Fresh Fruit Tart

Name: Fresh Fruit Tart
Ingredients: Vanilla Pastry Cream (page 111); Sweet Pastry Crust, prebaked in a 10-inch removable bottom tart pan (this page); 1 pint strawberries, rinsed, hulled, and halved; 1/2 pint raspberries, rinsed and drained; 1 pint blueberries, rinsed and drained; 2 or 3 ripe kiwis, peeled and sliced; 2 ripe fresh figs, cut into quarters (optional); 1/3 cup juice-sweetened apricot jam; Agave Nectar Whipped Cream (page 113)

9 ingredients

8 steps

Ingredients

Vanilla Pastry Cream (page 111)
Sweet Pastry Crust, prebaked in a 10-inch removable bottom tart pan (this page)
1 pint strawberries, rinsed, hulled, and halved
1/2 pint raspberries, rinsed and drained
1 pint blueberries, rinsed and drained
2 or 3 ripe kiwis, peeled and sliced
2 ripe fresh figs, cut into quarters (optional)
1/3 cup juice-sweetened apricot jam
Agave Nectar Whipped Cream (page 113)

Directions

1

Prepare the pastry cream and pour it immediately into the prebaked tart crust.
2

Cover with plastic wrap that rests gently on the surface of the custard to prevent a skin from forming.
3

Refrigerate for 2 hours or more.
4

Arrange the strawberries, raspberries, blueberries, kiwis, and figs (if using) decoratively and generously over the top of the pastry cream in the tart (you may have some left over).
5

Heat the apricot jam in a small saucepan until melted and syrupy.
6

Brush the apricot glaze over the fruit.
7

Store tart in the refrigerator until ready to serve.
8

Garnish with whipped cream.