TART RECIPE CRACKED
If the pastry has cracked at all, simply press it together to seal. Gently fold the pastry surrounding the tin base in towards the centre.Ĭarefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim.
As you are rolling out, turn the pastry by turning the paper. Roll out the pastry, still on the base, until it meets the circle mark. Place the pastry ball in the centre of the tin base and flatten it out slightly. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base.ĭust the base of the tin with flour. Remove the base from the tart tin and lay it on the paper. Lay a piece of parchment paper on the work surface. Grease a 23cm/9in loose-bottomed, fluted tart tin. If so, wrap it in parchment paper and chill for 15 minutes. If your butter was a bit too soft, the pastry might be too. Knead the pastry just two or three times to make it smooth. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water. Chill the tart until cold and the filling is set, at least 2 hours or overnight.To make the pastry, place the flour, butter and icing sugar into a food processor. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds.
TART RECIPE PATCH
(Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Press the crust into the pan and trim the edges right at the top of the tart pan sides.
Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Roll the dough into a 11-inch circle on a lightly floured surface.Refrigerate for at least 1 hour or up to 3 days. Form it into a disc and wrap it tightly with plastic wrap. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Stir together the egg yolk and water, then stir into the flour mixture using a fork in a small bowl. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. For the crust: Whisk together the flour, sugar, and salt in a large bowl.The tart shell can be baked the night before, and the whole tart can be assembled a day ahead and stored in the refrigerator on a pretty cake stand and presented with a dramatic "ta-da!" when it's time for dessert. Just be sure the fruit is properly peeled, hulled, and pitted-basically, just make sure any tough bits are well out of the way so that every bite is bursting with unbridled deliciousness.Ībsolutely! The dough can be made 3 days ahead or frozen up to a month. When it comes to the gorgeous fruit topping on this fruit tart, the sky's the limit! This version uses a colorful mix of strawberries, blueberries, kiwi, and mango, but the tart would be just as delicious with say, all raspberries, or a mix of blackberries and blueberries, or a fan of mango and papaya spears. What kind of fruit can you use to make a fruit tart? Don't worry about being short on kitchen storage space-it's still a smart choice, because the pans nest inside each other. Shop tart pan sets that include three sizes, which would be perfect for any future tart recipes. However, it will be much easier to slice and serve if it's made in tart pan because the bottom and sides are removable. This recipe does call to use a 9-inch tart pan with a removable bottom, but this tart can be baked in any 9-inch round oven-safe dish. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. This easy fruit tart is the Goldilocks of summer desserts: it's easier than making a classic summer pie, but fancier than a down-home fruit cobbler.
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