Here is the recipe<\/p>\n
Important Ingredients:<\/p>\n
For the pastry crust:<\/p>\n
– 1 1\/4 cups all-purpose flour
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, cold and cubed
\n– 1 egg yolk
\n– 2-3 tablespoons ice-cold water<\/p>\n
For the filling:<\/p>\n
– 1 1\/2 cups pastry cream or custard (you can make your own or buy it pre-made)
\nFor the fruit topping:<\/p>\n
– Assorted fresh fruits (strawberries, blueberries, kiwi, peaches, etc.)
\nApricot jelly or fruit preserves for glazing
\nInstructions:<\/p>\n
Prepare the pastry crust:
\na. In a food processor, combine the flour and sugar. Pulse to mix.
\nb. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
\nc. In a small bowl, beat the egg yolk with 2 tablespoons of ice-cold water.
\nd. Slowly add the egg mixture to the flour mixture in the food processor while pulsing. Add more water if needed until the dough comes together.
\ne. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for about 30 minutes.<\/p>\n
Preheat the oven to 375\u00b0F (190\u00b0C).<\/p>\n
Roll out the pastry:
\na. On a floured surface, roll out the chilled pastry dough into a circle large enough to fit your tart pan.
\nb. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, trimming any excess.<\/p>\n
Blind bake the crust:
\na. Line the pastry with parchment paper and fill it with pie weights or dried beans.
\nb. Bake in the preheated oven for about 15 minutes, or until the edges start to turn golden.
\nc. Remove the parchment and weights, and bake for an additional 10-12 minutes or until the crust is golden brown. Let it cool completely.<\/p>\n
Prepare the filling:
\na. Make your pastry cream or custard according to your preferred recipe or use store-bought.
\nb. Spread the pastry cream evenly over the cooled tart crust.<\/p>\n
Arrange the fruit:
\na. Wash and slice the fresh fruits as desired.
\nb. Arrange the fruit slices or pieces on top of the pastry cream in an attractive pattern.<\/p>\n
Glaze the tart:
\na. In a small saucepan, heat the apricot jelly or fruit preserves over low heat until it becomes liquid.
\nb. Gently brush the melted jelly over the fruit to create a shiny glaze.<\/p>\n
Chill the tart:
\nPlace the fruit tart in the refrigerator for at least an hour to allow the flavors to meld.<\/p>\n
Your sweet fruit tart is now ready to be served! Enjoy this delightful dessert as a refreshing and visually appealing treat.<\/p>\n","protected":false},"excerpt":{"rendered":"
Here is the recipe Important Ingredients: For the pastry crust: – 1 1\/4 cups all-purpose flour – 1\/4 cup granulated sugar – 1\/2 cup unsalted butter, cold and cubed – 1 egg yolk – 2-3 tablespoons ice-cold water For the filling: – 1 1\/2 cups pastry cream or custard (you can make your own or… Read More Rick Cream Treat – Fruit tart<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-576","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=\/wp\/v2\/posts\/576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=576"}],"version-history":[{"count":1,"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=\/wp\/v2\/posts\/576\/revisions"}],"predecessor-version":[{"id":579,"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=\/wp\/v2\/posts\/576\/revisions\/579"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=\/wp\/v2\/media\/578"}],"wp:attachment":[{"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.upcakedigital.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}