Use fresh summer fruits to create a seasonal fresh fruit tart with orange curd. This fresh fruit tart uses oranges, cherries, strawberries, grapes, and apricots.
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.
Line a 9" tart pan with the pie crust, trim the edge and prick bottom with a fork. Bake at 425°F for 10 - 13 minutes or until golden brown. Set aside to cool.
In a small microwavable bowl, add 2 tablespoons of orange marmalade and heat for about 15 -25 seconds or until the marmalade heats up and is easy to stir. Take a pastry brush and brush the entire baked pie crust with the orange marmalade. Set aside.
In a small bowl, stir together eggs, sugar, cornstarch, and orange juice. Set aside. Over a double boiler, using a metal bowl and metal whisk, melt butter. Add in the egg mixture and continuously whisk until it starts to thicken. Switch to a spatula and continue to mix for about 10 - 15 minutes or when the curd coats the spatula. It's the right consistency when you can run your finger through the curd and leave a streak. Remove from heat and cool. Place curd in a small bowl and cover with plastic wrap. Make sure the wrap is directly on the surface of the curd to prevent a 'skin' from forming on top and place in the refrigerator.
While the curd is chilling, prep all the fruits. Wash, peel, and slice fruits. Place on paper towels and dry completely.
Spread curd over the bottom of the pie crust. Decorate the top with prepared fruits in any arrangement you like. Microwave another 2 to 3 tablespoons of orange marmalade and gently brush over the top of the fruits. Chill until ready to serve.