Fresh Strawberry and Peach Tart

Instructions

1️⃣ Prepare the Crust

1. In a large mixing bowl, combine flour, sugar, and salt. Add the chilled butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse crumbs.
2. Add the egg yolk and 2–3 tablespoons of ice water. Mix gently until the dough starts to come together. Avoid overmixing — it should just hold when pressed.
3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to rest and firm up.

2️⃣ Bake the Crust

1. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.
2. Press the dough into the pan and trim any excess. Prick the base with a fork to prevent puffing during baking.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 10–12 minutes, or until golden brown.
4. Let the crust cool completely on a wire rack before adding the filling.

3️⃣ Prepare the Cream Filling

1. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The cream should be fluffy and hold its shape when spread.
2. Spread the whipped cream evenly over the cooled crust, smoothing the surface with a spatula.

4️⃣ Arrange the Fruit