How to make perfect tart shells
You’ll want to buy some perforated tart rings. They are a bit pricey but they work SO well and last forever! These are the magic tart rings I used to bake the shells, I’ve started collecting them in all sorts of shapes and sized and I’m loving them. Baking on a perforated silicone sheet can give you a perfectly baked base with no bubbling. The steam that forms underneath can escape through the side so no docking is needed!
Steps to make the fruit tart filling
Steps to make perfect tart shells
How to Make a Fruit Tart
frequently asked questions
Can you make fruit tarts the night before?
Fruit tarts can be made a few days in advance and chilled until ready to serve. The key is to coat the fruit in a light glaze to keep it from drying out. Mix some strained apricot preserves with a little water or liqueur, warm and brush over the surface.
How long can a fruit tart sit out?
A fruit tart can sit out at room temperature for a few hours before needing to be refrigerated. It’s best to cover your tart with a cloche or keep in a sealed container.
What is the filling in a fruit tart?
Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter.
What are some tart fruits?
Blueberries Peaches Blackberries Raspberries Kiwis Grapes Strawberries Apricots Mangos Orange premiums
If you’ve tried this fruit tart recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
