My husband’s birthday was yesterday and of course we wanted to make him a cake. However, one of his favorite desserts is fruit tart, so my 4 year old daughter and I decided to throw the frosting out the window and make one. We made an easy homemade fruit tart.
I love making fruit tarts. They are not only easy but also beautiful to make, and once they are done they look so yummy that you hardly want to eat it. Ahh the irony.
In order to have my 4 year old participate I knew I was going to have to simplify the process even more so I opted to get an pre-made pie crust. The crust of a pie is very different than the crust of a tart but it can still work.
3 Differences Between a Pie Crust and a Tart Crust:
1. A pie crust is flaky while a tart crust is more crumbly.
2. A pie crust is a little thicker than a tart crust and also deeper and higher on the sides.
3. A pie crust can be used for sweet or savory dishes, while a tart crust tends to be made with pastry dough and therefore is used more for desserts.
Now what is the difference between a pie, a tart and a galette? Ha! Let’s leave that one for another day.
How to make an easy fruit tart:
Ingredients for the crust:
- 1 pre-made piecrust.
- ½ cup semi-sweet chocolate baking chips
- 1 oz whole milk
So off we went to make our tart. We decided it needed a little something special on top of the crust, so we gave it an extra layer of semi-sweet chocolate melted with whole milk, then we refrigerated the crust for a while for the chocolate layer to harden. A little while later our double layer crust was ready for filling.
Ingredients for the simplest Pastry Cream in the World:
1 ¼ cups of whole milk
2 tablespoons of flour
2 tablespoons of corn starch
¼ cup granulated sugar
3 egg yolks
½ teaspoon of vanilla extract
In a bowl whisk the egg yolks with the sugar until it creates a smooth paste. Then add the flour and cornstarch and keep whisking. Continue to add the vanilla extract and the sugar. Put aside.
In a small pot heat up the milk until you see tiny bubbles on the sides. Then remove from heat and add the egg mixture to it. Whisk it until it’s smooth, then place back on the burner and cook it while whisking it for 40-60 seconds until you see it thicken and your pastry cream is done!
Spread the pastry cream evenly on the piecrust and put the “tart” in the refrigerator to let it cool.
Ingredients for the fruit and glaze:
- Fruit of choice
- 2 table spoons of apricot jelly
- 1/2 table spoon water
Pick the fruit that you want to decorate the tart with. Usually it has strawberries, blueberries, kiwi and peaches for a nice array of colors. Slice all fruits lengthwise.
Get the tart out of the refrigerator and start decorating it with the fruit however you want.
Finally, warm up a couple of spoonfuls of apricot jelly with one spoon of water in the microwave and use that to brush on the fruit like you were painting them. This will give the fruit a beautiful glaze and will also help the fruit stay in place.
Avahna (my 4 yr old daughter) and I decided to divide the tasks so I made the pastry cream and she took care of cutting the fruit (with a butter knife), arranging it on the tart and glazing it.
The fruit tart was delicious and more importantly the birthday boy loved it. Cooking with my little one was the sweetest part of all.
Moraleja: Some of the best gifts are the ones we make and specially the ones we bake.