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William Curley, Suzue Curley

Fruit Tart

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Preparation info
  • Makes

    35-40

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

Method

  • Prepare the pastry and rest twice in the fridge as instructed. Prepare the Crème Pâtissière, then put it in the fridge until required. Take the pastry from the fridge, roll out to 2mm thick and chill to rest for 30 minutes.
  • Line the tartlet cases with the Pâte Sucrée; chill for 30 minutes. P

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