Ingredients:

For the Tart Crust:

 

• 1 and 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 2 tablespoons ice water

For the Tart Filling:

1 cup pastry cream (store-bought or homemade)

Assorted fresh fruits (strawberries, blueberries, kiwi, etc.)

Apricot or fruit preserves for glazing

 

Instructions:

For the Tart Crust:

 

Prepare the Dough:

In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add Egg Yolk and Water:

Add the egg yolk and pulse. Gradually add ice water, one tablespoon at a time, until the dough comes together.

Form the Dough:

Turn the dough out onto a floured surface and knead it a few times until it comes together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough:

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit your tart pan. Press the dough into the bottom and sides of the pan. Trim any excess.

Pre-bake the Crust:

Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment paper, then bake for an additional 5-7 minutes or until the crust is golden brown. Allow it to cool completely.

For the Tart Filling:

Prepare the Pastry Cream:

If you're making your own pastry cream, prepare it according to the recipe or use store-bought pastry cream.

Assemble the Tart:

Spread the pastry cream evenly over the cooled tart crust.

Add Fresh Fruits:

Arrange your favorite fresh fruits on top of the pastry cream.

Glaze with Preserves:

Warm the apricot or fruit preserves in a small saucepan or microwave. Gently brush the warmed preserves over the top of the fruit to give it a glossy finish.

Chill and Serve:

 

Refrigerate the tart for at least 1-2 hours before serving to allow the flavors to meld. Slice and enjoy!

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