Classic Mixed Berry Fruit Tart

For a family dinner, I made a simple and classic mixed berry fruit tart. It was a very light and refreshing dessert. I did not brush a glaze on the top of the tart because it was going to be served immediately. However, a simple glaze of melted apricot jam can be used to give the berries a shinier appearance, while also adding another hint of fruit flavor. The crust was made using a shortbread dough, which is sweeter than using a regular pastry crust. However, you can always make the tart using a pie crust as well. For the filling, I used pastry cream. I used a mix of different berries (halved strawberries, blueberries, and raspberries) scattered over the top of the tart.

This recipe can also be modified to make smaller, individual tarts that are perfect for a party or for dinner with guests.

Shortbread crust (makes enough for 1 10 1/4" tart pan, with additional dough left over) (courtesy of allrecipes.com)

1 cup butter, softened

2 cups all purpose flour

1/2 cup confectioner's sugar

1/4 tsp. baking powder

Cream together the butter and confectioner's sugar in a large bowl.

Sift together the flour and baking powder.

Slowly add the flour mixture to the butter. The dough will be crumbly.

Pat the dough into the tart pan.

Prick the surface of the dough with a fork to prevent the dough from rising too high while baking.

Bake the tart shell for 12-15 minutes in a 350 degree oven, until the dough becomes lightly browned on the edges.

Once the tart shell has cooled, spread pastry cream over the top. Cover the cream with berries or fruit. If desired, you can melt some apricot jam (seedless) and brush it over the fruit.