Fruit Tart
Nothing says spring like a beautiful fruit tart. Release your creativity with Geefree’s puff pastry dough.
Ingredients
1 Geefree Puff Pastry Dough
Gluten Free flour for dusting
1 ½ Cups Pastry Cream (or any filling you like)
- You can use whatever fruits you like
Strawberries
Blueberries
Kiwi
Grapes
Cantaloupe
Raspberries
Apricot Preserves
- Additional Equipment
Round Loose Bottomed Tart Pan
Directions
Have cream filling ready and chilled.
Bring dough to room temperature. Preheat oven to 375°F.
Dust the countertop. Grease a round loose-bottomed tart pan. Take 1 1/2 sheets of dough and roll it out to approx. 1/8th” thick. Transfer to prepared tart pan, trimming to fit leaving about 1/4” lip of dough above the pan, (dough will shrink a bit).
Dock dough using a fork then line pan with parchment paper and fill with pastry weights or rice. Blind-bake pastry for 25-35 minutes or until medium brown. Let cool completely.
Cut fruit as desired. When tart is cooled fill with pastry cream and then place cut fruit on top.
Take apricot preserves and heat in the microwave for about 15 seconds or until warm and fluid.
Brush the top of the tart with preserves.
Chill tart for about 1 hour.
