pour the sugar mixture over the fruit.
13. Bake the tart for 25 minutes, or until the fruit is tender and the crust is golden brown.
14. Let the tart cool before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Temperature: 375 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12 g
Carbohydrates: 43 g
Protein: 4 g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Unsalted butter can be substituted with vegan butter.
- Apricot jam can be substituted with any other type of jam or preserves.
- Fresh fruit can be substituted with canned or frozen fruit.
Variations:
- The tart shell can be made with a graham cracker crust instead of a pastry crust.
- The tart can be topped with a dollop of whipped cream or a scoop of ice cream.
- The tart can be made with different types of fruits such as apples, peaches, or pears.
Tips and Tricks:
- Make sure the butter is cold when making the pastry crust.
- The tart shell can be made ahead of time and stored in the refrigerator for up to 3 days.
- The tart can be served warm or at room temperature.
Storage Instructions:
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The tart can be reheated in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
The tart can be served on a platter with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
The tart can be garnished with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
The tart pairs well with a glass of white wine or a cup of coffee.
Suggested Side Dishes:
The tart can be served with a side of fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the tart shell is too crumbly, add a tablespoon of cold water at a time until the dough comes together.
- If the tart shell is too dry, add a tablespoon of butter at a time until the dough is moist.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean before use.
Food History:
Fruit tarts have been around since the 16th century and were originally made with a sweet pastry crust and a variety of fruits.
Flavor Profiles:
The tart has a sweet and tart flavor from the combination of the pastry crust, apricot jam, and fresh fruit.
Serving Suggestions:
The tart can be served as a dessert or as a light snack.
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