On day 16th of our Quarantine Cooking, Luc came with the idea of making his favorite birthday dessert a Tarte Aux Fruits ( Fruit Tart ). There is less to do with the oven but it is indeed delicious.
A traditional fruit tart is going to be a pie crust, pate sablé as much as possible, cooked with nothing in it. Then you apply a layer of Creme Pratissiére et top it with an assortment of seasonal fresh fruits.
Ingredients:
Crust:
Ingredients Crust:
- 2 cup of flour or 250 gr
- 1 stick of butter or 120 gr
- Pinch of salt
- 3 tsp of sugar
- 5 tbsp 70 ml of water
Recipe Crust:
Note that if you are using a pre-made pie crust, start at step 7
- Take the butter out of the fridge to soften for about 1 hour
- Place the flour, sugar and salt in a bowl
- Cut up the butter in ÂĽ cube and place in the bowl
- Mix by hand or with a paddle mixer
- Put in the water and mix briefly. Try to not over mix
- Form into a ball and place in the fridge for 30 minutes to rest
- Pre-heat the oven to 400 F
- Roll out the dough and place it in a pie dish
- With a fork, make holes in the dough
- Bake for 10 to 15 minutes at 400 F. You may want to cover the edges of the crust with foil to prevent them form burning. Bake till golden
- Let the crust cool off completely before moving to the assembly
Créme Patissiére:
Ingredients Créme Patissiére:
- 250 ml of milk
- 2 egg yolks
- 1 tbs of vanilla extract
- 55 gr of sugar
- 20 gr of corn starch
Recipe Créme Patissiére:
- Put milk to boil on the stove
- Combine in a bowl the egg yolks and the sugar. Whisk till the mix turns white
- Add the vanilla mix well
- Add the corn starch and whisk well
- Pour the hot milk in the bowl and whisk well
- Put the mix back in the pot and on the stove till it boils for 30 second, mixing well so it doesn’t stick.
- Let it cool down in the fridge
Tarte Aux Fruit:
Ingredients:
Note: feel free to use any seasonal fruits
- 1 pie crust bake and cooled off
- 250 ml of créme patissiére
- 1 cup of raspberries
- 1 cup of blueberries
- 1 cup of sliced strawberries
- 1/4 cup of napage or apricot preserve
- With the crust cooled off to room temperature
- Pour the crĂ©me patissiĂ©re on the crust, about 1/2″ thick
- Decorate with the fruits
- Warm up the napage of appricot preserve to 120 F
- Using a brush, apply the fondant if you have or apricot preserve over the fruits
- Put in the fridge to rest for 1 hour minimum
Bon Appétit,
Antoine and Luc