FRESH FRUIT TART

A summer tart, colorful, fresh and liked by everyone.

Difficulty: Low

Servings: 6

Category: Dessert

Prep. Time: 45 min.

Cooking time: 25 min.

Ingredients

Preparation

FOR THE PASTRY
Sift the flour and pour it on a work surface, add the lemon zest and salt; stir in the butter without a real dough.
Add the sugar, egg yolks and marsala wine, work together all the ingredients for a few minutes so that the mixture becomes smooth, but not elastic. Form a ball, wrap in plastic wrap and let rest in the refrigerator for an hour.
So that the pastry during cooking does not lose the friability should not be worked too long. The pastry lined with buttered and floured 25-26 cm in diameter, prick the bottom, cover with parchment paper and dried beans and bake at 180 degrees for 20 minutes; Remove the paper and beans and cook for another 5 or 10 minutes until it is golden; remove from the oven and let it cool.
FOR THE CREAM
In a small saucepan with a thick bottom work the egg yolks with the sugar, add a bit of milk and stir, add the flour and continue to stir, add a little milk at a time (leave a little milk about 50 ml, which go add a little at a time after the cream has thickened, in doing so, avoid getting a little thick cream), lemon peel. Pour the mixture over medium heat and let thicken, stirring constantly, when the cream begins to thicken knead with energy, the cream should not boil, remove from heat, remove the lemon peel, add the chopped chocolate, stir until the chocolate will be dissolved. Let cool the cream, stirring occasionally to prevent the formation of the film.
Knead for 10 minutes and add it to the mascarpone cream cold.
Wash, peel and slice the fruits that you have chosen. To prevent the fruit such as peaches, bananas, apricots blacken immerse it in lemon juice.
Pour the cream into the pastry, level the cream and decorate with fruit.
In a small saucepan, melt the apricot jelly, let it cool stirring and pour over the fruit.
Keep the cake in the fridge a few hours before serving.