Simplest Tart Recipe: How to Make Tart?

3 Ways to Serve Tarts

Tarts are versatile and can be served as desserts, snacks, or even as a part of a meal, Consider the following ways to serve tarts:

1. Individual Mini Tarts: Create a charming presentation by making mini versions of your favorite tarts. These bite-sized treats are perfect for parties, gatherings, or dessert buffets. You can offer an assortment of flavors, allowing guests to sample different varieties.
2. Tart Platter with Assorted Toppings: Set up a tart platter with a variety of toppings. For sweet tarts, include whipped cream, fresh berries, chocolate shavings, and a dusting of powdered sugar. For savory tarts, offer options like crumbled feta, sliced cherry tomatoes, arugula, or drizzles of balsamic glaze. This interactive setup lets people customize their tart experience.
3. Tart Sundae: Turn dessert tarts into a delightful tart sundae. Place a scoop of ice cream or gelato on top of a warm tart just before serving. The combination of the warm, flaky pastry and the cold, creamy ice cream creates a delightful contrast in textures and temperatures.

These ideas not only add flair to your tart presentation but also enhance the overall dining experience. Feel free to experiment with flavors and toppings to suit your preferences and the occasion. And remember, you can always find more inspiration and refine your skills through the pastry classes offered at PastryClass.

4 Tips for Making Tarts

Keep these tips in mind when making tarts:

1. Chill Your Crust: Ensure your pastry crust is well-chilled before rolling to achieve a flaky texture.
2. Balance Your Fillings: Achieve a harmonious flavor by balancing sweetness or richness with complementary ingredients.
3. Prevent Soggy Crusts: Pre-bake your crust or use a barrier like egg wash to prevent sogginess, especially with juicy fillings.
4. Get Creative: Experiment with shapes and decorative edges for visually appealing and delicious tarts.

Simplest Classic Fruit Tart Recipe

Ingredients:

Tart Shell:

• ✓ 180 grams all-purpose flour
• ✓ 60 grams powdered sugar
• ✓ 1.5g salt
• ✓ 225g unsalted butter, cold and cut into small pieces
• ✓ 18g egg yolk
• ✓ 15-30g ice water

Pastry Cream:

• ✓ 480g whole milk
• ✓ 100g granulated sugar
• ✓ 30g cornstarch
• ✓ 1.5g salt
• ✓ 72g egg yolks
• ✓ 10g vanilla extract

Fruit Topping:

• ✓ Assorted fresh fruits (strawberries, blueberries, kiwi, peaches, etc.)
• ✓ Apricot jam for glazing

Instructions:

Tart Shell:

1. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
2. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until the dough comes together.
4. Turn the dough out onto a floured surface, knead it a few times to bring it together, then shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. Roll out the dough on a floured surface and press it into a tart pan. Trim excess dough from the edges.
7. Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans.
8. Bake for 15 minutes, then remove the weights and bake for an additional 10-15 minutes, or until golden brown. Allow it to cool completely.

Pastry Cream:

1. In a saucepan, heat the milk until it's just about to boil.
2. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens.
5. Remove from heat, stir in vanilla extract, and let it cool. Cover with plastic wrap directly on the surface to prevent a skin from forming.

Assembly:

1. Spread the pastry cream evenly over the cooled tart shell.
2. Arrange sliced fresh fruits on top of the pastry cream in an attractive pattern.
3. In a small saucepan, warm apricot jam over low heat until it becomes liquid. Strain to remove any solids.
4. Gently brush the fruit with the apricot glaze to give it a shiny finish.
5. Refrigerate the tart for at least an hour before serving.
6. Enjoy your delicious homemade fruit tart! Feel free to get creative with the fruit selection and arrangement.

Want to Learn More?

Turn your pastry to success with PastryClass. Enroll new pastry skills, unleash your creativity, boost sales, enhance career opportunities, transition into an instructor role yourself, or simply discover a fresh passion. Learn with Cédric Grolet, Pierre Hermé, Ramon Moratò, Frank Haasnoot and more.