Classic fruit tart.

Classic fruit tart.

Classic fruit tart.

Fruit tart recipe.

Classic fruit tart. On a typical French pastry showcase will necessarily flaunt brilliant fruit pies and tarts of the crumbly dough filled with sweet cream. If you want to cook one of these little masterpieces, buy fruit in advance. The fruits can be anything, as long as they were bright and combined with each other.

We will need these ingredients:

• 350g sweet pastry flour for rolling

Classic fruit tart.

For the pastry cream:

• 5 egg yolks
• 100 g of finely crystalline sugar
• 2 tbsp. l. flour
• 350 ml of milk
• 1 vanilla pod

To decorate and glaze:

• fresh fruit (kiwi, pineapple)
• berries (strawberries, red currants)
• 6 tablespoons. l. apricot jam


• rectangular silicone mold for tarte size 24 x 15 cm
• greaseproof paper
• Dry beans
• baking tray

Cooking method:

How to put the dough and bake basis.

1 Roll out the dough into a thin layer as a rectangle on a lightly floured surface.

2 Gently Put the dough into the mold, pressing down to the bottom and a side, not forgetting the corners.

3 Cut off the top of the dough with a sharp knife cake, make it the frequent punctures with a fork. Place in the fridge for 30 minutes.

4 Preheat the oven to 180 ° C. Cover with a blank sheet of baking or greaseproof paper, sprinkle in dry beans. Put the form on a baking sheet. Bake 'blind' way 15 minutes. Remove the paper and beans and cook for another 10-15 minutes, until the cake is golden. Allow to cool completely, to shift the basis that finished in the mouth dish.

How to dump and decorate the tart.

5 Whisk the egg yolks with the sugar in a lush pale yellow cream. Stir the flour.

6 Pour the milk in a saucepan, cut in half lengthwise vanilla pod and knife tip Put seeds into the milk. Boil it and immediately pour the cream into the yolk without stopping beating. Put the cream on low heat and, stirring, bring to a boil. Boil, without allowing rapid boil for 2 minutes, then strain into a clean container.

7 Pour or spoon Put the cream into a mold, leveling the surface. Allow it to fully harden.

8 Clean fruit, remove the stalk and cut. Kiwi and pineapple cut into thin slices, large strawberries - half or into four parts, from small branch currant separate. Arrange the fruit randomly on cream. Heat the apricot jam to a boil, wipe through a sieve and brush glaze the fruit produced. Before serving, it should freeze.

About the dish:

For 6 persons:
preparation time: 1 hour
Cooling time: 30 minutes
Cooking time: 30-35 minutes
The temperature of the oven: 180 ° C

Collect and enjoy

After assembling the cakes of this type must be submitted as soon as possible, otherwise the custard soften the dough and the juice from the fruit frosting will melt. If you submit tart on a festive table and you do not want to waste precious time on decoration, prepare the dough in advance and store the (raw) in a refrigerator or freezer, wrapped with cling film, up to a month. Roll out the dough and place in a form on the day of filing. The cream can also be used to cook, cover the bowl with cling film, so it does not dry out on top, and keep in the refrigerator. Assemble the tart a few hours before delivery.

Select dough

Instead of sweet pastry, or, in French, pate sucree review. Try to cook shortbread almond paste, replacing 25 g flour on prescription in the same amount of ground almonds. You can pick up and puff pastry, just roll it must be very finely and put into a mold so that the edges of the dough hanging from its sides. After baking, they should be trim.


The cream according to the recipe is mixed into flour, so it does not curdle when boiling. Creme enough to lightly simmer for a couple of minutes to brew flour. So that no lumps before boiling triturated mass and already finished wipe through a sieve.

Classic fruit tart.

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