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Tarte aux Fruits
Fruit Tart with Pastry Cream
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Apricots, peaches, strawberries, raspberries, cherries, grapes or tangerines – or a mixture of different fruits – are all suitable for this tart. An alternative is to omit the pastry cream and brush a thin layer of glaze in the shell before adding the fruit and glazing it.
Ingredients
| fresh fruit |
Method
Make the sweet pie pastry* and chill for 30 minutes or until firm. Set the oven at hot (200°C/400°F).
If using apricots or peaches, first prepare the poaching syrup: in a saucepan heat the syrup ingredients until the sugar dissolves. Bring to a boil. Pit the fruit, halve it, and put it in the syrup. Poach apricots 5–8 minutes and peaches 8–12 minutes. Leave to cool in the syrup; drain.