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Fruits of the Forest Tart

This fruity tart is packed with goodies and is super fresh and delicious.

This fruity tart is packed with goodies and is super fresh and delicious.

What You'll Need

Serves 16


The Crème Pâtissière
  • 2 1/4 cups milk
  • 1/4 cup superfine sugar
  • 3 egg yolks
  • Grated zest of 1 lemon
  • 1/4 cup cornstarch
  • 2 tbsp rum
The Pastry Dough
  • 5 1/4 cups all-purpose flour, plus extra for dusting
  • Generous 1 1/4 cups (1 1/4 sticks) butter cut into pieces, plus extra for greasing
  • 1 1/4 cups superfine sugar
  • Grated zest of 2 lemons
  • 6 egg yolks
The Decoration
  • 2 cups blackberries
  • 2 cups wild strawberries
  • 1 1/4 cups raspberries
  • 2 cups blueberries
  • 2 cups red currants, or equal quantities red currants and white currants
  • Confectioners' sugar, for dusting (optional)


Step 1: To make the crème pâtissière, pour the milk into a pan and stir in the sugar, egg yolks, lemon zest, and cornstarch. Cook over medium heat, stirring constantly with a wooden spatula. As soon as it comes to a boil, beat the mixture vigorously, boil for a few more seconds, then pour into a bowl and add the rum. Continue stirring until the mixture has cooled completely. 

Step 2: Preheat the oven to 325°F. To make the pastry dough, sift the flour into a bowl and rub in the butter with your fingertips until the mixture resembles bread crumbs. Stir in the sugar, lemon zest, and egg yolks and knead together to form a smooth dough. Alternatively, combine all the ingredients and beat with an electric mixer fitted with dough hooks.

Step 3: Cut off one-quarter of the dough, wrap in plastic wrap, and set aside. Grease a 16-inch round, ¼-inch deep tart pan with butter. Roll out the larger piece of dough on a lightly floured counter and use it to line the prepared pan. Prick the base, line it with parchment paper, and fill it with dry rice or dried beans. Bake for about 30 minutes, removing and discarding the paper and rice 10 minutes before the end of the cooking time. Remove the tart from the oven and let cool.

Step 4: Once the tart shell is cool, preheat the oven to 325°F. Spread the crème pâtissière evenly over the bottom of the cooled tart. Roll out the remaining dough into strips and lay them over the tart in the pattern of your choice. Bake for about 30 minutes, until the strips of pastry are golden brown. Remove the tart from the oven and let cool. Once the tart has cooled, arrange the forest fruits on the surface between the pastry strips. Dust with confectioners' sugar, if desired.




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Recipe Magazine: Fruits of the Forest Tart
Fruits of the Forest Tart
This fruity tart is packed with goodies and is super fresh and delicious.
Recipe Magazine
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