Uploaded August 2016 | Updated September 2026, 1 week ago
Subscribe & check out my other videos! youtube.com/cookingandcrafting
This is one of the best fruit tarts I have ever had! Please watch Alla's video too!
Subscribe to Alla! youtube.com/allasyummyfood
Pastry
1 1/4 cups all-purpose flour (Bob's Red Mill)
1 stick (1/2 cup) cold Challenge butter, cut into small pieces
3 tablespoons ice water
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
Custard
3/4 cup C&H granulated sugar
1/2 cup Bob's Red Mill all-purpose flour
1/8 teaspoon salt
2 cups whole milk
Yolks from 2 large eggs
2 tablespoons Challenge Butter, cut into small pieces
1 1/2 teaspoons pure vanilla extract
Fruit Topping
3 to 4 cups sliced fresh fruit (sliced strawberries, peaches, nectarines, mangoes or berries)
1/4 cup melted apricot preserves
Put the flour into a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add the water, lemon peel, and lemon juice.
Stir until the dough holds together.
Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes. or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate up to 3 days or freeze up to 3 months.
Press the tart dough evenly into the bottom and up the sides of a 9 - or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm. Heat the oven to 425°F. Prick the bottom of the tart shell at 1-inch intervals with a fork. Line snugly with foil. Bake 12 to 15 minutes until crust is set and just beginning to brown. Remove foil and bake until crust is golden brown, 10 to 12 minutes more. Set the crust on a wire rack and cool completely.
Meanwhile, make the custard. In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until smooth. (Make sure the whisk reaches the corners of the pan.)
Bring to a gentle boil over medium heat, and whisking constantly, boil for 4 to 5 minutes until the mixture thickens.
Remove the pan from the heat. In a small bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot-milk mixture. Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat. Add the butter and vanilla, and stir until the butter is melted. Strain the custard through a fine sieve set over a medium bowl. Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, abut 1 hour.
To assemble: Stir the custard and spread into the prepared crust. Top with the fresh fruit. Brush the fruit with the preserves. Serve the tart right away or refrigerate up to 24 hours.
I upload new videos every Monday and Thursday.
Please don't forget to "like", share, favorite and comment my video!
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Check out my website! cookingandcrafting.com
Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy "show" or "episode," I am just me. A down to Earth, local girl who always keeps it real.
Please check out my bestie YT friend, Tammy (yoyomax12):
tinyurl.com/3vzgpca Tammy and I have been friends for many years and met here on YouTube!
Also check out Jenn of cupcakesandcardio. You will love her as well. tinyurl.com/lahtvfp
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at cookingandcrafting@gmail.com
Subscribe & check out my other videos! youtube.com/cookingandcrafting
This is one of the best fruit tarts I have ever had! Please watch Alla's video too!
Subscribe to Alla! youtube.com/allasyummyfood
Pastry
1 1/4 cups all-purpose flour (Bob's Red Mill)
1 stick (1/2 cup) cold Challenge butter, cut into small pieces
3 tablespoons ice water
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
Custard
3/4 cup C&H granulated sugar
1/2 cup Bob's Red Mill all-purpose flour
1/8 teaspoon salt
2 cups whole milk
Yolks from 2 large eggs
2 tablespoons Challenge Butter, cut into small pieces
1 1/2 teaspoons pure vanilla extract
Fruit Topping
3 to 4 cups sliced fresh fruit (sliced strawberries, peaches, nectarines, mangoes or berries)
1/4 cup melted apricot preserves
Put the flour into a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add the water, lemon peel, and lemon juice.
Stir until the dough holds together.
Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes. or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate up to 3 days or freeze up to 3 months.
Press the tart dough evenly into the bottom and up the sides of a 9 - or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm. Heat the oven to 425°F. Prick the bottom of the tart shell at 1-inch intervals with a fork. Line snugly with foil. Bake 12 to 15 minutes until crust is set and just beginning to brown. Remove foil and bake until crust is golden brown, 10 to 12 minutes more. Set the crust on a wire rack and cool completely.
Meanwhile, make the custard. In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until smooth. (Make sure the whisk reaches the corners of the pan.)
Bring to a gentle boil over medium heat, and whisking constantly, boil for 4 to 5 minutes until the mixture thickens.
Remove the pan from the heat. In a small bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot-milk mixture. Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat. Add the butter and vanilla, and stir until the butter is melted. Strain the custard through a fine sieve set over a medium bowl. Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, abut 1 hour.
To assemble: Stir the custard and spread into the prepared crust. Top with the fresh fruit. Brush the fruit with the preserves. Serve the tart right away or refrigerate up to 24 hours.
I upload new videos every Monday and Thursday.
Please don't forget to "like", share, favorite and comment my video!
Subscribe here: bit.ly/12Lkz6X
Facebook: on.fb.me/1M2bwEO
Pinterest: tinyurl.com/kgooof5
Instagram: goo.gl/DrsXQB
Google Plus: tinyurl.com/oyylaon
My vlogging and on the go channel: tinyurl.com/lagmt3r
Get a month of wine FREE: curebit.com/x/lv2rRW
Check out my website! cookingandcrafting.com
Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy "show" or "episode," I am just me. A down to Earth, local girl who always keeps it real.
Please check out my bestie YT friend, Tammy (yoyomax12):
tinyurl.com/3vzgpca Tammy and I have been friends for many years and met here on YouTube!
Also check out Jenn of cupcakesandcardio. You will love her as well. tinyurl.com/lahtvfp
Lastly, smile! I love it when you smile :)
For business inquiries, contact Beth at cookingandcrafting@gmail.com
