I recently took a class on French tarts at my local culinary school, just for fun. I had a great time– I’d never worked with pastry rings before (as opposed to removable-bottom tart pans), nor had I ever made a classic pate sucree to roll into the ultra-thin and ultra-refined French-style tarts. Turns out it’s really easy to do, and the results are fabulous!
Since we had extra dough left to take home, I decided to put it to use making some tart recipes of my own creation. Eschewing rich, heavy fillings (like caramel or chocolate) for the moment, I instead went with something lighter for my first try– a yogurt panna cotta. I find that I don’t make panna cotta nearly enough, probably because it’s so simple that it doesn’t feel “exciting.” So adding it to a tart with a fruity garnish was a natural way to gussy it up a bit and make it interesting.
With all the plump, juicy berries available in all the grocery stores lately, I’ve been eating them out of hand on a daily basis. I hate to cook them– it seems like such a waste of fresh produce– but I knew I wanted to do something special to really showcase the berries. Enter the fruit tart.
This tart is easy to make, but will make you look like a superstar. The graham crust (not crackers, but it’s got the same flavor profile) is a step above the usual pate sucree, and the flavors of brown sugar and honey really complement the other components of the tart. It also requires no rolling, bakes up nice and crisp without shrinking, and looks great. The filling tastes complex but couldn’t be simpler, and the trick of glazing the berries makes the dessert look professional. You’ll have people wondering if you actually made it yourself!