fruit tower recipe

A Guide to Perfect Fruit Tarts

Fruit tarts, with their buttery crust, creamy filling, and vibrant toppings, are a delightful dessert. Here’s a simple guide to crafting this classic.

Start with the shortcrust pastry: Mix 200g flour, 100g cold butter (cubed), 50g sugar, and a pinch of salt until crumbly. Add 1 egg yolk and 2 tbsp ice water, knead gently, then chill for 30 minutes. Roll out, line a tart pan, and blind-bake at 180°C (350°F) for 15 minutes until golden.

For the pastry cream, heat 500ml milk with vanilla. Whisk 4 egg yolks and 60g sugar until pale, then fold in 30g cornflour. Pour the hot milk into the yolk mixture, return to low heat, and stir until thick (5-7 minutes). Cool completely.

Assemble by spreading the cooled pastry cream into the baked shell. Arrange fresh fruits—strawberries, blueberries, kiwi, or peaches—artfully on top. Brush with warmed apricot jam for a glossy finish. Chill for 1 hour before serving.

For variations, try adding a layer of almond frangipane or swapping pastry cream for mascarpone cream. The key? Use ripe, seasonal fruits for the best flavor. Enjoy your homemade masterpiece!