Did you know that June is National Fresh Fruit and Vegetable Month?! It makes sense since summer brings lots of great fruits and vegetables. And to celebrate all this delicious produce, I’m sharing a Fresh Fruit Tart with Orange Curd that’s perfect for summer!
To celebrate National Fresh Fruit and Vegetable Month, I’ve teamed up with 11 talented bloggers to bring you all sorts of fruit and vegetable recipes. You don’t want to miss these tasty recipes, so make sure you scroll to the bottom of the post to check them out.
Fresh Fruit Tart with Orange Curd
Have you ever been to a bakery or restaurant and seen those beautiful glistening fruit tarts? The glazed fruits always look so delicious! Well, with the abundance of fresh summer fruits in the market, I thought now would be the perfect time to make my own fresh fruit tart!
To make the pie crust, I take a pre-made crust (or use your own recipe) and line a 9″ tart pan. Then, I trim and prick the bottom of the crust before baking to prevent any air pockets.
When the pie crust is baked, I brush it with orange marmalade. This helps ‘seal’ the crust and prevents it from getting too soggy once the curd is added. Once this is done, set the crust aside for later.
Normally, fresh fruit tarts use a lemon curd for a base, but there were tons of fresh oranges piled high at my grocery store and decided to change things up and make orange curd instead. Since oranges are sweeter than lemons, I was able to cut back on the sugar while still providing the sweetness needed to counteract some of the tartness of the fresh fruits.
I’m not going to lie…the trickiest part of making this fresh fruit tart was making the orange curd. I tried cooking the curd in a double boiler and directly on the stove. I tried making the curd with and without cornstarch. And here’s what I found…
Cooking the curd directly on the stove is much faster and can be an alternative to the double boiler method, but it can produce tiny bits of cooked egg if you aren’t quickly AND constantly stirring the curd. Does it taste okay? Yes, if you strain out the bits of cooked eggs that may occur.
To me, the best method was the double boiler method or using a metal bowl (not glass) and metal whisk over a pot of boiling water. It takes longer and requires constant stirring, but produces an overall smoother texture and the one I liked best. You’ll know when the curd is done when it thickens and coats the back of the spatula. Check this by running your finger across the spoon and streak stays in place.
When the curd is done, let it cool a bit before placing it in a bowl. Cover the curd with plastic wrap, making sure the wrap is directly touching the curd to prevent a ‘skin’ from forming. Place the curd in the refrigerator to chill and further thicken.
While the curd is chilling, wash and slice the fruits for the top of the tart. I didn’t take pictures of the fruit prep, but you really can prep the fruit any way you like. There are no right or wrong way to decorate the top of the tart. For this tart, I sliced the cherries and grapes in half, sliced the strawberries in fourths, thinly sliced the apricots and used Mandarin orange wedges. Just make sure the fruits are completely dry of any excess water by placing them on paper towels.
Fresh Fruit Tart Assembly
Spread the orange curd onto the bottom of the pie crust in an even layer.
Begin placing the fresh sliced fruit onto the orange curd in a decorative pattern until the top of the tart is fully covered with fruit. Finally, gently brush the top of the fresh fruit tart with more orange marmalade to give a nice shine. Place in the refrigerator till serving time.
Fresh Fruit Tart with Orange Curd Recipe
Fresh Fruit Tart with Orange Curd
|Misc||Pre-preparable, Serve Cold|
|Occasion||Casual Party, Formal Party|
- 1 pre-made pie crust for 9
- 1/3 cup unsalted butter
- 3 Large eggs (room temperature)
- 2/3 cups sugar
- 1/4 cup orange juice (substitute with lemon)
- 1 1/2 heaped teaspoon cornstarch
- 1 - 18 oz. jar Orange marmalade
- 1 apricot (thinly sliced)
- 1 bunch green grapes (cut in half)
- 1 carton strawberries (sliced)
- 1 bag cherries (pitted and sliced in half)
- 2 Mandarin oranges
- Lemons can be substituted to make the curd.
- Fruits can be substituted for your favorites.
National Fresh Fruit and Vegetable Recipes ~
Farmers’ Market Walk + Chilled Cantaloupe Soup with Preserved Lemon-Herb Salsa by Culinary Adventures with Camilla
Fresh Fruit Tart with Orange Curd by My Pinterventures
Fresh Strawberry Salsa by Jolene’s Recipe Journal
Fried Onion Strings by Family Around the Table
Fruity Rice Paper Rolls by Sneha’s Recipe
Green Papaya Salad (Som Tum) by Palatable Pastime
Grilled Ratatouille by A Day in the Life on the Farm
Shaved Asparagus Pizza with Brie by Karen’s Kitchen Stories
Spring Minestrone by Food Lust People Love
Strawberry Avocado Salad by Cookaholic Wife
Watermelon Lemonade by Caroline’s Cooking