This tropical fruit tart is a delightful dessert that can be enjoyed year-round, thanks to the availability of fresh and frozen fruits. With a buttery pastry base, creamy vanilla filling, and a colorful array of fruits like pineapple, cherries, and mango, this tart is perfect for both summer and winter...
Ingredients
For the Pastry
flour2 1/2cups
butter, cut into cubes1cup
egg1
salt1/2tsp
sugar1/4cup
ice water2tbsp
For the Filling
vanilla pastry cream2cups
fresh fruits (pineapple, cherries, strawberries, grapes, peaches, mango, kiwi)300g- sugar1cup
juice of orange1fl- water1/4cup
peeled and chopped almonds or walnuts1/4cup
Nutrition (per serving)
Calories
365.7kcal (18.28%)
Protein
4.6g (9.2%)
Carbs
42.1g (15.29%)
Sugars
21.1g (42.1%)
Healthy Fat
6.5g
Unhealthy Fat
12.7g
% Daily Value based on a 2000 calorie diet
How to make Tropical Fruit Tart
Prepare the Pastry
- Step 1
In a bowl, sift the flour with the salt. Add the cold butter and work it with a fork until the mixture becomes crumbly and sandy in texture.
- Step 2
Add the beaten egg to the mixture and gradually incorporate the ice water while forming the dough ball. The dough should have a soft texture but should not be overworked.
- Step 3
Wrap the dough in plastic wrap and refrigerate for one hour.
Prepare the Fruit Filling
- Step 1
Peel the fruits and cut them into cubes, except for the strawberries and cherries. Place the fruits in a pot with the sugar, orange juice, and water.
- Step 2
Cook over high heat for 15 minutes, then remove from heat and let cool. Remove the fruits from the pot and return the syrup to the heat, cooking on low until it reduces and thickens into a jam-like consistency.
- Step 3
Remove from heat and set aside.
Bake the Pastry
- Step 1
Roll out the dough and cut it into two discs. Place the discs on greased and floured baking sheets, prick them with a fork, and bake in a preheated oven at 180°C (350°F) for 15 minutes.
- Step 2
Remove from the oven and let cool.
Assemble the Tart
- Step 1
Place one of the pastry discs on a large round serving plate. Cover it with a generous layer of pastry cream, then place the second pastry disc on top.
- Step 2
Spread the remaining pastry cream over the top and around the sides of the tart. Arrange the fruits on top, alternating shapes and colors for a decorative effect.
- Step 3
Garnish the edges of the tart with the chopped almonds or walnuts. Refrigerate until ready to serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
365.7kcal (18.28%)
Protein
4.6g (9.2%)
Carbs
42.1g (15.29%)
Sugars
21.1g (42.1%)
Healthy Fat
6.5g
Unhealthy Fat
12.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is cold when preparing the pastry to achieve a flaky texture.
Use a variety of colorful fruits to make the tart visually appealing.
If you don't have fresh fruits, frozen fruits can be used as a substitute.
Chill the tart for at least an hour before serving to allow the flavors to meld together.
For a glossy finish, brush the fruits with a light layer of the reduced syrup.
FAQS
Can I use frozen fruits instead of fresh fruits?
Yes, frozen fruits can be used as a substitute for fresh fruits. Just make sure to thaw and drain them before use.
How long can I store the tropical fruit tart?
The tart can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to keep it fresh.
Can I make the pastry dough in advance?
Yes, the pastry dough can be made a day in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap.
What can I use instead of pastry cream?
You can use whipped cream, cream cheese frosting, or even a custard as an alternative to pastry cream.
Can I make this tart gluten-free?
Yes, you can use a gluten-free flour blend to make the pastry dough. Ensure all other ingredients are also gluten-free.
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