Fresh Fruit Tart

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Appears in Cook's Illustrated July/August 2017, America's Test Kitchen TV

A showpiece when whole, a classic fresh fruit tart rarely retains its good looks when sliced­—a pity, when it takes hours to make. A new approach was in order.

SERVES 8

TIME 1½ hours, plus 1 hour cooling and ½ hour chilling

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WHY THIS RECIPE WORKS

By trading the traditional rolled pastry and pastry cream filling for easier, faster alternatives, we produced a fresh fruit tart that is as appealing to make as it is to eat. Stirring melted butter into the dry ingredients yielded a mallea...

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