Now that summer is here, finding ways to use all that fresh fruit is definitely on the agenda! Why not make a classic fruit tart the next time you have a surplus? The nice thing about tarts is that they work well with pretty much any fruit you have on hand! Here’s the recipe:
Classic Fruit Tart Recipe
Adapted from Betty Crocker
Ingredients:
1 prepared tart crust
1 small box instant vanilla pudding mix
2 cups cold milk
3 cups sliced fruit
2 tablespoons lemon juice
1 tablespoon granulated sugar
3 tablespoons apricot jam
Instructions:
Gently work the tart crust into a special tart pan using your fingers and cover with plastic wrap. Place in the refrigerator for about 30 minutes. Remove from the refrigerator and bake in an oven that has been preheated to 350 Degrees Fahrenheit until the crust is a golden-brown color, which should take 20-25 minutes. Remove from the oven and let cool completely on a cooling rack before assembling the rest of the tart.
If you don’t want to make the tart crust from scratch, you can use a premade tart crust or piecrust (they’re nearly the same thing) that you can find in the refrigerator or freezer section of your grocery store. Defrost it in the refrigerator the night before making the tart.
Prepare the instant vanilla pudding according to the package directions. Let the pudding set for at least 30 minutes in the refrigerator. Spread pudding in a thin layer over the crust – you’ll use about half the mix and there will be some pudding left over.
Arrange sliced fruit over the pudding. You can use any fresh fruit that you have on hand! Sprinkle fruit with lemon juice. Heat apricot jam in a small dish in the microwave or in a small saucepan. Using a pastry brush, brush fruit with apricot jam. Refrigerate for at least an hour before serving. Garnish with the remaining vanilla pudding.
Variations:
Fruit tarts are so versatile that once you understand the basic recipe, you can use any combination of ingredients that you want! Here are some suggestions:
• Change the crust. Although tart crust is the traditional choice for this recipe, you can experiment. Try using vanilla cake mix, graham cracker crust, or even brownie mix the next time you make a tart! Just follow the instructions on the package.
• Tweak the pudding. You don’t necessarily need to use vanilla pudding – the tart tastes great with any flavor! You can also make the pudding from scratch if you want.
• Use chocolate. If you love chocolate, try brushing the crust with melted chocolate or chocolate syrup just before adding the pudding.
• Cook the fruit. In classic tarts, the fruit isn’t cooked – it sits on top of the dessert raw. If you want to bake the fruit, place the fruit directly on the crust, brush it with the apricot preserve, and bake it in an oven preheated to 350 Degrees Fahrenheit for about 15 minutes. Let it cool completely before placing the vanilla pudding on top.
Tarts are carefree and can be easily improvised. Don’t be afraid to experiment!