Fresh fruit tart with almond press-in crust recipe

Ingredients for Fresh fruit tart with almond press-in crust

• 4 large egg yolks

• 240 g plain flour

• 60 g almond flour (optional) or 60 g plain flour

• 45 g caster sugar

• 5 ml kosher salt

• 125 g chilled unsalted butter, cut into pieces

• 480 ml full-fat milk

• 5 ml vanilla paste or 7.5 ml vanilla extract

• 45 g caster sugar

• 30 g cornflour

• 1.25 ml kosher salt

• 45 g unsalted butter, cut into pieces

• 340 g fresh blueberries

• 170 g fresh blackberries, halved if very large

• Special Equipment: a springform pan or tart pan with removable bottom (23 cm diameter)

How to make Fresh fruit tart with almond press-in crust

1. Place a rack in the middle of the oven and preheat it to 180°C (fan 160°C).

2. Whisk the egg yolks and 15 ml of cold water together in a small bowl until combined.

3. In a medium bowl, whisk together the plain flour, almond flour, sugar, and salt.

4. Add the butter and rub it into the dry ingredients with your fingers until large, shaggy pieces form. Aim for a mix of flat, thin pieces and larger, irregular chunks.

5. Drizzle the egg yolk mixture over the flour and, using a fork or your fingers, toss it into the dry ingredients to incorporate.

6. Knead the dough in the bowl until it begins to come together; it may still appear slightly dry. If it looks too dry and does not come together, add 15–30 ml more water, but only if needed.

7. Turn the dough out onto a clean work surface and knead it once or twice more.

8. Divide the dough in half, stack the pieces, and press down firmly to combine. Repeat this process until the dough is well combined and slightly sticky, about 2–3 times.

9. Press the dough into the bottom and up the sides of a tart tin, about 2.5 cm high, and prick all over with a fork.

10. Freeze the crust until very firm, for 20–30 minutes.

11. Bake the crust until it is deep golden brown all over, about 35–40 minutes. Allow it to cool.

12. Do Ahead: The crust can be baked up to 2 days in advance. Store it tightly wrapped at room temperature.

13. In a medium saucepan, bring the milk and vanilla paste to a simmer over medium-high heat. Remove from heat.

14. Meanwhile, whisk the egg yolks, sugar, cornflour, and salt in a medium bowl, starting slowly as it may not combine easily at first. Whisk vigorously until the mixture is very pale yellow and thick, about 1 minute; the sugar should be nearly dissolved at this point.

15. While whisking constantly, gradually add the hot milk mixture to the egg yolk mixture.

16. Return the custard base to the saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until the custard thickens and there is no cornstarch taste, about 3 minutes.

17. Remove the custard from the heat and add the butter a couple of pieces at a time, whisking until fully melted before adding more, until all the butter is incorporated.

18. Transfer the custard to a medium bowl and cover it with cling film, pressing it directly against the surface. Allow to cool.

19. Whisk the custard vigorously until smooth and slightly loosened. Scrape it into the cooled crust and smooth the surface.

20. Top with berries.

21. Do Ahead: The custard can be made up to 4 days in advance. Keep it chilled.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.