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Tart of the Unexpected

Savory-Sweet Fruit Tart with A1-Honey Glaze in a Flaky Pastry Shell

1 hour 15 minutes
Serves 4
DessertFrench
Herb's take

Channeling a touch of French patisserie and a dash of culinary mischief, this tart fuses the savory tang of Heinz A1 sauce with sweet fruit and a creamy custard. You'll learn how to balance unexpected flavors and create a glossy glaze that would make even a Parisian pastry chef do a double-take.

Equipment needed
  • 9-inch tart pan
  • pastry blender (or food processor)
  • pastry brush
  • pie weights or dried beans

Ingredients

Yield
4

Instructions

  1. 01
    In a medium bowl, whisk together the flour, sugar, and salt.
  2. 02
    Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized bits.
  3. 03
    Sprinkle in ice water, 1 tablespoon at a time, tossing gently until the dough just begins to come together. Form into a disk, wrap, and refrigerate 30 minutes.
  4. 04
    Preheat oven to 375 F.
  5. 05
    Roll out chilled dough on a lightly floured surface to a 12-inch circle. Fit into a 9-inch tart pan, pressing into corners and trimming excess.
  6. 06
    Line the crust with parchment and fill with pie weights or dried beans. Bake 18 minutes, then remove weights and parchment and bake 7-10 minutes more until golden and dry. Cool completely.
  7. 07
    Meanwhile, in a bowl, beat cream cheese until smooth. Add sour cream, egg, vanilla extract, and lemon zest. Mix until fully blended and silky.
  8. 08
    Spread cream cheese mixture evenly in the cooled tart shell.
  9. 09
    Bake at 325 F for 18-20 minutes, until just set. Cool to room temperature.
  10. 10
    Arrange the sliced fruit decoratively over the cooled custard.
  11. 11
    In a small saucepan, gently heat the apricot preserves, Heinz A1 sauce, and honey together until bubbling and smooth. Strain if chunky.
  12. 12
    Brush the A1-honey-apricot glaze generously over the fruit for a shiny finish.
  13. 13
    Chill tart 30 minutes before slicing to set the glaze.

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