{"id":12470,"date":"2021-04-29T12:14:39","date_gmt":"2021-04-29T11:14:39","guid":{"rendered":"https:\/\/www.cotswoldco.com\/inspiration\/?p=12470"},"modified":"2021-04-29T12:17:02","modified_gmt":"2021-04-29T11:17:02","slug":"cooking-with-the-seasons-fruit-tart","status":"publish","type":"post","link":"https:\/\/www.cotswoldco.com\/inspiration\/seasonal-recipes\/cooking-with-the-seasons-fruit-tart\/","title":{"rendered":"Cooking with the seasons: Fruit tart"},"content":{"rendered":"

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.<\/a><\/p>\n

\"angele-kamp-x3rmdi0ukak-unsplash\"
Photo by\u00a0Ang\u00e8le Kamp<\/figcaption><\/figure>\n
INGREDIENTS<\/strong><\/h6>\n

Pate\u00a0sucr\u00e9:\u00a0<\/em><\/p>\n

225<\/span>g<\/span>\u00a0of flour<\/span>\u00a0<\/span><\/p>\n

75<\/span>g castor sugar<\/span>\u00a0<\/span><\/p>\n

2 small eggs<\/span>\u00a0<\/span><\/p>\n

100<\/span>g butter<\/span>\u00a0<\/span><\/p>\n

1 tsp of vanilla extract<\/span><\/p>\n

Cr\u00e8me\u00a0p\u00e2tissi\u00e8re:<\/em><\/p>\n

250ml of full fat milk<\/span><\/p>\n

250ml of double cream<\/span>\u00a0<\/span><\/p>\n

5 egg yolks<\/span>\u00a0<\/span><\/p>\n

100g sugar<\/span>\u00a0<\/span><\/p>\n

1 vanilla\u00a0<\/span>pod<\/span>\u00a0split in half or 1 teaspoon of vanilla essence<\/span>\u00a0<\/span><\/p>\n

40g<\/span>\u00a0of cornflour<\/span>\u00a0<\/span><\/p>\n

Peel of half\u00a0<\/span>an\u00a0<\/span>orange<\/span>\u00a0<\/span><\/p>\n

Fruit:\u00a0<\/em><\/p>\n

1 punnet of ripen<\/span>ed<\/span>\u00a0strawberries<\/span>, washed and<\/span>\u00a0sliced<\/span>\u00a0<\/span><\/p>\n

2-3 kiwi<\/span>s<\/span>\u00a0peeled and sliced<\/span>\u00a0<\/span><\/p>\n

A few blueberries to garnish<\/span>\u00a0<\/span><\/p>\n

(Or swap for your favourite in-season fruit)<\/p>\n

\"fruit-tart\"<\/p>\n

STEP ONE<\/strong> – the pastry base<\/em><\/h6>\n

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<\/span>,<\/span>\u00a0transfer the dough to a lightly floured surface and knead it together for 30 seconds\u00a0<\/span>being careful\u00a0<\/span>not to warm it<\/span>\u00a0up<\/span>.\u00a0<\/span>Refrigerate it for an hour.<\/span><\/p>\n

STEP TWO<\/strong><\/h6>\n

Lightly grease a\u00a0<\/span>10 inch<\/span>\u00a0tart dish<\/span>;<\/span>\u00a0roll the dough in<\/span>to a<\/span> circle shape to a thickness of about three millimetres and lay it<\/span>\u00a0<\/span>in the dish<\/span>.\u00a0 <\/span><\/p>\n

STEP THREE<\/strong><\/h6>\n

B<\/span>lind bake at 180<\/span>\u00a0degrees Celsius\u00a0<\/span>for 20 minutes and then for a further five minutes without the <\/span>cover<\/span>,<\/span>\u00a0dropping the temperature to 170<\/span>\u00a0degrees<\/span>.\u00a0<\/span>Remove<\/span>\u00a0from the oven<\/span>,<\/span> and allow to cool.<\/span><\/p>\n

STEP FOUR<\/strong> – the cr\u00e8me p\u00e2tissi\u00e8re\u00a0<\/em><\/h6>\n

Warm up the milk, cream, orange zest, and vanilla in a saucepan to about 90<\/span>\u00a0degrees Celsius<\/span>. <\/span><\/p>\n

STEP FIVE<\/strong><\/h6>\n

While that’s warming, whisk the egg yolks, sugar and cornflour until they start to get thicker. <\/span><\/p>\n

STEP SIX<\/strong><\/h6>\n

Pour the milk mixture into the e<\/span>gg<\/span>\u00a0mix<\/span>ture<\/span>\u00a0<\/span>a\u00a0<\/span>little at a time<\/span>;<\/span>\u00a0if you pour the milk to<\/span>o<\/span>\u00a0quickly<\/span>,<\/span>\u00a0the eggs will curdle. <\/span><\/p>\n

STEP SEVEN<\/strong><\/h6>\n

Transfer the custard back to the pan and<\/span>,<\/span> on a low heat and whisking constantly, bring the custard back to about 90<\/span>\u00a0degrees\u00a0<\/span>or until it starts to get thicker.<\/span>\u00a0<\/span><\/p>\n

STEP EIGHT<\/strong><\/h6>\n

Remove from the heat and pass through a thin\u00a0<\/span>sieve. Cool the custard for about five minute<\/span>s<\/span>\u00a0and then pour it in<\/span>to<\/span>\u00a0the tart case<\/span>,<\/span>\u00a0trying to\u00a0<\/span>create an even surface<\/span> using the back of a spoon.<\/span><\/p>\n

STEP NINE<\/h6>\n

Arrange the strawberries and kiwis with a sprinkling of blueberries – or any other fruit you would like – and garnish with a few mint leaves.<\/p>\n

For more seasonal recipes, you can view our full Spring Menu here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Make the most of deliciously plump seasonal fruit with our colourful and impressive-looking fruit tart recipe. A wonderfully…\n","protected":false},"author":6,"featured_media":12475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[94],"tags":[],"coauthors":[32],"class_list":{"0":"post-12470","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-seasonal-recipes"},"yoast_head":"\r\nCooking with the seasons: Fruit tart – The Cotswold Company - Inspiration<\/title>\r\n<meta name=\"description\" content=\"Make the most of seasonal fruit with our colourful and impressive fruit tart recipe - perfect for al fresco lunches\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.cotswoldco.com\/inspiration\/seasonal-recipes\/cooking-with-the-seasons-fruit-tart\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_GB\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Cooking with the seasons: Fruit tart – The Cotswold Company - 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