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–+ servings

French Fruit Tart

This makes a wonderful summer dessert, especially with the abundance of fresh fruit in season. Prepare the crust the day before to save time and add any fruit to the custard for an amazing tastingFrench fruit tart.
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Prep Time 45 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients
  

Pastry Crust

  • ⅓ cup butter
  • ¼ cup sugar
  • 2 egg yolks
  • 1½ cup Bisquick

Pastry Cream Custard

  • 1 cup heavy cream
  • 3 tbsp sugar
  • 2 egg yolks
  • 1 tbsp corn starch
  • ¼ tsp vanilla extract

Instructions
 

Pastry Crust

  • Preheat the oven to 400° F and grease a nine-inch pie or tart pan.
  • In a medium-size mixing bowl, cream together one-third cup of butter and one-quarter cup of sugar using a mixer.
  • Beat in two egg yolks
  • Add one and one-half cups of Bisquick, a third at a time.
  • Mix until smooth.
  • Press the dough into a flat disk with your hands. 
  • Roll to a one-eighth-inch thickness on a Bisquick floured surface.
  • Place the dough on the tart or pie pan and fold the edges over toward the edges to form a double layer at the sides.
  • Pinch the sides together and press away any excess dough.
  • Pierce the bottom of the shell using a fork to prevent the dough from puffing up with air during cooking.
  • Bake in preheated oven for twenty minutes or until the shell is golden brown.
  • Allow cooling before adding the filling.

Pastry Cream Custard

  • Warm three-quarter cups of the heavy cream in the top of a double boiler over simmering heat. 
  • Do not let boil and stir constantly to prevent the cream from sticking to the bottom of the pot and scalding.
  • In a small mixing bowl, stir three tablespoons of sugar, one-quarter teaspoon of vanilla, and two egg yolks.
  • Add one tablespoon of cornstarch and continue stirring until the mixture is well incorporated.
  • Add the yolk mixture to the warm cream.
  • Cook, stirring constantly until the mixture thickens.
  • Remove from heat and add the remaining one-quarter cup of cream. Stir until cool enough to prevent a skin from forming on the top.
  • Cover with plastic wrap and store in the refrigerator until ready to use.

Assembly

  • When the Tart Shell has cooled, add the pastry cream.
  • Top with sliced, fresh fruit such as strawberries, blueberries, raspberries, bananas, and peaches.
  • Store in the refrigerator.
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