It’s almost time for spring and Food Network star Ina Garten is more than ready.
As with much of the rest of the world, it’s been a year of lockdown and limited outside contact. The Barefoot Contessa posted about just the right dessert to welcome and celebrate the sunny new season.
Garten is so ready for spring
The Barefoot Contessa star, like much of the rest of North America is ready for spring’s warmer weather. As she posted on her social media accounts and her blog, “It’s hard to believe it’s been almost a year since we first went into ‘lockdown’ – that means a year at home and for many of us, a year of cooking almost every meal. Even for me, that’s exhausting!”
The past year has found Garten keeping close to her Hamptons, Long Island home and limiting any entertaining to her outdoors patio.
“I only entertain people from one ‘household’ at a time so I put chairs at both ends of a 6-foot dining table or both sides of a 5-foot square coffee table to ensure social distancing,” she wrote in another blog post.
The Barefoot Contessa’s bright fruit tart
Writing of her light and sweet fruit tart in her book The Barefoot Contessa Cookbook Garten wrote that her inspiration for the dessert arose from one of her favorite cities: “In Paris, bakers make fresh fruit tarts that look like market baskets of fruit, sort of the way we make crudités here, but with fruit. It looks casual and gorgeous and encourages you to use whatever fruit is in season.”
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The beloved television personality recommends just about any fruit but said those that might work best would be raspberries, blueberries, strawberries, grapes, peaches, pears, kiwi, mangoes, fresh figs, fresh apricots, bananas, plums, and even limes, lemons, and papayas.
How to make Garten’s fruit tart
While this recipe is no-bake, if you’re making your own tart shell, you will need to bake that portion of the dessert. But if you use a prebaked shell, you can assemble your dessert and serve as is.
To make Garten’s dessert, you’ll need a 10-inch baked tart shell and a jar of raspberry preserves, or if you prefer a richer dessert, try using pastry cream (recipe here), for which you’ll need extra-large egg yolks, sugar, cornstarch, scalded milk, pure vanilla extract, Cognac, unsalted butter, and heavy cream.
Once you’ve added your preserves or cream to the tart, arrange your sliced or cut fruit (depending on the size of each individual fruit) as Garten instructs “to make a casual arrangement,” placing the larger fruit first, then serve.
What makes this recipe great is there’s no fussing, you can even go ahead and “spill the berries into the spaces to fill in.”
The Modern Comfort Food author made a fruit tart just this week and posted her creation on Instagram saying, “I’m working on an easy fruit tart. How am I doing??”
Several of her more well-known friends responded to her post. Actor Julianna Margulies said, “Ummm… I think you can stop working now,” and Garten’s good friend, actor Jennifer Garner invited herself over saying, “Seems like you’ve got it figured out, Ina, but maybe I should head over to try it, just to make sure?”
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