Spring Fruit Tart Pie
- 1 frozen pie crust
- 1 egg
- 0.25 cup brown sugar
- 0.5 cup lemon curd
- 0.5 cup whipped cream
- some raspberries
- some mangoes
- some kiwis
- some strawberries
- some confectioners' sugar (optional)
- 1 pie pan
- 1 fork
- 1 medium bowl
- 1 spatula
Preheat oven to 350°F.
Place frozen pie crust that is slightly defrosted in a pie pan or directly on a baking sheet (use a baking sheet if you would like to be creative with the shape of the crust).
Brush pie crust with egg wash and sprinkle 1/4 cup of brown sugar on top. Pierce the crust a few times with a fork.
Bake the crust for 8 to 10 minutes or until golden brown. Then, set it aside to cool.
While the crust is baking, begin making the lemon curd icing.
In a medium bowl, mix 1/2 cup of lemon curd with 1/2 cup of whipped cream.
Once the pie crust has cooled, spread the lemon icing evenly with a spatula.
Decorate your fruit tart using your favorite fruits such as raspberries, mangoes, kiwis, strawberries.
Sprinkle confectioners' sugar (optional) for an added touch.
- Applied Kitchen