Reviews
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
7
2 star values:
1
1 star values:
0
Back to Summer Fruit Tart with Buttermilk Cream
All Reviews for Summer Fruit Tart with Buttermilk Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes one 9-inch square tart
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
Pate Sucree for Tarts
1/2 cup cold heavy cream
Buttermilk Pastry Cream
2 cups blackberries
6 ounces fresh figs (about 6), quartered
1 cup blueberries, picked over
1 cup strawberries, hulled and halved lengthwise
1/4 cup red currants
2 tablespoons red-currant jelly
Gallery
Recipe Summary
Yield: Makes one 9-inch square tart
Gallery
Recipe Summary
Yield: Makes one 9-inch square tart
Recipe Summary
Yield: Makes one 9-inch square tart
Yield: Makes one 9-inch square tart
Makes one 9-inch square tart
Ingredients
Ingredients
- All-purpose flour, for dusting
- Pate Sucree for Tarts
- 1/2 cup cold heavy cream
- Buttermilk Pastry Cream
- 2 cups blackberries
- 6 ounces fresh figs (about 6), quartered
- 1 cup blueberries, picked over
- 1 cup strawberries, hulled and halved lengthwise
- 1/4 cup red currants
- 2 tablespoons red-currant jelly
Directions
On a lightly floured surface, roll out dough to 1/4 inch thick. Gently press dough into a 9-inch square tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges are golden, 15 to 17 minutes. Remove parchment and weights; continue baking until surface is golden, about 20 minutes. Let cool on a wire rack. Remove tart shell from pan.
Beat heavy cream until soft peaks form. Gently fold into pastry cream; pour into tart shell. Arrange fruit on top of cream in concentric squares. Refrigerate.
Meanwhile, heat jelly with 2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over figs.
Reviews
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
7
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
7
2 star values:
1
1 star values:
0
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
7
2 star values:
1
1 star values:
0
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
7
2 star values:
1
1 star values:
0
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
7
2 star values:
1
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 2
- 3 star values:
- 7
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Summer Fruit Tart with Buttermilk Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Summer Fruit Tart with Buttermilk Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
