Making a fruit tart is actually pretty simple. You start by blind-baking the pastry crust, then when it cools, fill it with vanilla pastry cream, top it with fruit, and finish by brushing on a clear apricot glaze. You can use all kinds of fruits for making fruit tarts, whatever's in season and colorful, with strawberries, raspberries, blueberries, blackberries, and kiwi being especially popular. Use either apricot or peach jam for a clear glaze. You could use red currant jelly if you wanted a slightly reddish glazeit all depends on what kind of fruit you're using. Reddish glaze over green kiwi fruit might not look right. Because tart dough, called shortcrust pastry, can be tricky to work with, it's easier to make several smaller tarts than one large one. You can make a larger fruit tart, too. It just takes more skill and/or patience. This fruit tart recipe will make about six 4-inch fruit tarts or one 9-inch tart.
