French Culinary Institute
By French Culinary Institute
This is a classic French fruit tart that I served for years at Lutèce. It can also be made with fresh kiwis. Whichever fruit you use, the tart will be a beautiful reminder of classic French desserts.
Prepare your mise en place.
Preheat the oven to 191°C (375°F).
Lightly flour a clean, flat work surface. Place the pastry in the center and, using a rolling pin, roll the dough out to a 3-millimeter (⅛-inch)–thick circle about 27.5 centimeters (11 inches) in diam