“Sweetness cloys. Tart fruit and tart women give life its savor…” ― George R.R. Martin, A Dance with Dragons
Buttery and Nutty + Dreamy Sweet + Brightly Tart
Summer brings a variety of fun and flirty fresh fruit flavors. With their endless color and texture combinations, you can make a different tart every day of Summer. Light and refreshing, they are my favorite desserts to help with the heat.
Crispy + Creamy + Juicy
Summer fruit tarts are popular for a reason. They combine three the most desirable textures — crispy shell, juicy fruit, and velvety cream in between to bring out the best in them.
Tart raspberries and blackberries are a delicate summer fruit. Commercial fruit tarts are often decorated with glazed fruit to prolong their shelf life. You can skip that step for berries and sliced peaches if fresh fruits are arranged on top of cream 2-3 hours before serving and refrigerated.
Sweet Dreams May Come
“Dreamy Sweet” is variable. Finding perfect flavor pairings for the fruit of your choice is where the creativity can shine.
For the recipe below, I used Mexican cajeta, evaporated and caramelized goat milk. It can be replaced with gianduja, praline paste, nougat, turrón, fudge, melted chocolate, fruit syrups, honey, etc. Every flavoring agent would require recipe adjustments to make sure the final result is not too runny. You can also flavor milk with herbs and/or spices of your choice.
Measure the first 4 (dry) ingredients in the list and transfer into the food processor jar. Using the S-shaped knife, process them on high speed to mix them well for about 1 minute.
Measure frozen butter, dice it, and add to the jar. Process it on high speed for about 1 minute to mix it well with dry ingredients.
Add 56g whole large egg and process on high speed until it moistens dry ingredients and they become a dough with just a few loose crumbs. Transfer the dough and the bits from a jar on to a working surface and knead them together a few times. Do not overwork it. Divide the dough into two equal parts.
Roll each portion of the dough between two parchment sheets into 14" diameter rounds and place them into a fridge for at least 45 minutes.
Prepare two 12" D tart molds. You need to be concentrated on what you are doing from the moment when taking the dough rounds from the fridge and until you finish lining the molds with the dough. Peel off the parchment paper form both sides of the dough and place it on top of the mold making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift up the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to gently press the corners and to remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.
Preheat oven 330F, convection. Bake frozen tart crust for 15-20 minutes, until lightly golden. Let it cool for 5 minutes, remove from the tart pan, and let it cool to room temperature on a wire rack.