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.
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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...