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hi I'm Stephanie Jaworski of joy baking
calm today we're going to make a classic
fruit tart there are three components to
a fruit tart
there's the tart shell the pastry cream
and the fresh fruit there is a recipe
for a sweet pastry crust on the site
along with the video and you need to
fully bake and have that cooled and
there is also a recipe for a pastry
cream along with the video on the site
so what you could do is a few days
before you're going to need the fruit
tart you could make and cool the crust
as well as the pastry cream so normally
you could just put the pastry cream onto
the tart shell and then layer the fruit
but what I'm going to show you is first
in order for the cream not to to make
the crust a little soft you can take
heat 1/2 cup is about 120 milliliters of
apricot fruit preserves just bring that
to just to boiling and then I'm going to
strain that to get rid of any of the
large pieces of fruit so just strain
that into a bowl
so once you do that it's a little thick
so what I'm going to do is just add a
little bit of water or you could even
add a little bit of a cure and then what
I'm going to do is take a little of that
and I'm just going to brush the bottom
of the tart shell and what that does is
oh no it's cracked a little that's okay
it's just going to seal the crust so
therefore once we put the cream in there
it won't make it soggy now normally what
you want to do is put the the apricot
preserves on there and then just leave
it for maybe 15 minutes for it to dry
but from the interest of time I won't do
that so then what we're going to do then
is take the pastry cream and put it into
the shell now if you had put this in the
refrigerator it'll be and then brought
it to room temperature what you want to
do before you put into the shell is just
kind of whisk it to get it soft you
could also add like a half a cup of
softly whipped cream to the pastry cream
and that would even make it not so thick
so then just empty that in and then just
back the spoon or an offset spatula
spread that
so we just want a nice even layer
okay and now what we're going to do is
layer the fruit now you could use a
variety of fruits and berries what I
have here is I have some kiwi fruit that
I've peeled and sliced up I have some
strawberries some raspberries and
blackberries now you could just take all
this and just kind of pile it
haphazardly on top or you could like
making concentric circles and you can be
just as creative as you want with this
I'm just going to do kind of
depend just use whatever fruit is in
season that it's really nice-looking you
could use even just one berry if you
wanted to cover the whole thing with say
just raspberries or blackberries
blueberries really just his personal
choice and what kind of fruit your
family likes
and then you could just I'll just use
some kiwi fruit maybe all alternated
with some strawberries kind of overlap
them as you can see there's no real
right or wrong way to do this
and then just left some blackberries in
the center
like so now if you wanted I tend to just
do it like this but you could a lot of
times the professionals like to take
more of the apricot preserves and I'm
just going to it's a little thick I'm
just going to thin it out with a little
more water and what they like to do and
this to seal in the fruit so it doesn't
get dry especially the cut fruit is to
just put a light coating of the
preserves use pastry brush on the fruit
and this will keep it from drying out
and they also makes it nice and shiny
and you could make this early in the day
and just store it cover and store it in
the refrigerator but try to bring it to
room temperature before serving so there
you go fruit tart until next time I'm
Stephanie Jaworski of joy baking calm Subtitles End: mo.dbxdb.com