Rainbow Fruit Tart

5 from 1 vote

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Brightly colored seasonal fruit arranged in a spiral pattern make this rainbow fruit tart a showstopper for your summer get-togethers.

Prep Time1

Cook Time1

Cooling8

Total Time10

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 423kcal

Author: Joanne Stekler

Equipment

Food processor

Ingredients

Pecan cookie tart dough

½ cup pecans (or other nuts)
3 tablespoons confectioner's sugar
1 cup (125 grams) bleached, all-purpose flour
⅛ teaspoon salt
8 tablespoon (113 grams) unsalted butter, cold, cut into ½ inch cubes
1 tablespoon heavy cream
1 egg yolk

Lime or lemon curd

4 egg yolks
¾ cup (150 grams) granulated sugar
zest of 1 lemon or 2 limes
⅓ cup lemon or lime juice from about 1½ lemons or four limes
1 pinch salt
4 tablespoons (57 grams) unsalted butter, cut into cubes

Rainbow Fruit

10 to 12 strawberries, sliced in half lengthwise
3 apricots, pitted, and sliced ¼ inch thick
½ mango, pitted and sliced ¼ inch thick
3 kiwi, peeled and sliced ¼ inch thick
¼ cup blueberries
¼ cup blackberries

Fruit glaze

2 tablespoons apricot jam

Instructions

Pecan cookie tart dough

In a food processor, add the pecans and sugar and process until the nuts are finely chopped.
½ cup pecans (or other nuts), 3 tablespoons confectioner's sugar
Add the flour and salt and process until mixed.
1 cup (125 grams) bleached, all-purpose flour, ⅛ teaspoon salt
Add the butter cubes and pulse 10 times.
8 tablespoon (113 grams) unsalted butter, cold, cut into ½ inch cubes
Add the cream and egg yolk and pulse until mixed and the dough comes together when pinched between your fingers (about 10 times). You may need to scrape the processor bowl once or twice.
1 tablespoon heavy cream, 1 egg yolk
Transfer the mixture to a clean, gallon sized plastic bag and knead the mixture gently in the bag until it is no longer crumbly. Flatten into a disk and leave in the refrigerator at least one hour to overnight.
When you are ready to prebake the tart dough, preheat the oven to 425°F. Roll out the tart dough between two pieces of wax paper and transfer the dough to the tart pan. Put it in the freezer for 15-60 minutes in order to set the dough.
Line the tart with parchment paper and weigh down the dough with pie weights (I use old dry beans).
Bake for 15 minutes, then remove the pie weights. Turn the oven down to 350°F, prick the tart bottom in a few places with a fork, and bake until the tart shell has browned, another 10 to 15 minutes (depending on how long it was in the freezer). You may need to prick the tart again once or twice during this time if it starts to puff.
Let cool in the tart pan.

Lime or lemon curd

Ready a strainer atop a glass bowl next to the stove top.
In a small to medium saucepan (see note), add all of the ingredients except for the butter (i.e egg yolks, sugar, zest, juice, and salt) and stir to mix. Add the butter cubes.
⅛ teaspoon salt, 4 egg yolks, ¾ cup (150 grams) granulated sugar, zest of 1 lemon or 2 limes, ⅓ cup lemon or lime juice, 4 tablespoons (57 grams) unsalted butter, cut into cubes, 1 pinch salt
Heat the mixture over medium-low heat, about 8-10 minutes, until the curd has thickened and you can draw a line with your finger on the coating on the back of your spatula/spoon. If the curd starts to steam before it gets to this point, remove the pot from the heat and turn down the heat a little. Do not let the mixture boil or you will have scrambled eggs.
Pour the curd through the strainer into the glass bowl. You can scrape the bottom of the strainer for curd that has passed through, but don't press the mixture through the strainer.
Cover the curd with plastic wrap, pressing the plastic wrap down onto the curd so a skin cannot form, and let it cool in the refrigerator.

Construction of the rainbow fruit tart

With the crust still in the tart pan, add the curd and use a knife or off-set spatula to spread it evenly over the bottom.
Gingerly arrange the fruit over the curd in a spiral or other pattern.
10 to 12 strawberries, sliced in half lengthwise, 3 apricots, pitted, and sliced ¼ inch thick, ½ mango, pitted and sliced ¼ inch thick, 3 kiwi, peeled and sliced ¼ inch thick, ¼ cup blueberries, ¼ cup blackberries
To make the glaze, heat the apricot jam in a small pot with a splash of water, stirring occasionally, until it has thinned and is uniform.
2 tablespoons apricot jam
Brush the glaze over the fruit and let cool.
To serve, carefully unmold the tart and cut into slices.

Notes

Variation: see the above note for suggestions for other ripe, seasonal fruits

Nutrition