Fruit tarts are so beautiful, it makes me want to get one every time I pass by a shop with them displayed at the window. It is one of those tarts you can’t get enough of. This time, I made ‘enough’ to satisfy my craving.
It seems enough wasn’t enough after all. Flatmates loved them and M who was supposedly on a low sugar diet could not resist eating more. He found my secret stash!!
FRUIT TART RECIPE
adapted from Michel Roux’s strawberry tart
For pâte sucrée:
- 250g plain flour
- 100g butter, cubed and softened
- 50g icing sugar
- pinch of salt
- 2 eggs, at room temperature
For crème patissière:
- 6 egg yolks
- 110g caster sugar
- 40g plain flour
- 500ml full fat milk
- 1 vanilla pod / 1 tsp vanilla extract
- little icing sugar
- grapes, cut in half
- 1 can of peach
- 150g apricot jam
- 2 tbs water water
- To make pastry, mix flour, icing sugar and salt in a mixing bowl. Add in the softened cubed butter and rub in with your fingers until mixture becomes grainy.
- Make a well and pour in the beaten eggs then work them into the flour with your hands until dough comes together.
- Wrap dough in clingfilm and let it rest in the fridge for 20 minutes.
- Preheat oven to 180ºC.
- Remove dough from fridge and roll out pastry on a well floured surface to about 3-5mm thick.
- Cut the pastry into circles, bigger than the tart case. Carefully line the 10mm tartlet case and make sure it overlaps the edge. Use a rolling pin to roll over the case to cut off the excess pastry.
- Prick the bottom of the tart cases with a fork.
- Press a square of parchment paper into the tart case and fill it up with ceramic baking beans.
- Repeat steps 5 to 8 for remaining pastry.
- Bake the tart cases for about 15 minutes or until cooked through and crispy.
- Remove the baking beans and let cool on a wire rack.
- Set aside and start making the crème patissière.
- Pour the milk into a heavy based pot.
- Split the vanilla pod lengthwise and scrap the seeds out. Put the seeds and pod into the milk, bring to boil and simmer for 5 minutes. Take off heat and let cool for about 30 seconds.
- In a bowl,whisk the egg yolks and sugar until pale yellow then whisk in the flour until combined.
- Slowly pour the hot milk in a small stream into the bowl while whisking.
- Pour them back into the pot and bring to boil on medium heat while whisking constantly for about 1 minute or until thickened.
- Remove from heat and transfer into a bowl. Sprinkle some icing sugar over the top to prevent a skin from forming. Set aside to cool.
- Spoon some cooled crème patissière into the tart cases and top with whatever fruits you like.
- To make apricot glaze, heat the jam and water until melted. Stir constantly. Strain to discard pulp, return back to saucepan and heat gently until thickened.
- Allow to cool lightly and brush the fruits carefully to give it a lovely shine.
** As you can see in the pictures, I did not glaze my tarts and should be shot but I ran out of jam so remember to check for jam in your pantry before making these beautiful tarts.
- Pâte sucrée and crème patissière can be made 2-3 days in advance, kept in the fridge.
- Pâte sucrée can also be frozen up to 3 weeks.