Mixed Fruit Tart

Crostata di frutta Mista

Cooking With Nick Stellino
Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE!

Ingredients:

1 recipe Shortcrust Pastry
1 recipe Vanilla Custard
½ lb. fresh strawberries, hulled and sliced ¼" thick
2 bananas, sliced ¼" thick
3 kiwis, peeled and sliced ¼" thick
¾ cup apple jelly

Related Recipes

Serves 6
Printable Version
Preheat the oven to 375degrees
Roll out the pastry on a lightly floured board into a 12" circle. Gently nudge the pastry into an 11" tart pan and trim off the excess. Prick the pastry all over with a fork to prevent bubbles from forming. Bake the pastry shell "blind" by lining the inside of the tart shell with foil or parchment paper and filling it with dry beans or rice. Bake the shell until the edges are golden brown, 15-18 minutes. Carefully spoon out the beans and remove the foil. Return the tart shell to the oven to brown and dry evenly, 6-8 minutes more. Remove the shell from the oven and let cool.
Pour the prepared pastry cream into the baked tart shell and spread smooth. Carefully arrange the sliced
fruit in close, alternating rings on the top of the custard. Glaze the fruit with the hot apple jelly. This is best done working with a wide pastry brush in a "spoke" pattern. Fill the brush with plenty of glaze and dab the fruit in "spokes" from the center out to the edge, refilling the brush often . Repeat until the tart is completely sealed and shiny with jelly.
Chill the tart until set, at least 1 hour.
©2013 Nick Stellino Productions