Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Fruit tart
Fruit tart

Fruit tart

Preparation 20 minutes
Cooking time 25 minutes
Servings 11

Ingredients

Shortbread:

  • 500 mL (2 cups) all-purpose flour
  • 2.5 ml (1/2 tsp) salt
  • 250 ml (1 cup) softened butter
  • 1/2 cup (125 ml) icing sugar
  • 1 egg

Custard:

  • 500 ml (2 cups) milk
  • 180 ml (3/4 cup) sugar
  • 5 egg yolks
  • 60 ml (1/4 cup) cornstarch
  • 60 ml (1/4 cup) amaretto
  • 30 ml (2 tbsp) butter

Garnish :

  • 750 ml (3 cups) fruit (grapes, blueberries, sliced ??kiwis, sliced ??mangoes, sliced ??strawberries)
  • 125 ml (1/2 cup) apricot or currant jelly
  • 45 ml (3 tbsp) Amaretto

Preparation

Shortbread:

  • Preheat the oven to 200 °C (400 °F).
  • In a bowl, combine the flour and salt.
  • Reserve.
  • Using an electric mixer, beat the butter and icing sugar until a creamy consistency is obtained.
  • Add the egg and mix until the mixture is smooth.
  • Using a wooden spoon, stir in the dry ingredients.
  • Press dough into 4 to 5-inch (10-12 cm) removable-bottom tart pan with fingers and refrigerate for 1 hour.
  • Bake the tart shells for about 15 minutes or until the crust is golden.
  • Let cool completely.

Custard:

  • In a saucepan over medium heat, heat the milk with half the sugar.
  • In a bowl, beat the egg yolks with the remaining sugar until the mixture whitens and is thick.
  • Stir in the cornstarch. Pour half of the milk mixture over the egg yolks, whisking to temper the preparation.
  • Transfer this mixture to the saucepan containing the remaining milk and add the amaretto.
  • Cook over low heat, whisking, for about 5 minutes or until the cream thickens slightly.
  • Incorporate the butter.
  • Pour the pastry cream into the crust, cover with plastic wrap directly over the cream and let cool for at least 3 hours.

Garnish:

  • In a small saucepan over medium heat, melt the jelly with the amaretto.
  • Garnish the tarts with a mixture of fruits or choose only one fruit per tart.
  • Using a brush, frost the fruit with the jelly and let cool for at least 30 minutes before serving.
Availability in stores