The Ultimate Fresh Fruit Tart

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

  • prep time 30 min
  • total time 5 hr 0 min
  • ingredients 11
  • servings 8

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
  • 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.
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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