Life Video

Tara O'Brady shows us how to make a classic Traditional Glazed Fruit Tart

A crisp crust and creamy custard make this a perennial favourite — and right for absolutely any occasion.

A crisp crust and creamy custard make this a perennial favourite — and right for absolutely any occasion

Craving a dessert that manages to be cool yet filling, fresh yet satisfying and will leave you licking the bowl? Look no further than this gorgeous glazed fruit tart. It’s a sinfully delightful balance of sweet and tart that makes a show-stopping contribution to a neighbourhood potluck or holiday gathering. No matter where you serve it, this fruit-laden tart hits every right spot, and is sure to be a recipe you’ll pull out again and again for any occasion!

Ingredients

  • 2 ½ cups flour
  • 3 tsp sugar
  • 1 cup unsalted butter, cubed
  • 2 large eggs
  • ¼ cup ice water
  • 4 egg yolks
  • ½ cup sugar
  • ¼ cup flour
  • ¼ tsp salt
  • 1 ½ cups whole milk
  • 1 vanilla bean, scraped
  • 4 tbsp softened butter, cubed
  • 1 cup heavy cream, whipped
  • Mixed berries (blueberries, blackberries, raspberries)
  • ¼ cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam

Materials:

  • Pie tin
  • Rolling pin
  • Parchment paper
  • Pie weights (optional, can also use dry beans, dry rice, or granulated sugar)
  • Paring knife

Preparation

Tara O’Brady shows us how to make a classic Traditional Glazed Fruit Tart

CBC Life

4 years ago
4:52
A crisp crust and creamy custard make this a perennial favourite — and right for absolutely any occasion. 4:52

We’re going to be using Pâte Sucrée for our dough — which literally translates to “Sweet Dough”. To make it, add your flour and sugar to a food processor, and pulse to combine thoroughly.

Add your butter — it should be somewhere between room temperature and fridge cold. Blend to combine with the dry ingredients.

Add your eggs to the ice water, beat, and slowly add to the dough while the processor is running.

Take your dough out of the processor, divide into two equal portions, and pat it down into a flat disc shape. Stick in the fridge for a minimum of 30 minutes, up to overnight.

Once chilled, roll it out flat, and fit it into your pie tin. One trick is to fold your dough into quarters and then unfold it in the pan, so it doesn’t “tug” as you pick it up. Press the side of the dough into the corners of the pie tin. Take a paring knife and trim off any excess.

Next, pierce the bottom of the dough with a fork to let out any steam as it bakes. Once this is done, place some parchment paper on top of the dough, and pour your pie weights on top. Stick back into the fridge for 10-20 minutes. Once firm, stick it in the oven (weights and all) for 40 minutes. Remove parchment paper and weight, and bake for another 10-15 minutes. Let cool completely.

Filling time! To make your crème patissière (also known as pastry cream), whisk together the egg yolks, sugar, flour and salt, and then milk. Heat in pan over medium-high heat, whisking constantly. Cook until the mixture has reached the consistency of mayonnaise, 2 to 4 minutes. Whisk in vanilla and then butter, in stages. Continue until smooth consistency. Place in bowl, and cover with parchment paper directly touching the cream. Leave in fridge to completely cool.

Mix your crème patissière with whipped cream (this combo is known as “diplomat cream”) to lighten it up a bit. Spread generously over the bottom of your pie crust, and layer some sliced or whole berries in concentric circles on top.

Heat your jam or jelly until it is shining and completely liquid, and brush lightly over the pie as a glaze.

No such thing as being “too full for dessert” when this delicacy is on the menu! Bon appetit!

Servings: Makes one tart

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