Fruit Tart
Category:
Pies and Tarts |
Equipment:
Tart pan, rolling pin, parchment paper, baking weights, spatula, 10 in. (25 cm) |
No. Servings:
8 |
Serving Size:
⅛ tart |
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Yield:
10 in. tart |
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1 | Grease the tart pan with softened butter. | 2 | Roll out the sweet dough and line the tart pan. Trim the edges of the dough. | 3 | Place a piece of parchment paper over the dough and fill the tart with baking weights. | 4 | Bake the tart shell at 425°F (218°C) for 25 minutes. Remove weights and cool. | 5 | Spread an even layer of pastry cream over the surface of the tart shell. | 6 | Arrange berries and fruit in an attractive pattern. | 7 | Melt the apricot glaze over low heat. | 8 | Gently coat the fruit with the glaze using a pastry brush. | 9 | **Refrigerate at or below 41°F (5°C) until chilled. |
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| Nutrition Information | | Calories | 340 | | Fat (g) | 14 | | Protein (g) | 5 | | Carbohydrate (g) | 51 | | Cholesterol (mg) | 160 | | Sodium (mg) | 111 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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