Weekend Recipe: Fresh Fruit Tart

It's officially spring — here's how to spotlight the best of this season's fruit

Farmers markets across the country are putting out the season's first strawberries, thin stalks of rhubarb, and early blueberries. California citrus is still plentiful and ripe. Here's a show-stopping dessert that captures the best fresh fruit available now, no matter the season or region of the country. Here, the pastry chef behind Dulce Delight, Raiza Costa, shares her recipe for a straightforward tart that can serve as the base for any fresh fruit. Segment tangerines and layer them atop this tart for a bright dessert or slice strawberries and fan them out in concentric rows. For something even easier, sprinkle a couple of pints of fresh blueberries all over the top and dust it with powdered sugar. Keep this recipe handy as raspberries, blueberries, peaches, and plums hit markets and fruit stands this summer.

Fresh Fruit Tart

Crust:
1 cup all purpose flour
2 tbsp sugar
pinch of salt
8 tbsp unsalted butter- cold
1 large egg
cold water if needed

Pastry cream:
1.5 tbsp all purpose flour
1.5 tbsp cornstarch
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean
4 large egg yolks
5 tbsp sugar

2 cups strawberries, or any fresh, seasonal fruit, for decoration

Fruit Glaze (optional)

5 gelatin sheets
1 cup sugar
½ cup water
1/4 orange zest
1/4 lemon zest
1/2 vanilla bean

To make the glaze combine sugar and water in a pan. Add orange zest, lemon zest and vanilla. Bring to a boil and stir just until the sugar have dissolved. Remove from heat.
In a bowl filled with cold water soak the gelatin sheets for 5 minutes. Squeeze them and add to the warm sugar mixture. Strain the syrup and brush over the strawberries. Keeps good for 2 weeks on the fridge. Warm it at a double boiler to reuse.

Video: How to Make a Fresh Fruit Tart

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