Fresh Fruit Tart Recipe

Ingredients (10)

• 1 1/2 cups (6 2/3 ounces; 190 g) all-purpose flour
• 1/4 cup (1 3/4 ounce; 50 g) granulated sugar
• 1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
• 8 tablespoons (113)g unsalted butter, melted and cooled slightly
• 2 tablespoons (30 ml) water
• 1 recipe for pastry cream or chocolate pastry cream or lemon pastry cream or pistachio cream, prepared and refrigerated at least 2 hours and up to 3 days before assembly
• 1 pound assorted berries such as raspberries, blackberries, blueberries, and/or strawberries
• 2 ripe peaches, nectarines, or plums halved, pitted, and cut into 1/4-inch wedges or 2 kiwis, peeled and sliced into 1/4-inch thick rounds
• 1/3 cup red currant or apple jelly
• 1 teaspoon water