I recently found an easy sweet crust pastry as a base for fruit tarts. This awesome recipe by Paula Deen is super easy and delicious! With only 3 ingredients and less than 30 minutes, I was able to make delicious pastry crust. All I needed to do after that is fill it with pastry cream, or in my case instant jello pudding and some fruits.
The crust recipe is for a 12" tart pan. If you're using smaller/different tart pans like I did, you will have some leftovers dough for perhaps individual tart pans.
Let your imagination and your creativity run wild. Adorn the tart with your favorite fruits or seasonal fruit. I like the look of berries on the fruit, and the slight tartness from the berries compliment well with the sweet vanilla pudding. Here's the recipe for the sweet crust pastry only. I'll include a complete recipe for a fresh fruit tart in another post. Paula Deen's original fruit tart recipe (where I abstracted the crust recipe from) can be found HERE.
PAULA DEEN'S SWEET CRUST RECIPE
*For a 12" inch tart pan
- 1/2 Cup Powdered Sugar
- 1-1/2 Cup All Purpose Flour
- 1-1/2 Sticks Unsalted Butter, Softened & Sliced
Preheat oven to 350F. In a food processor, combine powdered sugar, flour and butter and process until the mixture forms a ball. With your fingers, press the dough into a 12" tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 15-20 minutes until slightly browned. Set aside to cool and fill with your choice of cream and fruits.
June's Notes: Alternatively, you can just use your hands to mix the powdered sugar, flour and butter. That's what I did since my food processor wasn't big enough to process the dough. It works perfectly, and I've already used the recipe 2 separate times and have gotten rave reviews on them =)