fruit-tart

Cooking with the seasons: Fruit tart

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Make the most of deliciously plump seasonal fruit with our colourful and impressive-looking fruit tart recipe. A wonderfully sweet finish to our spring menu.

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Photo by Angèle Kamp
INGREDIENTS

Pate sucré: 

225g of flour 

75g castor sugar 

2 small eggs 

100g butter 

1 tsp of vanilla extract

Crème pâtissière:

250ml of full fat milk

250ml of double cream 

5 egg yolks 

100g sugar 

1 vanilla pod split in half or 1 teaspoon of vanilla essence 

40g of cornflour 

Peel of half an orange 

Fruit: 

1 punnet of ripened strawberries, washed and sliced 

2-3 kiwis peeled and sliced 

A few blueberries to garnish 

(Or swap for your favourite in-season fruit)

fruit-tart

STEP ONEthe pastry base

For the pastry, put all the ingredients in a bowl and mix them either with a mixer or by hand with a wooden spoon. Once all the ingredients are nicely incorporated, transfer the dough to a lightly floured surface and knead it together for 30 seconds being careful not to warm it upRefrigerate it for an hour.

STEP TWO

Lightly grease a 10 inch tart dish; roll the dough into a circle shape to a thickness of about three millimetres and lay it in the dish.  

STEP THREE

Blind bake at 180 degrees Celsius for 20 minutes and then for a further five minutes without the cover, dropping the temperature to 170 degreesRemove from the oven, and allow to cool.

STEP FOURthe crème pâtissière 

Warm up the milk, cream, orange zest, and vanilla in a saucepan to about 90 degrees Celsius

STEP FIVE

While that’s warming, whisk the egg yolks, sugar and cornflour until they start to get thicker. 

STEP SIX

Pour the milk mixture into the egg mixture little at a time; if you pour the milk too quickly, the eggs will curdle. 

STEP SEVEN

Transfer the custard back to the pan and, on a low heat and whisking constantly, bring the custard back to about 90 degrees or until it starts to get thicker. 

STEP EIGHT

Remove from the heat and pass through a thin sieve. Cool the custard for about five minutes and then pour it into the tart case, trying to create an even surface using the back of a spoon.

STEP NINE

Arrange the strawberries and kiwis with a sprinkling of blueberries – or any other fruit you would like – and garnish with a few mint leaves.

For more seasonal recipes, you can view our full Spring Menu here.

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