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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
Cholesterol: 170mg; 57%
Sodium: 220mg; 9%
Total Carbohydrate: 42g; 14%
Dietary Fiber 3g 12% Sugars 20g
Protein: 4g

% 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

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

Comments + Recipe Twists

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