Do you love fresh fruit? You must try the Ina Garten Fruit Tart Recipe. It is a classic French dessert.
Ina Garten makes cooking feel so easy. This tart has a buttery crust. It has a creamy custard filling. The fruit on top looks like jewels.
This Ina Garten Fruit Tart Recipe is perfect for summer. It is great for any special party. Learning how to make Ina Garten Fruit Tart is simple.
You do not need to be a pro. Your friends will think you bought it. This Ina Garten Fruit Tart Recipe is truly a winner. Let’s bake this beautiful treat together now!
When I first introduced to Ina Garten Fruit Tart
I saw Ina make this on her show. She called it a French Fruit Tart. It looked so elegant and bright. I tried it for a family brunch.
Everyone loved the sweet glaze. The pastry was crisp and delicious. It became my favorite dessert to share.
Equipment List
- 9-inch tart pan with removable bottom.
- Electric stand mixer or hand mixer.
- Large mixing bowl.
- Small saucepan for the glaze.
- Rolling pin.
- Plastic wrap.
- Pastry brush.
Ingredients You Need for Ina Garten Fruit Tart
- 12 tbsp unsalted butter (room temperature).
- 1/2 cup granulated sugar.
- 1/2 tsp pure vanilla extract.
- 1 3/4 cups all-purpose flour.
- Pinch of kosher salt.
- 8 oz mascarpone cheese or cream cheese.
- 1/2 cup sugar.
- 1 tsp vanilla extract.
- 1 tbsp orange liqueur (optional).
- Fresh strawberries, blueberries, and raspberries.
- 1/2 cup apricot jelly.
- 1 tbsp water.
Step-by-Step Guide
- Cream the butter and sugar together. Add vanilla and salt. Mix in the flour slowly.
- Wrap the dough in plastic. Put it in the fridge for 30 minutes.
- Press dough into the tart pan. Bake at 350°F for 20 minutes. Let it cool.
- Whisk the cheese, sugar, and vanilla. Make it very smooth and light.
- Spread the cream over the cooled crust. Smooth it with a spatula.
- Place berries in pretty circles. Cover the cream completely.
- Melt jelly with water. Brush it over the fruit.
Tips to Make the Best Ina Garten Fruit Tart
- Use cold fruit for the best taste.
- Do not overwork the pastry dough.
- Let the crust cool before adding cream.
- Wash and dry your berries very well.
- The apricot glaze adds a professional shine.
FAQs about Ina Garten Fruit Tart
Q: Can I make this tart ahead of time?
A: Yes. You can bake the crust a day early.
Q: What other fruits can I use?
A: Kiwi and mango also work very well.
Q: How do I store the leftovers?
A: Keep it in the fridge for two days.
Q: Why is my crust falling apart?
A: You may need to chill the dough longer.
Final Thoughts
The Ina Garten Fruit Tart Recipe is a masterpiece. It is fresh, sweet, and very crunchy. You will love how it looks on the table.
It is the best way to eat berries. Happy baking to you and your family!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Fruit Tart Recipe
Equipment
- 9-inch tart pan with removable bottom
- Electric stand mixer or hand mixer.
- Large mixing bowl
- Small saucepan for the glaze.
- Rolling Pin
- Plastic wrap
- Pastry brush
Ingredients
- 12 tbsp unsalted butter room temperature.
- 1/2 cup granulated sugar.
- 1/2 tsp pure vanilla extract.
- 1 3/4 cups all-purpose flour.
- Pinch of kosher salt.
- 8 oz mascarpone cheese or cream cheese.
- 1/2 cup sugar.
- 1 tsp vanilla extract.
- 1 tbsp orange liqueur optional.
- Fresh strawberries blueberries, and raspberries.
- 1/2 cup apricot jelly.
- 1 tbsp water.
Instructions
- Cream the butter and sugar together. Add vanilla and salt. Mix in the flour slowly.
- Wrap the dough in plastic. Put it in the fridge for 30 minutes.
- Press dough into the tart pan. Bake at 350°F for 20 minutes. Let it cool.
- Whisk the cheese, sugar, and vanilla. Make it very smooth and light.
- Spread the cream over the cooled crust. Smooth it with a spatula.
- Place berries in pretty circles. Cover the cream completely.
- Melt jelly with water. Brush it over the fruit.
Notes
- Use cold fruit for the best taste.
- Do not overwork the pastry dough.
- Let the crust cool before adding cream.
- Wash and dry your berries very well.
- The apricot glaze adds a professional shine.
