As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This beautiful fruit tart makes a stunning addition to any summer meal. It makes one 9-inch tart. Yield: Ingredients: 1/2 recipe Pate Sucree for plum tart All-purpose flour for work surface 1/2 cup heavy cream 1 teaspoon sugar Pastry cream for fruit 1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam 4 cups mixed berries, preferably blueberries, blackberries, and raspberries Directions: 1. On a lightly floured work surface, roll out dough to a 12-inch circle, about 1/4 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round tart pan with a removable bottom and press into edges. Use a sharp knife to trim dough flush with rim. Chill tart shell until firm, about 30 minutes. 2. Preheat oven to 375 degrees. Prick bottom of 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 edges are golden, about 40 minutes. Remove parchment and weights; continue baking until deep golden brown, 10 to 15 minutes more. Cool tart shell completely. 3. Meanwhile, in a bowl of an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside. 4. In a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly. 5. Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.”
26.04.2023 @ 20:53
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This beautiful fruit tart makes a stunning addition to any summer meal. It makes one 9-inch tart. Yield: Ingredients: 1/2 recipe Pate Sucree for plum tart All-purpose flour for work surface 1/2 cup heavy cream 1 teaspoon sugar Pastry cream for fruit 1/4 cup red currant jelly, seedless raspberry jam, quince jelly, or apricot jam 4 cups mixed berries, preferably blueberries, blackberries, and raspberries Directions: 1. On a lightly floured work surface, roll out dough to a 12-inch circle, about 1/4 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round tart pan with a removable bottom and press into edges. Use a sharp knife to trim dough flush with rim. Chill tart shell until firm, about 30 minutes. 2. Preheat oven to 375 degrees. Prick bottom of 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 edges are golden, about 40 minutes. Remove parchment and weights; continue baking until deep golden brown, 10 to 15 minutes more. Cool tart shell completely. 3. Meanwhile, in a bowl of an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside. 4. In a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly. 5. Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.”