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fruit tart

fruit tart

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fruit tart

A dessert as good as good, classic pastries but above all, a dessert that impresses every time! the fruit tart is prepared without too much difficulty and will put "Oh!" and "Ah!" in the mouth of your guests.

As a background, a crunchy sweet biscuit pastry with a good taste of butter. Then, classic pastry cream with vanilla. This pastry cream is just thick enough to stay in the crust while being creamy. The creams of traditional pies often contain a lot of starch or gelatin which makes them pudgy and rubbery. I much prefer this almost flowing version that mixes well with fruit.


For fruits, it's obvious that the more variety you have, the nicer it is. Choose your fruits for their colors and create bold mixes. For a classic version, we opt for small fruits:

-2 bananas (marinated in a little lemon juice, cut into slices)

-1/4 of green melon (cut into strips)

-2 nectarines (in strips)

-2 kiwis (slices cut in 2)

-4 strawberries (cut in 2, let a whole strawberry cut in 2).

For the glossy topping that makes the whole so appetizing, I opt for the bags already quite commercially. I would be afraid of not getting the right consistency by trying myself to make this transparent semi-sweet and gelatinous liquid. Besides, it is only for finishing, it has almost no taste, so I find little useful to break my head for this part.

For the rest, know that the preparation time is worth it. You will be surprised to find that you can get a very professional result with a minimum of effort. A dessert that will remind you of summer all year long!


Ingredients for fruit tart :


Sweet dough   ( Shortcrust pastry dought )

250 grams of flour
1 pinch of salt
100 grams of butter
125 grams of sugar
1 whole egg

Garnish

2 to 3 cups fresh fruit
1 sachet of clear topping for commercial fruit pies (with the quantities of sugar and water needed for its preparation)

Preparation:


Custard 


Sweet dough


Butter a large fluted pie dish.

In a very large bowl, sift the flour with the salt (you will avoid finding hardened elements). Make a well in the center of the mixture. In a separate bowl, stir the butter with a spoon to soften it. Place the butter in the center of the well. Pour the sugar over the butter. Mix the butter and sugar together patiently, without the flour to obtain a firm ball. Break the egg on the butterball and mix, still without the flour. The dough will be very soft.

Then start picking the flour a little at a time, pushing and flattening the dough ball. Press and push in front of you by crushing the dough, but do not mix it (a dough too worked will become elastic). Form a smooth and homogeneous ball.

Wrap the resulting dough in plastic wrap and place in the refrigerator for 30 minutes.

After the pause time, preheat the oven to 375F.

Roll the dough down between two sheets of waxed paper and place the dough in the prepared baking tin (can be easily patched if the dough breaks up). Prick the bottom in a few places with a fork.

Place a sheet of parchment paper over the dough and fill it with peas. Bake the crust for 30 minutes, or until the rim is golden brown.

Remove from oven and let cool completely on a wire rack.

When the dough has cooled, add the pastry cream and smooth the surface.

Then arrange the fruits harmoniously on the fruit tart.


Garnish

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fruit tart

Prepare the bag of clear topping for fruit tart according to the instructions.

Quickly pour the ice cream on the fruit with a spoon (the gelatin takes quickly). Refrigerate at least 2 hours before serving.

Enjoy!

see as well :   

tajine          couscous       COOKIES         moroccan cooking


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