Fresh fruit tart from The Best of America's Test Kitchen 2019: Best Recipes, Equipment Reviews, and Tastings (page 250) by America's Test Kitchen

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Notes about this recipe

  • cellenly on July 25, 2019

    Crust is an offspring of a graham cracker crust and a traditional pie crust, resembling the graham cracker side a bit more. It had that shortcake type crumbly texture, and it doesn't get soggy even after 3 days. Our 3 day old leftover tart piece still had a crust that was going strong. I made this twice with middle school children, and they basically treated it like playdoh, and the crust was still fine with all the playing around in the pan. I still prefer a traditional pastry cream, but this mascarpone lime filling was bright, and we definitely enjoyed. It was so easy. I think I'll use this crust recipe when a recipe calls for graham cracker crusts since I never have graham crackers on hand.

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