Who doesn’t love fruit tarts. The crumbly buttery pastry. The smooth, rich custard, be it egg or cream cheese. The explosion of flavor from the fruit. If you don’t like them (Jin Yin i’m looking at you) something’s seriously wrong with you.
Just look at them. How could you not love that
It was the first time that our pastry was so successful (Huzzah). No playdough consistency pastry that was impossible to peel off from the baking paper. No endless struggle to roll out the dough. None of that nonsense. And the way all the flavors came together. It was so so so so good.
We had a lot of fun making and especially decorating them. We tried to make a peach rose and it kinda-sorta-succeeded. Overall, it’s worth the effort to prep and make these. Excuse our poor photography and food presentation. Work in progress k. We promise we’ll get better at making our food look nicer.
See how many tarts we made. Guess how long they lasted. In 2 days, we had 2 tarts left. That’s how good they are. Trust me and go bake these. Now. Stop waiting. Go
Filling recipe credits go to Joy of Baking
For the crust
- 200 grams/ 7 oz Cold cubed unsalted butter
- 300 grams/ 21/3 cups Plain flour
- 25 grams/ 2 Tbsp Caster sugar
- Pinch of salt
- 2-3 Tbsp of ice water
For the filling
- 240 grams/ 1 cup Cream cheese
- 240 grams/ 1 cup Cold, heavy cream (at least 35% fat)
- 50 grams/ ¼ cup Caster sugar
- 1 tsp pure vanilla extract
For the fruits
- Just get whatever fruits you like. Strawberries, blueberries and peaches are good
1. For the crust, sieve the Plain flour into a large bowl, and combine with the Sugar and Salt
2. Put the cubes of Butter into the flour mix straight from the fridge. It’s important that it is as cold as possible
3. Rub the Butter into the flour mix until the mixture resembles fine breadcrumbs
4. Make a well in the center, and add in a tbsp of Ice water at a time, until the dough can come together easily but is not overly sticky. If it’s too sticky, add some flour in.
5. Form the dough into a disc, wrap it in clingfilm and refrigerate for at least 2 hours
6. Once dough has rested, roll it out onto a lightly floured surface until it is around 3mm thick
7. Cut out circles and ease them into your tart tins. Do not push them in but slowly ease them in from the sides.
8. Leave some extra dough on the sides, it will shrink while baking. Poke holes into the base, and refrigerate for at least half an hour
9. Preheat oven to 190 ° C / 374 ° F and bake for 10-15 mins or until lightly golden brown. Take the pastry out of the tart tins and leave to cool
10. For the Filling, beat the Cream cheese, Heavy cream, Sugar and Vanilla together until the mixture forms soft peaks
11. For the Fruit, wash and cut them however you like
12. To assemble, fill the tarts with the cream cheese mix until 3/4 full. Piping them in is the easiest way to do this. Then press in your fruits in whatever arrangement you like. Leave it for a few hours to set in the fridge
Recipe makes 12-15 8cm tarts
Posted by Kester