The Ultimate Fresh Fruit Tart

Use whatever fresh fruits you have for this delightful prize-winning tart from the Connecticut State Fair.

–

Save & Share

Servings 8

false

( 4 ) Ratings

4 Ratings

5 Stars 50%

4 Stars

3 Stars 25%

2 Stars

1 Stars 25%

Member Reviews ( 4 )

71107688-36c8-44a7-9dec-b46ba1f4921d

State Fair Pie Competition 2010

Marjorie Weiner

Brooklyn, Connecticut

ingredients 11
Prep Time 30 min
Total Time 5 hr 0 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

2: oz unsweetened baking chocolate

1: cup plus 4 tablespoons whipping cream

6: tablespoons butter

1/3: cup sugar

1: tablespoon cornstarch

4: egg yolks

1: tablespoon vanilla

1 1/2: cups fruit, such as raspberries, blackberries, sliced nectarines, kiwifruit

1/2: cup apricot jam

1: tablespoon water

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 450°F. Press pie crust into 10-inch tart pan; prick bottom and side with fork. Bake 10 minutes; turn oven down to 350°F. Bake about 10 minutes or until golden brown.
2 Melt chocolate and 4 tablespoons of the whipping cream over low heat. Stir until smooth; spread into baked pie shell, coating bottom of crust. Refrigerate.
3 In heavy 2-quart saucepan, cook butter, sugar and cornstarch over medium-high heat, stirring constantly, until thick and mixture boils; boil 1 minute.
4 Beat egg yolks in small bowl; stir small amount of sugar mixture into egg yolks. Slowly add egg mixture to remaining sugar mixture in saucepan, stirring rapidly to avoid lumps. Cook 1 minute over low heat. Remove from heat; add vanilla.
5 Cover and refrigerate 3 hours. Whip 1 cup whipping cream until stiff peaks form. Fold cold egg mixture into whipped cream with whisk. Fill pie shell with mixture. Top tart with fruit.
6 Microwave apricot jam and water in small microwavable bowl uncovered on High 1 minute. Glaze fruit with jam mixture using pastry brush. Refrigerate 1 1/2 hours and serve.

EXPERT TIPS

toggle

Expert Tips

Unsweetened baking chocolate is unadulterated chocolate that contains 50 to 58 percent cocoa butter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 18g, 18% Trans Fat 1g 1% ),
Cholesterol: 170mg; 170%;
Sodium: 220mg; 220%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 3g 3% Sugars 20g 20% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

kelliemurray

report Posted Aug. 21, 2012 3:47 PM

Fresh and creamy. Great for a family dinner or a church social.

Woodsy60

report Posted May. 17, 2012 8:08 PM

You included unsweetened chocolate, but never sweetened it, which it needed, leaving a slight bitter taste. The filling needed more sweetening too. Good thing the jelly glaze was added. The crust got too dark using your directions. Looks very pretty, but all in all, it was a disappointment. :(

Carolyn483

report Posted Jun. 20, 2011 10:55 AM

Tastes great and is a wonderful very light dessert for a hot summer day. It says 30 min prep time but I recommend two days to make this. I tried to do it in one but the filling did not set up well. I think if it chlled overnight it would serve better. It was a warm day and I had a lot of company so the fridge was open a lot. Chilling the bowl and beaters you whip the cream with speeds that process up. The glaze was a great finishing touch and helped keep the fruit fresh and the chocolate coating on the pie shell kept the pie crust from getting soggy.

MArdito321

report Posted May. 23, 2011 12:38 PM

This recipe is FANTASTIC! I truly can't find the words to express how yummy it is. I made it on Friday, and I'm already planning to make it again this weekend for a picnic! :)