Love Letter Fruit Tart (Printable Version)
Charming European dessert with crisp pastry, vanilla cream, and fresh fruits in romantic envelope design.
# What You'll Need:
→ Pastry Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2-3 tablespoons cold water
→ Vanilla Cream Filling
07 - 1 1/4 cups whole milk
08 - 1/2 vanilla bean or 1 teaspoon vanilla extract
09 - 3 large egg yolks
10 - 1/4 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 2 tablespoons unsalted butter
→ Fresh Fruit Topping
13 - 1/2 cup strawberries, sliced
14 - 1/2 cup raspberries
15 - 1/2 cup blueberries
16 - 1/2 kiwifruit, peeled and sliced
17 - 1/4 cup red currants or pomegranate seeds (optional)
→ Apricot Glaze
18 - 2 tablespoons apricot jam
19 - 1 tablespoon water
# How to Make It:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water; mix until dough comes together, adding more water if needed. Shape into a rectangle, wrap in plastic, and chill for 20 minutes.
03 - Roll dough to 1/4-inch thick rectangle, approximately 9x12 inches. Trim edges for clean appearance. Transfer to prepared baking sheet. Prick surface with fork. Bake for 20-25 minutes until golden brown. Cool completely.
04 - Heat milk with vanilla bean in saucepan until just simmering. Whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking constantly, until thickened for 3-4 minutes. Remove from heat, discard vanilla bean, and stir in butter. Cool completely.
05 - Spread cooled vanilla cream evenly over cooled pastry base.
06 - Arrange fruits on top of cream in envelope or love letter shape. Use strawberries for envelope flap and remaining fruits for decorative filling.
07 - Heat apricot jam with water until melted. Strain mixture, then brush gently over fruit for glossy appearance.
08 - Refrigerate tart for at least 30 minutes before slicing and serving.
# Expert Insights:
01 -
- The vanilla cream is rich yet light enough for a summer evening.
- You get to play with art when arranging the fruit topping.
02 -
- Do not overbake the crust or it will taste burnt rather than crisp.
- The cream must be entirely cool before you add the fruit toppings.
03 -
- A touch of lemon zest in the cream brightens the whole dessert.
- Brush the crust with egg white before baking to create a moisture barrier.