Classic Fruit Tart | Pâte Sablée Dough Updated

A classic fruit tart is irresistible. It would stop me on my track wherever and whenever I see one. Fresh berries, cherry, peach, pear or apricot. I like them all. It makes me chuckle what Dorie says in her book Baking Chez Moi: there is not so much a recipe as a construction plan and a timetable. If making a freewheeling fruit tart is not a fun project, I don’t know what is. I had a plan and some time.

Start with a crust. I’ve found my favorite recipe, finally. It’s similar to Dorie’s sweet tart dough, known as pâte sablée. Add three teaspoons of water to the dough, the added moisture makes the dough so much more supple and sturdier to work with. Once I get my computer back from the shop, I’ll update the recipe. Fully bake the crust for about 30 minutes at 350°F.

Next, make the pastry cream. I used fresh vanilla bean for flavor. As Dorie recommends, a drop of pure orange or lemon oil or a splash of dark rum or kirsch goes well with berries.

The last step is the fun one. We can get creative with the choice of berries and the arrangement. I glazed the mini tarts with red currant jelly. These classic fruit tarts look adorable. Almost too perfect to eat!

To see how other bakers create their classic tarts, please visit Tuesdays with Dorie.

Print Recipe

Classic Fruit Tart with Pastry Cream or Mascarpone Cream Filling

Serves: 8

Ingredients

• 9 to 9 1/2-inch tart crust made with sweet tart dough (see above)
• vanilla pastry cream (see recipe above) or mascarpone filling (see instruction below)
• varieties of berries
• 1/4 cup red currant jelly for glazing, or confectioners' sugar for dusting
• Mascarpone filling:
• 8 ounces chilled mascarpone
• 1 tablespoon rum
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 sprig mint (optional)

Instructions

1

To assemble the tart:

2

Whisk the pastry cream vigorously to bring back its smooth texture.

3

Alternatively, combine the mascarpone, rum, 2 tablespoons of sugar, and vanilla extract and whisk until glossy. (NOTE: the filling may separate if the mascarpone is not chilled so work quickly.) Taste and adjust sugar if necessary. Chill the filling while the crust cools.

4

Using an offset spatular, spread the pastry cream, if used, evenly over the bottom of the fully baked tart crust.

5

Arrange the berries over the pastry cream, if used.

6

To glaze the berries, bring the jelly and a teaspoon of water to a boil in the microwave. Using a pastry brush or a spoon, put a dot of glaze on top of each berry. Or you can dust the berries with confectioners' sugar.