Fresh Fruit Tart Recipe

Ingredients

• 1 recipe Tart dough
• 4 oz white chocolate (chopped)
• 1 recipe pastry cream
• 4 cups fresh fruit
• 1 cup apricot preserves

Instructions

1. 1

   Preheat the oven to 350 °F. Roll the short dough to fit into a 10" or 12" tart pan with a removeable bottom. Prick the bottom of the crust all over with a fork. Bake the crust until it's golden brown. If the bottom of the crust starts puffing up in the oven, poke it with the fork to release the steam.

2. 2

   As soon as the tart comes out of the oven, sprinkle the chopped white chocolate evenly over the bottom of the warm crust. Let the white chocolate melt completely, then spread it out to cover the bottom of the crust. Set it aside to cool.

3. 3

   Meanwhile, make the pastry cream according to the recipe. Pour the warm pastry cream into the tart shell and spread it to an even layer. Lay a piece of wax paper or parchment paper over the pastry cream. Set the tart into the refrigerator to chill completely, 2-3 hours.

4. 4

   Arrange your fruit in an attractive pattern over the pastry cream, covering the pastry cream completely.

5. 5

   Heat the apricot preserves in the microwave for 30 seconds or so to loosen them up. Strain the preserves to remove any chunks of fruit. Brush the warm preserves over the fruit tart, completely covering the fruit. If the preserves cool and start to thicken reheat them. You can also add a little water to the preserves if they're too thick.

6. 6

   Allow the preserves to set. Chill until serving.