With Mother’s day this weekend, I thought that I’d post a beautiful dessert that is perfect for the occasion. I won’t be with my Mom this weekend, but I’m actually going home the following weekend and we will celebrate then! And Mom if you are reading this, I got an awesome surprise for you….but no hints!
Fruit tarts remind me of gardening and being outside, which is often what I do with my Mom when I’m Home. If it’s nice out, we are outside gardening. Our whole backyard is rimmed with flower gardens and beyond that is a large field that deer, turkeys, moose and all sorts of other creatures love. Ahhh New Hampshire! In Brooklyn the most wildlife we see is a pigeon 😉
I’ve topped this tart with my favorite berries; strawberries, blackberries and blueberries. But if you are making your own, feel free to use any fruit that you wish and decorate as you please. Fruit Tarts are just as much artwork as dessert!
And to all of you readers out there, have a happy Mother’s Day and make sure to say thank you to the gal that raised you!
Berry Fruit Tart
- 1/4 lb Cold Butter cut or grated into small pieces
- 1 1/2 Cups Flour
- 2 Tbsp Sugar
- 3 Egg Yolks
- Water as needed
- 2 Egg Yolks
- 1/4 Cup Sugar
- 1/4 Cup Flour
- 1 Cup Cream
- 2 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- Fresh Fruit your choice
- 3/4 Cup Marmalade
Cut butter into flour with a dough blender until it resembles course meal. Mix in sugar and egg yolks. Fold mixture together and press to form a ball. If dough is too dry, add water sparingly until dough is moist enough to hold shape. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375. Roll pastry on a floured surface until it is large enough to cover the sides of a tart pan. Place in pan and trim excess. Press dough into sides of the pan.
Cover with foil and use pastry weights or dried beans for the first 20-25 minutes. Then remove weights and foil and cook for an additional 5 minutes. Remove from oven and let cool.
Whisk egg yolks, sugar, and flour until thickened. Heat milk in a small sauce pan until its simmering. Whisk in hot milk in small batches until fully combined. Make sure to whisk until all lumps are gone.
Put custard into sauce pot and cook on low until thickened enough to coat the back of a spoon. Let cool completely.
Spoon custard into the baked tart shell and spread evenly throughout the crust. Place fruit on top of custard. Seal with marmalade by heating up marmalade and brushing over fruit.