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The Ultimate Fresh Fruit Tart

(4)
  4 reviews
  • 30 min prep time
  • 5 hr 0 min total time
  • 11 ingredients
  • 8 servings
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Use whatever fresh fruits you have for this delightful prize-winning tart from the Connecticut State Fair.

State Fair Pie Competition 2010
Marjorie Weiner
Brooklyn, Connecticut

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

Steps

  • 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.
  • 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

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
50%
Saturated Fat
18g
91%
Trans Fat
1g
1%
Cholesterol
170mg
57%
Sodium
220mg
9%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Sugars
20g
20%
Protein
4g
4%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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