Updated: Sep 1, 2020
I was recently tasked by my sister-in-law to bring the dessert for our mother-in-law's birthday celebration. I don't know about you, but I have one of those families where everyone can cook well so it can be kind of intimidating to share something new. On top of that, I refuse to follow the Barefoot Contessa's advice (sorry, Ina!) to never test new recipes on other people because I don't have the kind of money to be making a fresh fruit tart for no one! Last Thanksgiving I made a dessert that belonged in the trash but I served it to my family anyways and I will be forever making up for that holiday tragedy.
Since I wanted to try something new but also didn't want my family to swear off my desserts for ever, I decided to mix and match some things I felt really comfortable with.
This tart is filled with sweet vanilla "custard" and topped with fresh fruit and apricot glaze. It is super easy to pull off and can be infinitely customized by swapping out the fruit, using a different piping tip, or even using a different flavor for the "custard!"
1 Pillsbury Refrigerated Pie Crust
Butter or Non-Stick Spray
1 box (3.4 oz) Jell-O Brand French Vanilla Instant Pudding Mix
2 cups heavy whipping cream
1/2 cup apricot jelly, jam, or preserves
1 tablespoon water
1 kiwi, peeled and sliced
5 strawberries, washed and sliced
1 cup blueberries, washed
For the Crust
Set your pie crust on the counter to come to room temperature. Pre-heat your oven to 450 degrees.
Coat the inside of your Tart Pan with butter or non-stick spray. Unroll your pie dough and place into your tart pan being sure to keep it centered. Press the dough into the edges of the tart pan all the way around. Use a sharp paring knife to slice off any excess dough.
Prick several holes in the bottom of your dough with a fork. Bake for 10-12 minutes.
Allow your crust to cool completely before filling.
For the Filling
Pour 2 cups of heaving whipping cream into a large mixing bowl.
Sprinkle your packet of pudding mix over the top.
Use a spoon to gently incorporate the powdered mix into the cream.
Use a Hand Mixer on high speed to beat the cream until stiff peaks form.
Cover tightly with plastic wrap and refrigerate until your crust is completely cool.
For the Glaze
Place 1/2 cup apricot jam and 1 tablespoon of water in a small sauce pot over low-medium heat. Stir occasionally.
Once your jam is liquid, pour over a Metal Sieve into a bowl and allow to cool completely.
Pipe a thin layer along the entire bottom of the crust and use your Small Offset Spatula to smooth.
Pipe rosettes on top of the first layer of cream in whatever pattern you choose. I left a crescent moon shape open without any rosettes because that's where I put most of my fruit.
Refrigerate again for 10 minutes.
If you choose, dip several blueberries in the apricot glaze and then in the Turbinado sugar to give them some texture.
Bring out your chilled tart and top with fresh sliced fruit in whatever design suits you.
Use a Pastry Brush to spread your apricot glaze over your fresh fruit to give it a beautiful shine. For the blue berries, it may be helpful to coat them in glaze before placing them on the tart as they like to roll around when brushed.
Sprinkle and pinch of Turbinado sugar over the entire tart.
Keep refrigerated until you are ready to serve!