This fruit tart makes a stunning addition to any summer dish. Making a 9-inch tart requires the following ingredients: 1/2 recipe of Pate Sucree for dessert, all-purpose flour for working, 1/2 cup heavy cream, 1 teaspoon sugar, fruit sorbet, 1/4 cup red currant jelly, seedless raspberry jam, apricot jam, or peach preserves, and 4 cups mixed fruits, preferably blueberries, blackberries, and raspberries.
Instructions: 1. On a lightly floured work surface, roll out the dough into a 12-inch circle, about 1/4 inch thick. Using a dry pastry brush, brush off excess flour; fit the dough into a 9-inch round tart pan with a removable bottom, pressing it into the corners. Using a sharp paring knife, trim the dough flush with the rim of the pan. Chill the tart shell until firm, about 30 minutes. 2. Preheat the oven to 375 degrees. Prick the bottom of the dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 40 minutes. Remove the parchment and weights; continue baking until deep golden, 10 to 15 minutes more. Cool the tart shell completely on a wire rack. 3. Meanwhile, place the heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. In batches, gently fold the whipped cream into the pastry cream; set aside. 4. Place the jelly or preserves in a small saucepan over medium-low heat, stirring until melted and smooth. Set the glaze aside to cool slightly. 5. Spread the pastry cream mixture evenly in the cooled tart shell with an offset spatula. Top with fruit; brush the fruit with the glaze. Best served the day it is made.
26.04.2023 @ 21:19
This fruit tart makes a stunning addition to any summer dish. Making a 9-inch tart requires the following ingredients: 1/2 recipe of Pate Sucree for dessert, all-purpose flour for working, 1/2 cup heavy cream, 1 teaspoon sugar, fruit sorbet, 1/4 cup red currant jelly, seedless raspberry jam, apricot jam, or peach preserves, and 4 cups mixed fruits, preferably blueberries, blackberries, and raspberries.
Instructions: 1. On a lightly floured work surface, roll out the dough into a 12-inch circle, about 1/4 inch thick. Using a dry pastry brush, brush off excess flour; fit the dough into a 9-inch round tart pan with a removable bottom, pressing it into the corners. Using a sharp paring knife, trim the dough flush with the rim of the pan. Chill the tart shell until firm, about 30 minutes. 2. Preheat the oven to 375 degrees. Prick the bottom of the dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 40 minutes. Remove the parchment and weights; continue baking until deep golden, 10 to 15 minutes more. Cool the tart shell completely on a wire rack. 3. Meanwhile, place the heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. In batches, gently fold the whipped cream into the pastry cream; set aside. 4. Place the jelly or preserves in a small saucepan over medium-low heat, stirring until melted and smooth. Set the glaze aside to cool slightly. 5. Spread the pastry cream mixture evenly in the cooled tart shell with an offset spatula. Top with fruit; brush the fruit with the glaze. Best served the day it is made.