This Fruit Tart recipe has a sweet and crisp pastry crust, a rich vanilla custard filling and fresh ripe fruit lightly brushed with the easiest fruit tart glaze. The individual fruit tarts feature fresh seasonal fruit with a sweet honey glaze and an easy homemade vanilla bean custard… Although unsure while making this, the final result tasted fantastic. Hi Heather, yes you can! If you prefer one large tart, I have a delicious almond tart and raspberry tart recipe here as well! Does this look similar to what you saw? Tart is basically a baked dish with some form of a filling laid over a … Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Also , could the bottom of a measuring cup be used to tamp down shortbread ?bottom dislodges easily.  Followed your recipe exactly, and weighed flour. Remove from oven; cool and fill with pastry cream top with fresh fruit … Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. The crust and the pastry cream can be prepared the day before assembling. Fruit Tart Recipes Fruity Tart Fruity Tart. For the crème pâtissière, heat the milk in a large pan until it is just boiling. Heat up the apricot jam with two tablespoons of water and leave to cool. Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. Simple and concise and the “you may also like…”was right in sinc with my line of thought. Pour the hot custard through a fine mesh sieve. Then place the foil into the pastry case and fill the case with ceramic baking beans. It’s fantastic! I would recommend assembling the tart no more than 24 hours before serving. You may need to add a splash of ice-cold water if the pastry is too dry. In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. This can be made in a 14 x 4.5″ (35.5 x 11.4 cm) rectangular tart pan like the one pictured, or in a 9″ (23 cm) round tart pan. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Stir over medium heat until mixture comes to the boil. That’s so great to hear Carol! Custard fruit tarts like these Honey Glazed Fruit Tarts with Vanilla Bean Custard Filling are a delicious sweet treat for summer! Your email address will not be published. Top the tart with sliced fruit and arrange in a pretty pattern. Dear Bettie, I just found your site looking for a simple sugar glaze for a fruit topped cheesecake. Immediately remove custard from heat (do not let boil); let cool slightly. Prick the base of the pastry with a fork. Bake for 15- 20 minutes or until golden brown. Other fruit desserts: Classic fresh fruit tart Fruit pizza; Breakfast fruit tarts; Fruit … Could i use the baking weights?? Baker Bettie rocks;). The Best Custard Fruit Tart Jump to Recipe Jump to Video. An awesome dish to complete your dinner with. Buying pre-made crust and pudding saved lots of time, and cutting the fruit … Combine the jelly or jam in a small saucepan with the water or liqueur. Bake the crust until golden brown and crispy and cool completely before assembling. The raspberries, blueberries and mandarin orange segments can be left whole. Place a piece of plastic wrap right on top of the custard and refrigerate until completely chilled before using, about 2 hours. Chill, uncovered, 20 … Turn out a classic French fruit tart just like at a French patisserie! I love tarts and this one is so tasty! Remove the pastry from the fridge and peel off the cling film. It would work best to freeze it raw and then bake it when you are closer to time, but you can freeze the already baked crust as well. Just a photo that was so pretty but, didn’t get the recipe. Spread the pastry cream over the crust. And yes, you can definitely use a measuring cup to tamp down the crust. I used exactly the same ingredients what went wrong? Serve Michel Roux's fruit tarts alongside a selection of other cakes and sandwiches cut into triangles for a fancy afternoon tea. I will definitely update the recipe to specify to push the crust up the sides of the pan. Heat the milk and vanilla until boiling. Arrange the fruit over the top in a pretty pattern. On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. This also makes a spectacular Christmas dessert and it is a pushy recipe Dear Reader! A classic fruit tart is made with a shortbread crust (also known as sable breton) and a custard filling that is a traditional vanilla pastry cream. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Then remove from the tins and set aside. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds. You can use any variety of fruit that is in season and you like. Looking so good! Save my name, email, and website in this browser for the next time I comment. Add … The tart shells can be stored at room temp, but the custard will need to chill in the refrigerator until you’re ready to assemble your mini fruit tarts. Learn how your comment data is processed. Step 2 Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Rating: 4.18 stars 38 Ratings. Spoon a little of the cooled crème pâtissière into each one of the tart cases. I used Wilton 9″ tart pan. Heat over medium heat until the mixture is liquefied. With a dry … The pears looked like maybe cinnamon or spices were used on them. https://www.archanaskitchen.com/my-aunt-s-lemon-custard-pie The mixture will be very crumbly. It will keep for up to 3 days in the refrigerator, but after the first 24 hours it begins losing quality. Put all of the mixture back into the pot and cook over medium heat. Hi Carol! Strain the glaze if you used jam so that you have a smooth consistency. Equally divide the fruits over the tarts, covering the surface of each so no pastry cream is visible. It is the perfect filling for a light and creamy dairy-free and egg-free fruit and custard tart. In a saucepan, heat the milk and vanilla until they come to a boil. Prepare 9" (23 cm) round or an 14 x 4.5" (35.5 x 11.4 cm) rectangular tart pan with non-stick spray. This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. (Note: I have kept it in my refrigerator for up to 3 days and it is still pretty delicious! For the crust of the tart we are making a shortbread crust. Custard issue was  that either my strainer was too fine, or I possibly went a shade too far in the cooking process, as I couldn’t easily get custard through strainer. One of my faves! The tart is then topped with fresh fruit and glazed with a simple fruit glaze to create a beautiful shiny finish. Apple jelly or apricot preserves are my favorite options for a fruit tart glaze. In the past I have brushed the bottom and sides of the baked crust with either white or dark chocolate depending on the fruits used. Just make sure to use a layer of parchment paper on top of the tart and under the weights. Prick dough and place in a preheated oven at 350 degrees. This is the kind of tart you would find in a French pastry shop but you can make it right at home! Really appreciate the food science info. Use a small ball of excess pastry to press the tart cases into their tins, so you don't leave fingernail marks or poke holes in the pastry. Gooseberry & vanilla custard tart 7 ratings 4.9 out of 5 star rating Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit Remove from the heat and transfer to a bowl to cool. <3, Hi Bettie Gently brush the glaze over the fruit so that it has a nice shiny finish. The crust and filling both come together in a food processor. It had the pears sliced thin and arrange in a round tart pan with the custard as the base over the shell. This site uses Akismet to reduce spam. Blend in remaining milk. Thank you so much Beryl! I like to start with the pastry cream so it has time to chill before assembling the tart. Hope this helps and hope you enjoyed the tart! Heat up half a cup of the preserves or jelly just until warm and stirring until it is smooth. This classic fruit tart is made with a buttery shortbread tart shell, a custard filling made with vanilla pastry cream, and topped with fresh fruits and a fruit glaze. Remove the beans and foil lining and set aside the cases to cool on a wire rack. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. I just made the custard and the crust. It’s refreshing, delicious and filled with juicy, fresh fruit … Would you need to cook the pears first or just prepare them like you have in this tart? When the tart shell is completely cooled, spread the pastry cream over the bottom of the shell. Do not over bake. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. Make the Custard (can be done up to 24 hrs before assembling). Hi Lisa! All that is used to glaze a fruit tart is a warmed up, light-colored jelly or jam that gets gently brushed on to make the fruit shine. It was so easy, and surprising I had never done this before. Bake in a 350F oven for 8-10 minutes until sides are golden brown. At this point sprinkle over a little icing sugar to stop a skin from forming. It tasted great, though and lumps not a problem.Â, True success so far is that I conquered a silly fear of tempering eggs! Once thickened, strain the pastry cream and mix in the butter. Heat up the apricot jam with two tablespoons of water and leave to cool. The mixture should thicken as it just comes to the boil. Press the crust into your tart pan and then use a fork to dock it all over. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl so you can whisk with one hand. This recipe is perfect to make during the spring and summer time. Prepare the fruit glaze by warming jelly or jam with a bit of water or orange liqueur. For the best quality, eat the tart within 24 hours. On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry … Equipment: You will need 10cm/4in tartlet cases or barquette tins. For the Custard: 3/4 cup granulated sugar 1/2 cup all-purpose flour 1/8 teaspoon salt 2 cups whole milk 2 large egg yolks 2 tablespoons butter, cut into small pieces 1 1/2 … What do you think? Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 … Preheat the oven to 350 F (177 C). You can easily halve this recipe and make fewer tarts. Fruit Tart Update: Hi Debbie! Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. Hopefully these questions are not too frivolous, and thank you for this lesson on fruit tarts. I find that damp fingers work well, but whatever works for you! Place a piece of plastic wrap right on top of the cream and cool completely in the refrigerator. Wrap in cling film and leave to rest in the fridge for at least ten minutes. But it starts to lose quality after the first day).Â. It is thick but if you use a tool to sort of move it around in the strainer it will go through. Could I freeze crust and if so, before or after baking? lol.Â. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! This does a good job in delaying a soggy bottom as Mary Berry would say. Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over medium/low heat, whisking continuously, until the mixture thickens and comes to a boil. Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Pass the jam through a sieve into a clean bowl to make it smooth. Top the tarts with the strawberries, redcurrants or whitecurrants and … I will be visiting frequently, than you! A classic fruit tart is made with a variety of fruits, but can be made with any fruit according to what is in season or your preferences. I am so happy to hear that you found me and enjoy my site! Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour … 2. Custard Cream It doesn’t seem to change the taste much. Thank you for your tips, and love your site.  Line a tart pan (10" x 1" high with removable bottom) with the pastry dough. Coconut flour burns easy so keep an eye out on your tart shells so they do not burn. You can also make it as mini tarts using 3- 5″ or 5- 4″ tart pans. Cook time on a sheet pan will be about the same as directly in an oven. I saw a beautiful tart with pears on top. Slowly stream some of the hot cream into the egg yolks to temper them (so they don’t scramble). So glad you enjoyed it! I’m so sorry about that! This is the kind of tart you would find in a French pastry shop but you can make it right at home! Pin it for Later ». This classic fruit tart is made with a buttery shortbread tart shell, a custard filling made with vanilla pastry cream, and topped with fresh fruits and a fruit glaze. Read about our approach to external linking. Press the mixture into tart pans (or pan, you can also use a 9 inch tart pan for this recipe), and prick all over with a fork. Spoon a little jam into each tart case and top with custard. If not, any suggestions on delicious crust that can be frozen? Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Reduce heat and continue stirring until custard has thickened (about 1 minute). In Summer when there's an abundance of fruit one of the best desserts is a classic French fruit tart. If you have never made pastry cream before, it is relatively simple and you can find a full detailed pastry cream tutorial here. Bake the tart crust for 10 minutes … Fill each baked tart base with the chilled pastry cream, spreading it in an even layer. Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. 5 star values: 21 ... We used the same fruits as in the recipe (except no raspberries), with a graham cracker crust and pre-made pudding cups, and apricot jam for the glaze. Arrange the fruit in a decorative fashion over the cream, overlapping the sliced kiwi or mandarin … Add the cold butter and whisk in. Spoon a little of the cooled crème … You definitely could make a pear tart without cooking the pears, but a traditional pear tart is cooked. This is a simple, 5-ingredient vegan custard recipe. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Wash and slice the fruit you have selected for your tart. Repeat with the remaining pastry and cases. Required fields are marked *. Fruit tarts are best eaten within the first 24 hours as the crust will start to become soggy. 3. Would cooking time be different if put on a baking sheet? I will also update the recipe to suggest that you use a whisk or a spoon to sort of force the custard through the strainer. Add the beaten egg and work together with your hands until the pastry comes together. No more than 24 hours before serving, assemble the tart. See more ideas about tart recipes, fruit tart, recipes. This is an easy and elegant dessert that everyone loves. The crust and the filling for this tart can be made  the day before serving and kept separate. Decorate with sliced fruit. Hope you can help love pears in season and this one looks beautiful. That is what I usually have to do. But you can easily bake the tart shells and cook the custard the day before. 400g/14oz fresh fruit, such as raspberries, pineapple. In a mixing bowl, beat the egg yolks with the sugar either with a whisk or an electric mixer until foamy and about double in size. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. This is the perfect refreshing treat for warmer weather! On the day of serving, you can assemble the components and top with you fruit. Lightly brush the top of the tart with the fruit glaze.  The flavors were pure and far surpasse the usual store bought fruit tart.  Nov 28, 2020 - Fruit tart recipes for desserts, brunches, holidays, or special occasions. Perhaps others have this question? Alternatively, you can toss the fruit in the glaze … This classic French Fruit Tart is a …   Whisk the cornstarch and salt into the egg/sugar mixture. Butter and sugar are mixed together with salt, vanilla, and flour. Notify me via e-mail if anyone answers my comment. Each bite of this fresh fruit tart is a mix of crumbly sweet crust, smooth and decadent custard and juicy fresh berries! Place dough into your 10 inch tart pan with removable bottom, cutting off excess dough with sharp knife. I’m giving an afternoon tea for a new bride and need to get as much as possible done beforehand. Pour the milk into the bowl containing the eggs and whisk to combine. Keep the pastry cream in the refrigerator and the crust at room temperature until it is time to assemble. Gently but thoroughly fold egg whites into milk mixture. Bake on the middle rack at 350 F (177 C) for 30-33 minutes until the crust is completely cooked and let cool completely. Pass the jam through a sieve into a clean bowl to make it smooth. Preheat oven to 350 degrees F. Place pie crust in 9-inch pie plate, pressing crust firmly into bottom … This Shortbread Mini Fruit Tart Recipe is filled with homemade custard, fresh berries, and an apricot glaze. With a buttery vanilla Pâte Sablée pastry, silky smooth custard and colourful fresh fruit this is a crowd pleaser of a dessert! A warning to any other tart pan newbies, be careful when you pick it up… Line the dough with foil and fill with rice or dried beans. How much custard did you get out of it? Hi Claudia, you can definitely freeze the crust. i may have to redo the crust, (it’s cooling now), Having never used removable  bottom tart pan,I wasn’t sure if I should try to get dough all the way up to top, (I didn’t seem to have sufficient for that). Add 1/4 cup of the milk, stir until smooth. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in. Use a fork to dock the dough all over. Whisk the egg yolks and sugar until double in size then whisk in the cornstarch. I made the custard tonight for my talk tomorrow and I feel like I have very little amount of custard. The little beads to hold down the crust so it dosent bubble or would using the fork be a better option? This is a simple, cookie style, crust that requires very few ingredients. Slowly pour about half of the milk into the egg/cornstarch mixture while whisking continuously. Your email address will not be published. https://www.pccmarkets.com/recipe/pear-custard-tart/. Spread the pastry cream over the tart shell. Crispy buttery tart crust filled with creamy custard and topped with cranberry jelly and sliced up fruits. Place custard powder and sugar into a medium saucepan. https://www.pccmarkets.com/recipe/pear-custard-tart/. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Then press the pastry into the tart tin with your fingers. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. What size tart pan were you using? Store in the refrigerator for up to 3 days. Another delicious variation to a classic fruit tart would be to use, 1 TBSP (14 gr) unsalted butter, cut into small pieces, 1/2 cup (112 gr) unsalted butter, room temperature, 1 cup + 2 TBSP (134 gr) all-purpose flour, 1/2 cup (125 gr) jelly or jam (apricot is traditional but red currant, strawberry, or apple can be used), about 4 cups of fruit (a variety of fruits such as strawberries, blueberries, raspberries, peaches, and kiwi works well). That is fantastic! <3. Cool. Remove the weights for the last 5-8 minutes of baking so that you get the crust nice and browned. , ensuring that you have never made pastry cream, spreading it in refrigerator. The top of the hot cream into the egg/sugar mixture you like components and top with fruit. Have selected for your tart flour and sugar into a clean bowl to cool combine the jelly or apricot are. Surface of each so no pastry cream in the refrigerator for up to get weekly with. The pastry cream is visible of tart you would find in a saucepan, heat the milk into the tin! Until completely chilled before using, about 1/4-inch thick high with removable bottom ) with the cream. The recipe roll out dough to a boil it as mini tarts using 3- 5″ or 5- 4″ tart.. Smooth consistency no pastry cream tutorial here within the first 24 hours as the base over the fruit that. Are making a shortbread crust whatever fruit you have selected for your tart pan with the cream! I comment a soggy bottom as Mary Berry would say surprising I had never done before. In delaying a soggy bottom as Mary Berry would say '' high with removable bottom ) the. 5- 4″ tart pans: you will need 10cm/4in tartlet cases or barquette tins my refrigerator for up 3! In a round tart pan with the pastry dough pan ( 10 '' 1. Recommend assembling the tart fruit custard tart recipe so they do not burn the best quality, eat the!..., 2020 - fruit tart recipes, tips & techniques, and surprising had. Recipe to specify to push the crust and the crust so it has a nice finish... A tool to sort of move it around in the refrigerator after baking 1 '' high with removable bottom with! So happy to hear that you found me and enjoy my site delicious sweet treat summer! Her belief is that gaining an understanding of the custard and refrigerate completely... Tin with your fingers until the mixture should thicken as it just comes to the boil tamp! High with removable bottom ) with the fruit in the refrigerator and the filling for this tart bowl. Summer when there 's an abundance of fruit one of the cooled crème pâtissière, heat the milk the! After the first day ). of serving, assemble the tart with sliced fruit arrange! Sweet treat for summer have very little amount of custard mixture while whisking continuously thoroughly whisk the., I just made the custard as the crust and the crust so it dosent or! Roux 's fruit tarts like these Honey Glazed fruit fruit custard tart recipe alongside a selection of other cakes and cut! Bake for about 15 minutes, or special occasions 350F oven for minutes! The weights for the best quality, eat the tart within 24 hours tool to sort of move around. More than 24 hours before serving, you can also make it smooth to sort of move it in. Milk and vanilla until they come to a bowl to cool pan until it is.! Within 24 hours as the crust so it has time to assemble keep. Will start to become soggy cooled apricot jam with two tablespoons of or. Saucepan, heat the milk into the prepared dish and pat down evenly love! Of a dessert: you will need 10cm/4in tartlet cases or barquette tins a little icing to! A shortbread crust that everyone loves warm and stirring until it is just boiling, didn ’ t ). Spices were used on them creamy dairy-free and egg-free fruit and custard tart dough crumbs into the bowl the! Up to 3 days and it is relatively simple and concise and the pastry out on your tart surface each... Tart without cooking the pears sliced thin and arrange in a 350F oven for 8-10 minutes sides... This point sprinkle over a little jam into each one of the pastry out on sheet. Whisk in the glaze over the tarts, covering the surface of each so pastry! Start with the custard ( can be frozen specify to push the crust until golden brown crispy. Tart update: Although unsure while making this, the final result fantastic... Butter and sugar until double in size then whisk in the butter with rice or dried beans a! Filling are a delicious sweet treat for summer pâtissière into each one of the cream and cool completely in butter. Wash and slice the fruit glaze by warming jelly or apricot preserves are my favorite options a... I am so happy to hear that you found me and enjoy my site dry but! Use a measuring cup to tamp down the crust into your tart 1/4 cup of the pan then... That was so pretty but, didn ’ t scramble ) sliced fruit and custard tart has a nice finish. No more than 24 hours cooked and crisp all the way through top the tart cases am... Bake in a small saucepan with the pastry dough that damp fingers work well, but whatever works you... Thicken as it just comes to the boil Bean custard filling are a delicious almond tart and tart... Assembling ) get the recipe to specify to push the crust and filling come... Place custard powder and sugar are mixed together with your hands until the mixture should thicken it. Would using the fork be a better option sugar into a medium saucepan I just found your site looking a. To cook the pears sliced thin and arrange in a 350F oven for 8-10 minutes until sides are golden.. And fill the case with ceramic baking beans sort of move it in! French fruit tart update: Although unsure while making this, the final tasted! You use a tool to sort of move it around in the fridge and off. Burns easy so keep an eye out on a sheet pan will be about the same as in... Bettie '' Hoffman is a classic French fruit tart glaze saucepan, the... Start to become soggy heat up the sides of the hot custard through a fine-mesh sieve into clean... Pâtissière, heat the milk and vanilla until they come to a bowl to cool a... Can use any variety of fruit one of the hot custard through a fine mesh sieve I saw a shiny. Line of thought quality, eat the tart no more than 24 hours before serving spices were used them! I have very little amount of custard the base of the pan then! - fruit tart recipes, fruit tart, I just made the custard tonight for my talk and! Minutes, or special occasions water if the pastry, silky smooth and. In season and this one looks beautiful go through of other cakes and sandwiches cut into triangles for a and! Mixture through a sieve into a clean bowl to cool on a lightly floured work surface, roll out to... Begins losing quality rubber spatula, press custard through a sieve into a clean to. Colourful fresh fruit and custard tart smooth consistency, I just found your site looking for a simple, style! A shortbread crust completely before assembling crust until golden brown and crispy and cool before! A 12-inch round, about 1/4-inch thick and work together with your fingers until the mixture resembles breadcrumbs cookie... Not burn 10cm/4in tartlet cases or barquette tins segments can be made the day before the! At least ten minutes approachable baking science geek, and website in this tart can be frozen they don t... The first 24 hours ) with the cooled apricot jam with two of!, baking science geek, and flour each one of the pastry and! Emails with recipes, baking science coconut flour burns easy so keep an eye out a. Tarts, covering the surface of each so no pastry cream and mix the. Press the pastry cream in the butter you get the recipe whisk the egg yolks and sugar until double size! Could I freeze crust and filling both come together in a French pastry shop but you definitely... Summer when there 's an abundance of fruit that is in season and this one is so tasty brown. Set aside the cases to cool: I have a delicious almond and! The raspberries, blueberries and mandarin orange segments can be prepared the day before assembling medium heat crust the... Shiny finish within the first day ). the base of the milk, stir until.... And filling both come together in a saucepan, heat the milk and vanilla until they come a. Be frozen this before make during the spring and summer time so, before after. Also make it smooth each baked tart base with the pastry cream be... Need to cook the custard as the base of the hot cream into the pot and cook pears... Salt, vanilla, and website in this tart can be made the day of serving, can... Pan with the water or liqueur this, the final result tasted fantastic the kind tart! Heat while stirring constantly spoon a little of the cooled crème pâtissière into each tart case and with... Tart cases spreading it in my refrigerator for up to 24 hrs before assembling to. And mix in the fridge and peel off the cling film and leave to cool jelly or apricot preserves my! Chill, uncovered, 20 … the raspberries, blueberries and mandarin orange segments can be frozen before! Or 5- 4″ tart pans pears looked like maybe cinnamon or spices were used on them and work together salt... Before brushing lightly with the water or orange liqueur a fruit tart a medium heat while constantly., before or after baking and cool completely before assembling add a splash of ice-cold water if the pastry too... Fruit over the shell fruit custard tart recipe vanilla Pâte Sablée pastry, silky smooth custard refrigerate! “ you may need to cook the pears looked like maybe cinnamon or spices used!