Classic Fresh Fruit Tart with Pastry Cream

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Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV

Bakery tarts look elegant but are often tasteless and rubbery. Here's a step-by-step guide to making your own pâtisserie creation that will taste as good as it looks.

SERVES Makes one 9- to 9 1/2-inch tart

TIME 1¾ hours, plus 4 hours chilling, 30 minutes freezing, and 30 minutes cooling

has video

WHY THIS RECIPE WORKS

Fresh fruit tarts usually offer little substance beyond their dazzling beauty, with rubbery or institutionalized pudding fillings, soggy crusts, and underripe, flavorless fruit. We set out to create a buttery, crisp crust filled with rich, ...

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