What I love about summer is the over-abundance of fruit – gloriously sweet, deliriously delicious fruit. A trip to the farmer’s markets turns into a trip to the candy store with aisles of bright colored produce, and of course, I revert back into my five-year old self, squealing with glee as I run up and down the aisles and grab everything I can get my grubby paws on. My over-excitement often translates into overbuying fruit, which is bad most of the time. But if a fruit tart is on the menu, it’s a beautiful bad habit to have.
First thing’s first – you need to make the sweet tart dough and let it rest in the refrigerator for at least 30 minutes. Once that’s ready to go, roll it out into your trusty tart pan and then freeze it for at least 30 minutes (needless to say, the longer, the better!). Bake it off, make some vanilla pastry cream, throw on a few pounds of fruit and voi la! Instant fruit tart! (Okay… so maybe it’s not that simple…)
Decorating the fruit tart is like making that macaroni picture frame from second grade.
Prettifying with a little smackling of glaze.
Hello, wondrous tart of goodness.
I cannot wait until you get in my belly.
Rich, buttery crush. Smooth, decadent vanilla cream. Fresh and sweet but slightly tart berries. In one bite? Yes, please.
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