The Ultimate Fresh Fruit Tart

Name: The Ultimate Fresh Fruit Tart
Prep time: 30 min
Total time: 5 h
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

4 Ratings

4 Reviews

Prep 30 min
Total 5 hr 0 min
Ingredients 11
Servings 8

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

By Pillsbury Kitchens

Updated November 1, 2010

Make With

Pillsbury Pie Crust

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.