Ingredients

  • Crust
  • ¾ cup plain flour Plus 1 tablespoon
  • ¼ cup sugar, caster
  • ¼ cup butter, unsalted
  • 2 egg yolks
  • drop vanilla
  • Topping
  • 1 apples, pink lady red skinned, sliced
  • 1 kiwi fruit sliced
  • 1 bunch grapes, black halved
  • any seasonal fruit works
  • Glaze
  • ½ cup apricot preserves
  • 2 tablespoons water

Directions

1. Combine all crust ingredients in a food processor and blend until large pea size bits form. Pour out onto large sheet of plastic wrap. Fold plastic wrap over and combine into a ball. Plastic wrap is to keep your hands off of crust and to reduce need for flour. Once in a ball roll out into an 8" circle, keep plastic wrap over top and bottom of pastry. Place pastry onto baking sheet with no sides. Crimp edges. Chill until firm.
2. Preheat oven to 375*F. Bake pastry until light biscuit colored and center is dry to touch about 15 minutes. Remove from oven. Slide palette knife under pastry to loosen from baking sheet. Cool.
3. Glaze Heat preserves and water until boiling. Strain. Reheat strained portion until coating consistency. Keep warm.
4. Topping Slice fruit one, starting with the type you want around the outer edge. Arrange on crust 1/4" from pastry edge. Glaze generously. Slice next fruit, arrange, glaze. With 8" tart you can arrange 2-3 types of fruit.

Notes
Serving Ideas:Original serves 4.


Categories
Desserts, tarts/piesFruit
Keywords
tarts/piesFruit Desserts
MacGourmet downloadFruit Tart, Pâte Sucrée (American). To import, drag image to your MacGourmet recipe box.