Heres a Summer Time Favorite!

Fresh Fruit Tarts

First Start of with your crust

Preheat Oven to 350 degrees F.

In a food processor directly combine

• 1/2 cup confectioners’ sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter (slightly softened and sliced)Once combined to formable/pliable consistency press into 4 individual tart pans with removable bottoms. Make sure to push the crust into the indentations in the sides and make sure your crust is even all over before baking for 12-20 minutes. Check regularly(every 2 minutes after 12) until lightly browned all over.

While those are off to the side cooling you can begin your filling! I use the recipe directly from the Joy of Cooking which is as follows…

In a medium bowl beat until well combined with each edition (and until a light yellow color)

• 3 Large Egg Yolks (regular sized eggs work to don’t worry)
• 1/4 cup Granulated White Sugar
• 2 Tablespoons All Purpose Flour
• 2 Tablespoons Cornstarch

Then in a Medium sauce pan Combine

• 1 1/4 Cup Milk

• 1 Teaspoon Pure Vanilla Extract (you can also use 1/2 vanilla bean split)

As soon as is begins to simmer pour a little less then half of the milk mixture into the egg mixture. As soon as is well combined scrape the entire egg mixture back into the pan on the stove.

Constantly Whisk on Medium to Low heat until the Mixture thickens. Once it begins to bubble cook for no more then a minute longer and remove from heat.

Directly Pour into Fresh Bowl and Cover top directly with parchment paper.

Cool for 10-15 minutes before sticking in the fridge to cool before plating.

While your filling cools you can get your fruit topping ready. Gather different fruits you like Strawberries, Blueberries, Raspberries, Kiwis, Etc. Slice your larger fruits ex. Kiwis and Strawberries!

As soon as your filling is cool (roughly 1-2 hours) you can begin to assemble! As long as the crust is on bottom, the filling is in the middle and your fruit is on top then you have your tart! Decoration, appearance, design is all up to you!

Enjoy

xoxo

Clara