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Ina Garten’s Fresh Fruit Tart Adapted from The Barefoot Contessa Cookbook

Rainbow Delicious
  • minutes
  • Serves

INGREDIENTS

1

Fruits, Assorted

3

Egg yolks, large

1/2 cup

Apricot jelly

1 1/2 tbsp

Cornstarch

1 1/4 cups

Flour

1/2 tsp

Salt

9 tbsp

Sugar

1

Toppings

3 tbsp

Ice water

9 tbsp

Butter, unsalted

1 tbsp

Heavy cream

1 cup

Milk

1/2 tsp

Cognac or brandy