There’s something about these Fruit Tarts that always remind me of Paris. I love the way they look through a glass case or bakery window… takes me back to the couple of days I spent there on my post-college-graduation backpacking trip. After 4 weeks of travelling througout Europe, Paris was my last stop before departing for home and I decided to go out with a bang! By that I mean I literally ate myself through the entire city. Patisserie after cafe after streetside vendor I simply devoured Paris. I spent 2 days of doing nothing but walking and eating. Every block, I looked through a window and something decantly delicious caught my eye. I ate pastries, croissants, petit fours, baguettes, crepes, crepes, and more crepes. Oh and how could I forget the brie and butter sandwich. Not my proudest moment, but hey at least I climbed the Eifle Tower.
1/2 c. room temp butter
1/4 c. sugar
1 1/4 c. flour
I cheated and used store bought vanilla pudding
any variety of fruits you desire (except bananas, apples, pears)
1/4 c. apricot jam or preserves
1/2- 1 T. water
For the crust, using a stand mixer or electric mixer cream butter, sugar, and egg. Add flour and mix until dough forms a ball. Remove dough from mixing bowl and refridgerate for 1 hour or place in freezer for 15 minutes. Once chilled, press dough into bottom and up sides of a greased tart pan. Bake at 350 for 15-20 minutes. Remove from oven and let cool completly. Remove tart shell from pan. Then spread 3/4 c. vanilla pudding into the bottom of the tart shell. Arrange cut fruit overtop of pudding base so it looks pretty. In a small saucepan heat the apricot preserves with a bit of water until it is a thin consistency. Brush overtop of fruit. Refridgerate until ready to serve.