The Tarted-Up Tart

By miss5elements

After making what she describes as "millions of fruit tarts" when she worked at a French bakery years ago in Ohio, Britton Bauer has refashioned the iconic dessert by swapping in ice cream for the standard custard filling. The reinterpretation is as dainty as the original and delights the palate with a sweet,cool finish.

Ingredients

• 1 disk SUGAR DOUGH
• 1.5 c unbleached all-purpose flour
• 1/3 c sugar
• 8 T (1 stick) unsalted butter, cut into 1/2" cubes & chilled
• 2 oz (4T) cream cheese
• 2 lg egg yolks, lightly beaten
• 2 T very cold heavy cream
• REMAINDER OF TART
• 1 qt vanilla ice cream
• 3 pts fresh fruit of your choice, diced & chilled
• 1/2 c apricot jam
• Whipped cream (optional)

Details

Servings 12
Preparation time 30mins
Cooking time 180mins
Adapted from instyle.com

Preparation

Step 1

For Sugar Dough:
1. Pulse all ingredients in a food processor until dough forms.
2. Remove from food-processor bowl, divide in 1/2, & knead each 1/2 to soften.
3. Flatten halves into disks; wrap each individually w/plastic wrap. Refrigerate for 1 hr.

For Tarts
1. Preheat oven to 350F.
2. Sprinkle some flour on the work surface to prevent sticking.
3. Remove 1 disk of sugar dough from refrigerator & roll out to 1/8" thick.
4. Cut into circles w/a 5"round cookie cutter.
5. Ease each piece of dough into a 4" tart pan, gently pressing the dough up against the sides.
6. Weigh down each shell by lining the inside w/parchment paper & filling it w/dried beans or rice.
7. Bake for 10 min. Remove beans & bake for 10 more min., or until golden.
8. Remove tart shells from tins after they're completely cool & freeze for at least 30 min.

To Assemble:
1. Remove shells from freezer, fill each one halfway w/softened ice cream & return to freezer for at least 1hr.
2. Toss chilled fruit w/apricot jam to coat.
3. Remove shells from freezer & top w/random mounds or arrange patterns of glazed fruit & whipped cream (if desired).
4. Serve immediately.