French fruit tart

French fruit tart

Tarte aux fruits

By
From
Encyclopedia of Food and Cookery
Serves
6

The French are masters at the art of producing a fine fruit tart. 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
1 x 20 cm shell Pâte sucrée, baked blind
1/2 quantity Crème pâtissière
mixed fruits
80g apricot jam, sieved
1 tablespoon water
squeeze lemon juice

Method

  1. Fill cooled tart shell with crème pâtissière. Have prepared fruit ready and arrange over cream in a decorative fashion, in concentric circles, in any order. The cream should be completely covered with fruit.
  2. Make glaze by heating apricot jam, water and lemon juice together, stirring, until mixture hangs in heavy drops from spoon. Brush over fruit while still warm. Put in refrigerator to set 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.
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