Designer Fruit Tart
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Three Berry & Kiwi Tart: I was inspired by the ones I saw in the patisseries in Paris and in the displays at different bakeries throughout the world. I found a recipe from America’s Test Kitchen. They’ve never steered me wrong! I used my own berries (wild blackberries, as well as domestic blackberries and raspberries) and purchased the kiwi. The pastry cream inside the tart had a perfect texture that allowed the fruit to stand up above the crust. Lastly, I "glazed" the fruit with melted apple jelly, which gave it this beautiful dewy look. In all, it wasn’t terribly difficult, but it was time consuming just to ensure everything was done correctly.
Now that you survived this challenge, what words of wisdom do you have to share?
Bake the tart crust by putting two layers of foil on top of it, and then up the sides, and then over the edge to keep the crust in place while it bakes (so it doesn’t melt down the sides). Then make sure you put a bunch of pie weights along the edges so that it holds everything in place while it bakes. Of course, you do all this before putting it in the oven – pie weights and all.
Tell us about how you added a Wisconsin twist.
I used my own berries. I am not very successful at growing much, but the berries were prolific this year!
How did you do?