French fruit tart

French fruit tart

Tarte aux fruits

By
From
Baking
Serves
6
Photographer
Vanessa Levis

This tart has the tempting, glamorous look of the tarts seen in those superb French patisseries. The trick is to work in a tidy area, with nothing else on the go at the same time. The French fruit tart needs your undivided attention!

Ingredients

Quantity Ingredient
20cm Sweet flan pastry, baked blind
1/2 quantity see method for ingredients
mixed fruits (strawberries, grapes, cherries, mandarin or orange segments, apricots or pears)
1/4 cup sieved apricot jam
1 tablespoon water
lemon juice, squeezed

Method

  1. Prepare the fruit according to type.
  2. Fill the cooled tart shell with crème pâtissière. Arrange the prepared fruit over the cream in a decorative fashion, in concentric circles, in any order. The cream should be completely covered with fruit.
  3. To make the glaze, heat the apricot jam, water and lemon juice together in a saucepan, stirring, until the mixture hangs in heavy drops from the spoon. Brush over the fruit while the glaze is still warm.
  4. Put the tart in the refrigerator to set the glaze until ready to serve.

Note

  • For the best result this tart should be put together 1–2 hours before serving. Have the tart shell baked, the crème pâtissière and the glaze at the ready (it will have to be reheated) and then settle down to create a beautiful work of art.
Tags:
baking
bakery
margaret
fulton
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