Fresh Fruit Tarts

Published on August 11, 2015 | By

Ingredients

  • Crust:
  • 1/2 cup confectioners' sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks unsalted butter, softened and sliced
  • Filling: I used my custard recipe
  • Topping: Fresh strawberries, kiwi slices, blueberries, raspberries
  • Glaze:
  • 1 (6-ounce) can frozen limeade concentrate, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lime juice
  • 1/4 cup granulated sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
  3. For the filling and topping: Make custard. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
  4. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
  5. Keep the tart in the refrigerator. Remove about 15 minutes before serving.
  6. **I painted a thin layer of chocolate on the bottom of the tart shell so the custard would not make the shell go soggy. **You can also make bite-sized tarts for parties. Pictured is a bite-sized raspberry tart.
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