Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 tsp salt
- 1/2 cup apricot jam
- 2 cups mixed fresh fruit (such as strawberries, blueberries, kiwi, and mango), sliced or diced
- 1 tbsp powdered sugar, for dusting
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Add the egg yolk and mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
3. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Transfer the dough to the tart pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
7. Remove the parchment paper and pie weights and bake for an additional 10-15 minutes or until the crust is golden brown. Let cool completely.
8. In a small saucepan, heat the apricot jam over low heat until melted. Brush the melted jam over the bottom of the cooled crust.
9. Arrange the sliced or diced fruit over the jam in a decorative pattern.
10. Dust the powdered sugar over the top of the fruit.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 285
Fat: 14g
Carbohydrates: 37g
Protein: 3g
Fiber: 2g
Sugar: 20g
Sodium: 77mg
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Salted butter can be substituted for unsalted butter, but omit the salt in the recipe.
- Peach or raspberry jam can be substituted for apricot jam.
- Any combination of fresh fruit can be used.
Variations:
- Add a layer of pastry cream or whipped cream before arranging the fruit.
- Use a different type of crust, such as a graham cracker crust or a shortbread crust.
- Add a drizzle of melted chocolate over the fruit.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Chill the dough before rolling it out to prevent it from sticking to the rolling pin.
- Use a sharp knife to slice the fruit for a clean cut.
- Dust the powdered sugar over the fruit just before serving to prevent it from melting.
Storage instructions:
Store the fruit tart in the refrigerator for up to 3 days.
Reheating instructions:
The tart can be served cold or at room temperature.
Presentation ideas:
Serve the fruit tart on a decorative platter or cake stand.
Garnishes:
Add a sprig of fresh mint or a dollop of whipped cream on top of the fruit.
Pairings:
Serve the fruit tart with a cup of coffee or tea.
Suggested side dishes:
The fruit tart can be served as a dessert on its own.
Troubleshooting advice:
- If the crust shrinks during baking, it may not have been chilled long enough or the oven temperature may be too high.
- If the fruit releases too much juice, pat it dry with a paper towel before arranging it on the tart.
Food safety advice:
Make sure the fruit is washed and dried before slicing.
Food history:
Fruit tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
The sweet and buttery crust pairs well with the tartness of the fruit and the sweetness of the jam.
Serving suggestions:
Serve the fruit tart as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Italian