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Fruit Tart With Pasta Cream

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  Flaky sweet pastry 1
  Pasta cream 1⁄4 Cup (4 tbs) (Crema Pasticciera)
  Fruit 3 Cup (48 tbs) (Sliced Fresh / Canned, Well Drained / Combination)
  Apricot preserves/Orange marmalade 1⁄2 Cup (8 tbs)
  Orange liqueur 1⁄2 Teaspoon (Or Extract)

1. Prepare pastry and line a 9-inch tart or pie pan. Place in refrigerator or freezer until thoroughly chilled. Bake at 375° F for 15 to 20 minutes; cool thoroughly.
2. Prepare pastry cream; cool. Spread on cooled crust in an even layer. Top with fruit in desired pattern. In saucepan, heat preserves or marmalade; stir in orange liqueur or extract. Brush on fruit.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 619 Calories from Fat 169

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 0 g0.01%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.2 mg0.01%

Total Carbohydrates 122 g40.5%

Dietary Fiber 5 g19.8%

Sugars 33.4 g

Protein 7 g14.5%

Vitamin A 24.8% Vitamin C 148.8%

Calcium 5% Iron 0.01%

*Based on a 2000 Calorie diet


Fruit Tart With Pasta Cream Recipe