How do I create a picasso abstract fruit tart?

Get artsy in the kitchen with our fun and colorful Picasso Abstract Fruit Tart recipe! Slice and arrange angular fruit cuts for a delicious masterpiece.

You'll need

Items needed to answer the question, How do I create a Picasso Abstract Fruit Tart. Items include: all-purpose flour powdered sugar salt unsalted butter colorful fruits (e.g., strawberries, kiwis, oranges, blueberries) apricot jam

all-purpose flour 1 1/2 cups
powdered sugar 1/2 cup
salt pinch
unsalted butter 1/2 cup
colorful fruits (e.g., strawberries, kiwis, oranges, blueberries) varies
apricot jam 1/4 cup

Take note
Be careful when handling sharp knives, and take caution when arranging the fruit cuts to avoid injuries.

1

Prepare the Tart Shell

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of powdered sugar, and a pinch of salt. Add 1/2 cup of cold unsalted butter, cut into small cubes. Use your fingertips to rub the butter into the flour mixture until it resembles crumbs. Press the mixture into a tart pan, making sure to evenly cover the bottom and sides. Bake the tart shell for 15-20 minutes, or until golden brown. Let it cool completely.

2

Prepare the Fruit

Choose a variety of colorful fruits for your Picasso Abstract Fruit Tart. Opt for fruits that are firm and easy to slice, such as strawberries, kiwis, oranges, and blueberries. Wash the fruits thoroughly and pat them dry. Slice the fruits into angular cuts of varying shapes and sizes. Get creative with your fruit cuts and experiment with different angles.

3

Arrange the Fruit Cuts

Take the cooled tart shell and start arranging the fruit cuts in an abstract, artistic manner. Think of it as creating a unique fruit collage. You can overlap the fruit cuts, create patterns, or let your creativity guide you. Have fun with it! Once you're satisfied with the arrangement, gently press the fruit cuts into the tart to secure them in place.

4

Finishing Touches

To add some extra flair to your Picasso Abstract Fruit Tart, you can brush a thin layer of apricot glaze over the fruit to give it a glossy finish. Simply heat 1/4 cup of apricot jam over low heat until melted, then brush it onto the fruit using a pastry brush. This will give your tart a professional touch. Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld together.