Fruit Tart

Ingredients

• 1 1/2 cups Almond flour
• 1/4 cup Granulated sugar
• 1/4 teaspoon Salt
• 6 tablespoons Cold unsalted butter (cut into cubes)
• 1 Egg yolk
• 1/2 teaspoon Vanilla extract
• 1 1/2 cups Heavy cream
• 3 Egg yolks
• 1/3 cup Granulated sugar
• 2 tablespoons Cornstarch
• 1 teaspoon Vanilla extract
• 2 cups Assorted fresh fruit (strawberries, blueberries, kiwi, raspberries, mango, etc.)
• 2 tablespoons Apricot jam
• 1 tablespoon Water

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a food processor, combine almond flour, sugar, and salt. Pulse until combined.

3. 3

   Add cold butter and pulse until the mixture resembles coarse crumbs.

4. 4

   Add egg yolk and vanilla extract. Pulse until the dough comes together.

5. 5

   Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.

6. 6

   Bake for 18-20 minutes, or until the crust is lightly golden brown. Let cool completely.

7. 7

   While the crust cools, make the pastry cream: In a saucepan, heat heavy cream until simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.

8. 8

   Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and smooth. Remove from heat and stir in vanilla extract. Let cool slightly, then pour into the cooled tart shell.

9. 9

   Arrange the fresh fruit attractively on top of the pastry cream.

10. 10

    In a small saucepan, heat apricot jam and water over low heat until melted and smooth. Brush the glaze over the fruit to give it a shine and help preserve it.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.