How to Make a Vibrant Spring Fruit Tart with Walnuts and Apricots

Autumn is a time for cool winds, pumpkin lattes and baggy sweaters. And also, tarts. It’s the ultimate time to indulge in fruit tarts, especially if you have fruits growing in your own backyard or garden. So we’re bringing you a recipe for a spring fruit tart with walnuts and apricots. Imagine a simple tart topped with a variety of fruits and nuts. Colorful, exciting and delicious.

Tarts are, of course, timeless. But fruit tarts in particular are often seasonal, depending on which fruit is in season. Spring is a time for fruits to overflow. Imagine fruits like apricots, strawberries, kiwis, blueberries, and so on. Combine the soft texture of these fruits with the crunch of walnuts and the chewiness of apricots and you have a surprisingly multidimensional dish on your hands. So here’s everything you need to make it yourself.

Ingredients

For the walnut crust:

• 1 cup all-purpose flour
• ½ cup finely ground walnuts
• 2 tbsp sugar
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• 1 egg yolk
• 2–3 tbsp ice water

For the vanilla cream filling:

• 1 ½ cups whole milk
• 3 tbsp sugar
• 2 egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp butter

For the fruit topping:

• 3–4 fresh apricots, pitted and sliced thin
• 1 kiwi, peeled and sliced
• 1 cup strawberries, hulled and halved
• ½ cup blueberries
• Optional: pomegranate arils, sliced grapes, or edible flowers

For the glaze:

• 2 tbsp apricot jam or honey
• 1 tbsp water

Method:

• In a bowl, add the flour, ground walnuts, sugar, and salt, and mix well until combined.
• Then add the cold butter and beat until the mixture looks like coarse sand.
• Now add the egg yolk and 2 tbsp of ice water. Pulse or stir just until the dough comes together. If it’s still too crumbly, add the remaining water one spoon at a time.
• Turn the dough onto a lightly floured surface, gently bring it together into a disk, wrap in cling film, and chill for 30 minutes. This lets the dough rest and take shape.
• Preheat the oven to 175C or 350F.
• Roll out the chilled dough on a floured surface and press it into a 9-inch tart pan with a removable bottom. Prick the base with a fork and line with parchment, then add dried beans into it.
• Bake for about 15 minutes, then remove the beans and bake for another 10 minutes. You’ll know it’s done when it is golden and crisp. Let it cool completely before adding the filling.
• In a saucepan, heat the milk until warm but not boiling.
• In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
• Now slowly pour the warm milk into the egg mixture while whisking constantly. Then return the mixture to the saucepan and cook on medium heat, stirring until it thickens into a custard.
• Remove from heat, stir in the vanilla and the butter.
• Let it cool slightly, then press cling film directly onto the surface to prevent skin from forming. Chill until cool and thick.
• Now it’s time to assemble the tart. Spread the vanilla cream into the cooled walnut crust and smooth it out with the back of a spoon.
• Now arrange the fruit chunks in a spiral or randomly scatter them, depending on what type of look you want your tart to have. If you’re going with the spirals, we suggest you start with apricot slices around the outer edge, followed by strawberries, then kiwi, and finally a mix of blueberries and pomegranate in the center.
• Now heat apricot jam with water until it melts, then brush gently over the fruit for a glossy finish.
• Serve a large slice of the tart with a scoop of vanilla ice cream on the side, or a dollop of whipped cream on top, or even with a drizzle of chocolate sauce over it. You can sprinkle some powdered sugar or cinnamon powder for added flavor. Or you can serve the tart as is, with a cup of tea or coffee.

Tips:

• Use whatever fruits are in season and locally available.
• You can also add other nuts on top if you want more of a crunch and more texture.
• If you decide not to place the fruits in a spiral but put them randomly instead, remember to place each piece mindfully. Just because there’s no pattern doesn’t mean it should look messy.