This weekend was the Muslim holiday of Eid-ul-Adha.  In celebration of this holiday my husband and I invited a few of our friends over for Eid dinner.  Even though I am from Pakistan, I am not incredibly fond of Pakistani desserts.  Hmm…don’t get me wrong I do like them, but give me cake, cupcakes, cheesecake, tarts, cookies, brownies over traditional Pakistani desserts any day (though I do love Pakistani main dishes and snacks etc).  I am feeling a little guilty to confess this-but, hey they’re MY taste buds right?!

Back to the Eid dinner, I made the traditional mutton dish of biryani, because this holiday is symbolizes the Hajj and the sacrifice of goats.  I also made other Pakistani main courses, which I will share photographs of with you.  But, nevermind them for now, for dessert I made fruit tart. 🙂  Anyone from Providence knows about Pastiche and their amazing fruit tart.  It’s a beautiful dessert with the light glaze on top giving the fruits an amazing jewel-tone.  I’m sure it’s their number one best-seller.  And no matter how many times I’ve eaten it, I still can’t get enough of it.

My love affair with the fruit tart probably started in my early teens when I first went to Pastiche.  In high school, my friend and I would try to make it in her kitchen using some recipe we found online.  How cool were we, baking in high school? 🙂

So, I did have a little experience making fruit tart (emphasis on a little).  But, as you recall I just made the quiche with a homemade crust, and not reading the recipe throughly, I did not notice that the recipe yielded two crusts.  So there I was, left with an extra crust.  What to do with it?  DESSERT!

I used the opportunity of having guests over to make the tart.  Otherwise, it would be quite possible that I would eat the whole thing myself.   Yes, it’s that good!  I referred back to my favorite, Ina Garten’s pastry cream recipe and added half a vanilla bean to it and it turned out delectable.  I don’t know if it’s as good as Pastiche’s fruit tart.  But, when there is no Pastiche around I think it hits the spot just fine.  🙂

Fresh Fruit Tart

Serves 6-8

I used a 9 inch tart pan with a removable bottom.  The recipe is here. I baked it in a 400 degree oven for 45 minutes.  I poked holes on the bottom of the crust with a fork and covered with foil and used dry beans as weights on top of the foil, so the crust would not expand.  (This is a double recipe so halve it if you only want one crust).

Pastry Cream

adapted from Ina Garten’s pastry cream


4 large egg yolks (room temperature)

6 tablespoons sugar

1 1/2 tablespoons cornstarch

1 cup light cream or milk (I only had light cream on hand or skim milk and skim milk was not gong to cut it)

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1/2 a vanilla bean, seeds scraped out

2 tablespoons heavy cream

Glazed with 1 tablespoon strawberry jam diluted with 2 tablespoons boiling water


Using an electric mixer with a paddle attachment (I used my hand mixer with the beater attachment) cream together the egg yolks and sugar for about 3-4 minutes on high speed until the mixture forms a ribbon when you lift it from a spoon.  Next, add in the half of the scraped vanilla bean, and corn starch on low speed.  Meanwhile, in a small saucepan bring the light cream to a low boil.  Next, stream the milk into the egg mixture whole the mixer is on low.  Pour the contents back into the sauce pan and whisk constantly for 3-5 minutes or until the mixture starts to thicken.  Mine was ready in 3 minutes.  Remove from the heat and add the vanilla extract, butter, and heavy cream.  Strain through a sieve then put the contents into a bowl and cover with plastic wrap, directly on the pastry cream.  Refrigerate until cold.

To assemble the tart:  Fill the cooled pastry cream into the baked tart shell.  Garnish with fruits of your choice, I used blackberries and raspberries for the darker more autumn tones.  Then brush on the diluted jam so that the fruits glisten.  Keep in the refrigerator until ready to serve.