FREE IN−STORE DELIVERY with any purchase of $75 or more

 

Fruit tart

Preparation

20 minutes

Cooking

25 minutes

Servings

11 servings

Fruit tart
Add to favourites

Please create an account and sign in to add recipes to your favourites.

 

Ingredients

FRENCH CUSTARD

375 ml (1 1/2 cups) milk
2 ml (1/2 tsp.) vanilla extract
4 egg yolks
125 ml (1/2 cup) sugar
45 ml (3 tbsp.) cornstarch

SWEET PASTRY

430 ml (1 3/4 cups) all-purpose flour
125 ml (1/2 cup) icing sugar
80 ml (1/3 cup) softened butter
2 egg yolks
60 ml (1/4 cup) milk
Zest of 1 lemon, grated
Zest of 1 orange, grated

GARNISH

80 ml (1/3 cup) apricot jam
6 to 8 strawberries, tailed and sliced
2 kiwis, peeled and sliced
1 tangerine, peeled and segmented
80 ml (1/3 cup) blueberries

Directions

FRENCH CUSTARD

  1. In a saucepan, heat the milk and vanilla extract over medium heat.
  2. In a bowl, with a whisk, mix together the egg yolks and sugar vigorously until the sugar has dissolved completely.
  3. Add the cornstarch to the mixture.  
  4. As soon as it starts boiling, pour half of the mixture into the bowl and stir.
  5. Place it back in the saucepan and cook, stirring continuously until thick.  
  6. Place in a bowl and cover with plastic wrap placed directly on the French custard to prevent it from drying.
  7. Refrigerate for about 1 hour.

SWEET PASTRY

  1. In a bowl, mix together the flour, sugar and butter, using your fingers.
  2. Make a well in the centre and add the milk and egg yolks.
  3. Combine all the ingredients.
  4. Add the zest and knead slightly.
  5. Make a disk with the dough.
  6. Wrap in plastic wrap and refrigerate for 1 hour.
  7. Preheat the oven to 200°C (400°F).
  8. Roll out the dough, about 5 mm (1/4 in.) thick.
  9. Place the rolled-out dough on a 23 cm (9 in.) cake pan with a removable bottom buttered beforehand.
  10. Fill with dried peas or baking beans.
  11. Bake in the oven for 20 minutes.
  12. Turn off the heat.
  13. Remove the beans and bake for another 10 minutes.
  14. Let cool.

GARNISH

  1. In a saucepan, heat the apricot jam over medium heat.
  2. Cook, stirring constantly until liquefied.
  3. Set aside.
  4. Spread the French custard evenly at the bottom of the cake pan.
  5. Garnish with fruit.
  6. With a brush, coat the fruit with a generous amount of apricot jam.
  7. Refrigerate for about 1 hour.  
  8. Serve.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on SAQ.com. Bottles may vary in appearance from the ones shown in product pages.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.