Make Them, Don't Bake Them
Fruit tarts with buttery crust, pastry cream, and fresh, unbaked fruit are just what summer calls for.
I love making pies and tarts. You can find one cooling on my kitchen table almost every Friday throughout the summer months, filling the room with the aroma of peach, apple, strawberry, cherry or any other rich fruit filling. But recently I've found a fun and exciting new method to serve fresh fruit desserts, one without any cooking or added sugar, just the natural sweetness of the fruit.
Enter these mini tarts filled with sweet, rich pastry cream and topped with diced fresh, unadorned fruit.
Pastry cream is the classic filling in this type of dessert, but for a simpler version, fresh whipped cream is pretty tasty as well. The pastry shells can be made a day in advance and the cream three days, but once they are all assembled they should be eaten the same day. This recipe is also easy to adapt to making one large tart instead of smaller ones.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.