Fresh Fruit Tart
Why This Recipe Works
By trading the traditional rolled pastry and pastry cream filling for easier, faster alternatives, we produced a fresh fruit tart that is as appealing to make as it is to eat. Stirring melted butter into the dry ingredients yielded a malleable dough that could be pressed into the pan; for extra flavor, we browned the butter first and added back the water that had cooked off so that there was enough moisture for the flour to form gluten (the protein network that would give the dough structure). A mix of mascarpone cheese, melted white baking chips, and lime juice and zest gave us a quick-to-make filling that was lush and creamy but also full-bodied and firm enough to slice cleanly. Arranging thin-sliced peaches in lines radiating from the center of the tart to its outer edge created cutting guides between which we artfully arranged a mix of berries. These guides ensured that we could slice the tart into neat portions without marring the arrangement of the fruit. A glaze of apricot preserves and lime juice brightened the fruit and gave the tart a polished, professional look.