Chef Donna: Memorial Day Fruit Tart

Perfect Fruit Tart

Spring is the time to celebrate and if you’re the one in charge of dessert you’re going to love this recipe for my foolproof tart. It looks store-bought and is sooooo easy to make. If you’re looking for the perfect dessert for Memorial Day, Father’s Day, July 4th or just a bunch of friends getting together, look no further. Deliciousness starts here! And, for your Perfect Pairing, The Vineyard at Hershey offers up their Sweet Riesling. This wine is a bit sweet to match the sweetness of the fruit in the tart, and the tropical notes match perfectly with the tea-infused crust.

 

Recipe: Fruit Tart with Hazelnut and Tea-infused Crust

Makes 1 9-inch tart

 

Ingredients

For the tart crust

1/3 cup hazelnuts

1 tablespoon TSTE® Tahitian Nectar Tea, ground fine (OR SUBSTITUTE TSTE® Green Tropical or TSTE® Mango Green, or even TSTE® Golden Assam)

1 1/4 cups all-purpose flour

1/2 cup confectioner’s sugar

1 tablespoon TSTE® Banana Split Sugar

1/2 teaspoon salt

8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1 large egg yolk

 

For the “custard” filling

1 box instant vanilla pudding prepared with the addition of ¼ teaspoon lemon extract

 

Fruit Filling

Mandarin segments

Mango, peeled, seeded and sliced

Strawberries sliced

Kiwi fruit, peeled and sliced

Blueberries

Other seasonal fruit, optional

 

Glaze for Fruit Tart

1/2 cup apricot, peach or apple jelly or jam

2 tablespoons fresh brewed TSTE® Tahitian Nectar tea

 

Preparation

Make the pastry. In the bowl of a food processor fitted with a metal blade, pulse the nuts, tea, flour, sugars, and salt into a fine powder. Add the butter and egg yolk and pulse until it forms moist clumps and just comes together. (If you pinch the pastry and it doesn’t hold together, add a teaspoon of ice water and pulse a few more times.) Gather the dough into a ball, flatten it into a disk. (Make ahead: wrap in plastic and refrigerate or freeze. Thaw in refrigerator then let warm about 20 minutes on counter before using.)

 

Roll out dough about 1/8-inch thick between two sheets of parchment paper, or flatten it out and fit it into your tart pan, snug against the sides and bottom. Trim the overhang and patch any cracks with scraps. Refrigerate for 15 minutes.

 

Preheat the oven to 325°F. Bake for about 25 minutes until just golden. Remove to a rack and let cool completely. The crust is delicate so handle with care.

 

Make the instant pudding. Add in lemon extract and whisk from time to time as the pudding starts to set; this will keep it fluid. Do not refrigerate. Make the glaze by melting the jam in a small saucepan. Whisk in the tea to loosen and bring to a boil. Remove from heat and whisk from time to time to keep fluid. Gently reheat if necessary before using.

 

Make tart. Fill tart crust with pudding “custard” and arrange fruit on top. Use a pastry brush to glaze the fruit and edges of the tart. Cool in refrigerator to set glaze, about 20 minutes. Carefully lift tart from pan before serving.

 


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