Hello my wonderful people!
I have just been bothered by the idea of making and eating a fruit tart so bad that I had to do it, so just the other day, in the middle of winter, I decided to make a fruit tart without any berry! Can you imagine? Winter is not berry time, so everyone told me, so I just went without adding any strawberry or raspberry or blueberry to my tart. Then, the very effing next day, I went to the supermarket where there was no berries in sight the day before, to find boxes of fresh strawberries and I was screaming inside “Whyyyyyyyyyy??!” I made my tart and took pictures and everything!!!! Arggggh! If my tart had not turned out to be up to expectation, I would have flipped the shit, guys, on fate… mostly because I can’t go into the supermarket and yell at them for not having strawberries when I needed those babies for my fruit tart…
So anyway, here we go! I got the base recipe from Sally’s baking addiction and have adjusted it to my taste and baking temperature. Also, I did not feel like putting glaze on my fruit tart because I felt that just fresh fruit was already heavenly, no need for added sugar content.
- 30ml cold heavy cream
- 1 large egg
- 1/2 teaspoon almond extract
- 170g all-purpose flour
- 40g sugar
- 1/4 teaspoon salt
- 115g unsalted butter, cold and cubed
- 8 ounces mascarpone, cold
- 120ml heavy cream, cold
- 20g powder sugar
ASSORTED FRESH FRUIT
- Whatever fruit you like ^_^, I used:
- 2 mandarin oranges
- 1/4 a mango
- 5 kiwis
- Note: I would recommend using strawberries, raspberries and blueberries to diversify the taste as well as the colors. I wanted to, but they were not in season, therefore too hard to find…
- Whisk the heavy cream, egg, and almond extract together in a small bowl. Set aside.
- Place the flour, powder sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture feels like sand. Add the wet ingredients gradually while continuing to pulse the mixture, until it forms a ball. You may not use all of the wet ingredients. Don’t add more wet ingredient once your dough is formable. Too much liquid will make the dough very hard to work with.
- Wrap the ball of dough in plastic wrap and refrigerate for at least 1 hour.
- Dust your work surface generously with flour because otherwise it will be quite sticky, this dough. Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around.
- Refrigerate the dough that has been placed in a tart pan for at least another 30 minute
- Preheat oven to 180°C. Remove crust from the refrigerator, line the inside with foil, and fill with pie weights. If you don’t have pie weights, fill it with rice or beans instead. This will prevent the dough from puffing up and losing shape under heat.
- Bake the crust for 10 minutes, remove crust from the oven, reduce oven heat to 160°C, and carefully remove the foil and weights. Use a fork to prick a few holes into the bottom of the crust and bake, without weights, for 10 more minutes or until lightly golden brown. Allow to cool completely before filling.
- Put all the mascarpone, heavy cream and sugar in a mixer bowl and using a mixer to whipped it up. Note that the mascarpone and whipped cream has to be cold. The mascarpone will make the cream filling texture thicker and creamier.
- Use a spatula to spread the cream out evenly in your cooled tart.
- Garnish the tart with fresh fruit of your choice.
- Refrigerate and serve when ready!
And there we go! Simple, easy, delicious! Have fun guys and bon appétit!