If you know me or follow my Instagram, it’s no secret that I have been baking up a storm. I’ve always loved to bake and with Covid still running rampant it’s been a great source stress of relief and break from what’s going on in the world. I had made croissants from a recipe on a blog that I follow back in April and since then I have tried many of her recipes. Most recently was her Lemon-Lime Basil Tart. I topped mine with blueberries because I had just picked a whole bunch, it was delicious!
So now, I’ve been using her base filling recipe and tweaking it to incorporate local summer fruit that I’ve been picking. I’m sharing her recipe and a link to her blog on here today, take a look around she has some great recipes!
I took the time to make the pâte sucrée but you can always use a store bought crust if you’d prefer. This was actually the easiest pie crust I have ever made! It came together quickly and wasn’t too difficult to roll out. Andrew helped too! He’s so much better at putting crusts in the tart pan, I don’t know why but mine always shrink down when I blind bake, if he does it they come out fine.
I topped my tarts with fruit and wanted that glossy patisserie look so I heated up ¼ cup of fruit preserves that I had on hand and with 2 tablespoons of water. Just warm in a small pot over medium heat, stirring frequently. It should only take a few minutes until it becomes completely liquefied. Allow to cool slightly and then brush on top of your fruited tart with a pastry brush. If you’re using a non mushy fruit, like blueberries, you can toss the berries in the mixture first and then top if you want.
I recommend apricot for the gloss but I also had blueberry open in my fridge so I topped my fresh blueberries with that.
Here is the recipe for the Lemon Lime Basil Tart from Pardon Your French with detailed pictures. From her recipe I have made a lime tart with raspberries, lemon lime with blueberries, and lemon with blueberries. Once you have a great base the possibilities are endless. She does a great job with step by step directions so her recipes are very easy to follow.