Fruit Tart

Posted in - Puddings on November 8th 2012 0 Comments

The inclusion of this tart on this blog is not to introduce you to something new.  This is a delicious reminder of tarts traditionally found in France and the windows of patisseries in this country too.  It is here because it is so delicious that I am just reminding you.

Eaten within a couple of hours of preparing, the pastry will be crisp, the filling light and creamy, and the fruit will have bite.  Eaten a few hours after it has been made, the pastry will give more easily, the filling will have bonded with the pastry a little, and the fruit will have mellowed and become almost a part of the whole tart rather than an adornment.  If you eat it a day or so after making it, its tantalising taste bud confirmation that this is the most delicous tart, will be less convincing.

Use a 26cm tart tin.

Pate Sucree
170g plain flour
pinch of salt
85g unsalted butter
3 egg yolks
85g sugar
2 drops vanilla essence

1. Sift the flour and salt onto a clean surface and form a hollow circle with it, add the sugar, softened butter and eggs to the empty centre of the circle, put one hand behind your back and mash the butter, eggs and vanilla with your other hand at the same time as gradually drawing in the flour and salt until you have a dough.
2. Flour the surface a bit and roll out the pastry (try between two large sheets of clingfilm) and line a tart tin and put it in the fridge for half an hour.
3. Heat the oven to 200 degrees C and bake the pastry case with baking beans in it for 10 minutes or until the sides hold up.  Remove the beans and continue to bake for another 10 minutes until the centre is crisp but be careful to avoid browning the edges too much.  Put a bit of foil of any parts that are browning too much. Remove it from the oven and leave to cool.
1. Whizz all of the ingredients in a food processor then follow from step 2 above.

Creme Patissiere
200mls milk
3 egg yolks
45g caster sugar
30g plain flour
1/2 vanilla pod

1. Heat the milk in a saucepan with the vanilla pod split in two, until little bubbles just appear at the edge.
2. Cream the egg yolks and sugar and flour.
3. Pour the warm milk over the mixture slowly, stirring all the time.
5. Return the mixture to the pan and stir over a medium heat until it become lumpy and then keep stirring until the lumps subside.
6. Press a piece of baking parchment or greaseproof paper over the surface of the mixture to prevent a skin from forming.

Half a jar of apricot jam
Strawberries, raspberries, blueberries, boysonberries, etc….
400ml double cream, whipped to medium peak

1. Put the jam and a tablespoon of water over a low heat until blended, then sieve into a bowl.
2. Whizz the creme patissiere in a blender or whisk vigorously and then fold in the double cream.
3. Place in the pastry case which has been removed carefully from the tin.
4. Decorate with berries and using a pastry brush, lightly cover the result with the jam.


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