Comments on: Fresh Fruit Tart

By: miri

miri — Thu, 17 Nov 2011 18:17:20 +0000

Hi Theresa! The written recipe is definitely correct, so please follow that. I’m sorry for the confusion, I may have used a slightly different version when we filmed the video. Both will turn out awesome though! xoxo

By: miri

miri — Thu, 17 Nov 2011 18:11:04 +0000

Hi Suni — You can probably increase everything by 25% and that should do it. You may have a little extra filling, but you can always just eat it with a spoon.

By: Suni

Suni — Tue, 15 Nov 2011 14:44:19 +0000

Hi miri,I wanted to know the measurements for the fruit tart if I used an 11 inch tart pan.i love fruit tart and have finally found a recipe that is easy to make. I wanted to make it for a Christmas party

By: Theresa

Theresa — Tue, 15 Nov 2011 05:11:08 +0000

Hi Miri, this looks delicious but had a q’s on the fruit tart filling you mention to use eggs but on the video it mentions yolks so do we use the full eggs or just the yolks?
thanks cant wait to make this

By: Carolyn Tran

Carolyn Tran — Sat, 30 Oct 2010 04:03:27 +0000

I actually buy a food processor, but it was mini-3 cup one. it still worked. instead of putting it in the freezer, i just left the dough sit in the frig over night. I’ll bake it tomorrow and the rest to see how it turns out. I’ll take a picture and show you once I’m done with the finished product. thanks for your help!

By: miri

miri — Wed, 13 Oct 2010 16:02:02 +0000

Hi Aisha! A fruit tart will be so lovely for your birthday! Definitely use regular all-purpose flour, not self-rising. Let me know how it turns out or, better yet, send a photo! I would love to see it.

By: Aisha

Aisha — Wed, 13 Oct 2010 06:39:21 +0000

Hi Miri!

I was wondering by the way did you used a plain flour or self-raising flour to make the tart?. Thank you so much for the recipe and I’m gonna make it next week for my birthday! .

By: miri

miri — Mon, 04 Oct 2010 04:43:14 +0000

I did a quick search and found a good explanation of blind baking with dried beans. Hope this helps at least give you a visual! http://down—to—earth.blogspot.com/2009/08/how-to-make-pastry.html

By: Carolyn Tran

Carolyn Tran — Mon, 04 Oct 2010 02:30:27 +0000

Oh okay. Thanks so much! So I leave the rice/beans in the crust while baking? Will do. I’ll take a picture of it when I tried it out this weekend! Thanks so much!

By: miri

miri — Mon, 04 Oct 2010 00:49:02 +0000

Hi Carolyn! Thanks for writing. I don’t know if those pans will work — the sides are so sloped, I fear the crust will slide down into the middle before it bakes properly. If you want to try, you can press the crust up the sides and then cover it with parchment paper, then fill the pans with rice or dry beans to keep the dough in place. It’s worth a shot. I would bake them for about the same amount of time, but keep an eye on them. Remove them as soon as they turn golden. (Though this will be hard to see if they are filled with rice/beans!) If you don’t have a food processor, I would use a pastry cutter or two knives to cut the butter into the flour, then blend the rest by hand. The mixer will probably overwork the dough and make it tough.

Hope this helps! Please let me know how it turns out.