With August already here and autumn just around the corner, I am trying my best to bake as many of the fruit recipes in the MSBH as possible. All the fresh fruit that is available now is just too good to pass up and I am so impressed with how the MSBH’s fruit recipes really honor the freshness and colorfulness of summer fruits. Case-in-point is this Summer Fruit Tart, the quintessential summer fruit recipe in the MSBH.
A basic tart shell is made with the MSBH’s recipe for Tart Dough and that is spread with a batch of Pastry Cream that has been folded with whipped cream. (I spent a few days at my parents’ house and baked & photographed a couple MSBH recipes in my mom’s kitchen, if you’re wondering why my countertops suddenly look so different!)
Then it’s just a matter of arranging the fresh fruit pieces on top. I started with halved strawberries to give the tart some organized structure.
And then I simply filled in the rest of the tart with assorted berries, kiwi slices, and thin strips of melon weaved here and there.
It was really very easy – the pastry cream holds the fruit in place and everything came together fairly quickly.
A lavender syrup is made by boiling water with sugar and lemon juice and then allowing a good amount of dried lavender to steep in the hot liquid for 20 minutes.
This is then strained and cooled and the lavender syrup is drizzled on the tart just before serving. (You can also save the leftover syrup to flavor drinks like iced tea or make an easy lavender-lemonade slushy in the blender.)
We served this as dessert at a family barbeque – my mom even had this fantastic server that seemed custom-made for this tart.
Everyone loved it. The syrup is very sweet, so use it sparingly!