Gastronomy’s Fruit Tart

 

 

 

 

 

 

 

 

 

This is a real fancy dessert from a restaurant in Salt Lake City.

It looks very decorative for a special occasion.

 

Dough:

1/4 cup almond paste

1/2 cup sugar

3/4 cup butter

Pinch of salt

3 egg yolks

1 ounce whipping cream

2 cups cake flour

 

Mock Pastry Cream Filling:

1 (5.1 ounce) box vanilla pudding (disregard package directions)

2 cups heavy whipping cream

1/2 tsp. pure almond extract

1/2 tsp. pure vanilla

Assorted fruit, such as sliced strawberries, kiwi, pears, apples or whole

blueberries and raspberries

Apricot Glaze:

1/4 cup apricot jelly

1/4 cup hot water

 

Heat over to 325 degrees.  Using an electric mixer on medium speed, blend all of the dough ingredients until combined, but do not over mix.  Chill dough for 10 minutes.  Roll onto a floured board to 1/4 inch thickness.

Place in a 10 inch fluted pie tin with removable bottom.  (Or fit into four, 4 inch pie tins).  Bake 25 minutes.  Remove from oven and store in a cool, dry place.

 

In a bowl, combine the pudding, whipping cream, almond extract and vanilla until mixed.  Chill for 1 hour.  Remove tart shell from pie tin.  Fill shell with filling and smooth so it is level.  Arrange assorted fruit on top.

Combine apricot jelly and hot water.  Using a pastry brush, apply glaze over finished tart.

Makes 1 large tart or 4 individual tarts.

 

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