Pregnancy Friendly Fruit Tart with Pastry Cream

Total time3 hr 40 min

Prep time45 min

Cook time25 min

Pregnancy Friendly Fruit Tart with Pastry Cream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 tbsp granulated sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
2–3 tbsp ice water

For the pastry cream

2 cups whole milk
½ cup granulated sugar
4 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
3 tbsp cornstarch
2 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract

For the topping

3–4 cups mixed fresh fruit (such as strawberries, raspberries, blueberries, kiwi slices, and mandarin segments), prepared and sliced as needed
3 tbsp apricot jam
1 tbsp water

Instructions

1
Make the crust: Whisk together the flour, 2 tbsp sugar, and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, tossing with a fork, until the dough just holds together when pressed — stop as soon as it coheres, using 2 to 3 tbsp total. Shape into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into an 11-inch round about 1/8 inch thick. Drape it over the rolling pin and transfer it into a 9-inch tart pan with a removable bottom, pressing it gently into the fluted sides without stretching. Trim any overhang flush with the top edge of the pan. Prick the bottom all over with a fork, then freeze for 15 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!