JewelTopped Fruit Tart Cake A Showstopping Dessert - EPPYC

Name: JewelTopped Fruit Tart Cake A Showstopping Dessert - EPPYC
Ingredients: 1 1/2 cups (192g) all-purpose flour, plus more for dusting; 1/2 cup (100g) granulated sugar; 1/4 teaspoon salt; 1/2 cup (1 stick/113g) unsalted butter, cold and cubed; 1 large egg yolk; 2-3 tablespoons (30-45ml) ice water; 2 cups (473ml) whole milk; 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract); 1/4 cup (30g) cornstarch; Pinch of salt; 4 large egg yolks; 2 tablespoons (28g) unsalted butter, softened; Assorted fresh fruits (strawberries, blueberries, raspberries, kiwi, mandarin oranges, etc.), about 2-3 cups total; Apricot jam or jelly, for glazing (optional)

eppyc.com

Bake a showstopper This JewelTopped Fruit Tart Cake has a buttery crust creamy filling fresh fruit The perfect fruit tart cake recipe for any celebration

View Original

Share this recipe:

Ingredients

1 1/2 cups (192g) all-purpose flour, plus more for dusting
1/2 cup (100g) granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick/113g) unsalted butter, cold and cubed
1 large egg yolk
2-3 tablespoons (30-45ml) ice water
2 cups (473ml) whole milk
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
1/4 cup (30g) cornstarch
Pinch of salt
4 large egg yolks
2 tablespoons (28g) unsalted butter, softened
Assorted fresh fruits (strawberries, blueberries, raspberries, kiwi, mandarin oranges, etc.), about 2-3 cups total
Apricot jam or jelly, for glazing (optional)