Fresh Fruit Tart

1. 1

   Prepare the pastry cream and pour it immediately into the prebaked tart crust.

2. 2

   Cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming.

3. 3

   Refrigerate for 2 hours or more.

4. 4

   Arrange the strawberries, raspberries, blueberries, kiwis, and figs (if using) decoratively and generously over the top of the pastry cream in the tart (you may have some left over).

5. 5

   Heat the apricot jam in a small saucepan until melted and syrupy.

6. 6

   Brush the apricot glaze over the fruit.

7. 7

   Store tart in the refrigerator until ready to serve.

8. 8

   Garnish with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.