How to make wegmans fruit tart

Home Dishes & Beverages Tarts Blueberry Tarts

Table of Contents Show

Recipe ingredients
Ingredient notes
Step-by-step instructions
Recipe tips and variations
Strawberry Shortcake
Lemon Bundt Cake
Blueberry Cobbler
Apple Strudel
Apple Pie Filling
Apple Pie a la Mode
Pumpkin Cheesecake
The Best Pumpkin Pie

Total Time

Prep: 25 min. Bake: 25 min. + chilling

Makes

12 servings

It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
4 cups assorted fresh fruit

Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.
Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.
Arrange fruit over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Unlike pies, tarts are typically made in shallower pans with a crust that is "shorter," or more crumbly when cut into. Tarts are also usually freestanding or made in tart pans with removable sides. A tart can be pretty much any flavor, from a dark chocolate tart to lemon tart to a creamy vanilla fruit tart like this one.

This particular fruit tart recipes calls for a flat pizza pan! If you don't have that, you can shape the tart into a rectangle and bake it on a cookie sheet. For other tart recipes, try using a springform pan if you don't have a tart pan. Lacking that, a pie pan will do the trick. Keep in mind that if you use a pie plate that is glass or ceramic, you may need to adjust your baking time, as traditional tart pans are metal. To make your tart removable from a pie pan, line the pan with a square of parchment first, making sure the edges extend past the sides of the pan so you can smoothly lift the tart out after baking. Similarly, you can also use a regular, parchment-lined cake pan.

Most fruit tarts are best eaten on the day they are made, to avoid sogginess. However, if you plan on keeping your fruit tart longer than a day, consider coating the crust with a thin layer of melted chocolate—it can be white, semisweet, milk or dark chocolate—prior to filling. Not only does it coat the crust and keep it from absorbing moisture, but it also adds an additional "surprise" element of flavor! Fresh fruit tarts really last only 1-2 days in the fridge, loosely covered with plastic wrap. It's best eaten sooner rather than later! If you want to prep this fruit tart ahead of time, make the filling and crust in advance and assemble on the day that you're serving it.

The beauty of this fruit tart recipe is that you can use nearly any fruit. Berries, stone fruit and tropical fruits like mango all work very well to top a tart. The only fruits you should really steer clear of are ones that brown when they are sliced, like apples, bananas and pears. These will still taste fine, but they won't look as appealing.

1 piece: 433 calories, 28g fat (17g saturated fat), 60mg cholesterol, 174mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 5g protein.

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Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart. You’ll also learn some baking basics, like a tart crust and pastry cream, along the way.

Table of Contents

Recipe ingredients

Ingredient notes

Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract.
Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.

Step-by-step instructions

Pastry cream

In a medium saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees). Stir to prevent the milk from scalding.

In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.

Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla, then pour in to a bowl. Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.

Tart crust

In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes.

Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together.

Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch.

Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough.

Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds). Bake 12 minutes.

Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

Fruit Tart assembly

Fill cooled tart crust with chilled pastry cream.

Arrange fruit in a decorative pattern.

Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

Recipe tips and variations

Yield: This recipe makes 1 (9-inch) tart with 8 slices (including 4 cups pastry cream).
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: This fruit tart is a showpiece and should be served the day it is assembled. However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. The pastry cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
Butter: For a buttery pastry cream flavor, softer texture, and a lovely shine, add 2 tbsp. butter with the vanilla in Step 3 of the pastry cream.

Fruit Dessert Recipes

Strawberry Shortcake

Cake and Cupcake Recipes

Lemon Bundt Cake

Fruit Dessert Recipes

Blueberry Cobbler

Fruit Dessert Recipes

Apple Strudel

Loaded with a lush assortment of seasonal berries and other fruit, there's nothing quite as lovely as a Fresh Fruit Tart. You'll also learn some baking basics, like a tart crust and pastry cream, along the way.

In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (180 degrees). Stir to prevent scalding.
In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla and pour in to a bowl.
Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.

In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes.
Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined.
Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
Loosely roll the dough around the rolling pin, then gently unroll it over the tart, preferably with a removable bottom (9 inches, or substitute a pie plate).
Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake 12 minutes.
Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern.
Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract.
Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
Yield: This recipe makes 1 (9-inch) tart with 8 slices.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead:This fruit tart is a showpiece and should be served the day it is assembled. However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. The pastry cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
Butter: For a buttery pastry cream flavor, softer texture, and a lovely shine, add 2 tbsp. butter with the vanilla in Step 3 of the pastry cream.

Serving: 1sliceCalories: 403kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 199mgSodium: 290mgPotassium: 124mgFiber: 1gSugar: 38gVitamin A: 640IUVitamin C: 1mgCalcium: 103mgIron: 1mg