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Woohhoooo!! It is the first recipe that we post on this blog. So we decided to chose something that most of blog reader might like… something sweet and refreshing during this freezing and dark winter. A FRUIT TART! Yeah! (In fact, it is only because we had a pretty picture of a fruit tart that I made few weeks ago hihihi)
Ingredients:
- 150g of «pâte brisée» (you can find it in your grocery store in the frozen section).
- Pastry cream («crème patissière»): 250mL milk, 75g granulated sugar, 30g all-purpose flour, 2 eggs, 2 Tbsp Kirsch (optional) and a pinch of salt.
- Fresh fruits to decorate (strawberries, kiwis, pineapple, sliced peaches in syrup...).
Method:
1) Cook your pâte brisé à blanc in the oven as indicated on the package. (Caution : do not overcook otherwise it will be dry and hard).
2) Meanwhile, prepare your pastry cream:
- Bring the milk to boil with a pinch of salt.
- During this time, whisk eggs yolk and sugar until the mixture becomes paler. Then gradually add the all-purpose flour.
- Gradually, add the boiling milk little by little!!! (you don’t want to make an omelet)
- Pour this mixture back in the same pot as you used to boil your milk. (I don’t like washing more stuff than needed)
- Bring it to boil, but do not stop stirring the bottom of the mixture to prevent burning. (because the mixture will become thicker by the time)
- CAUTION: boil it just for a few moments only.
- Pour the mixture into a bowl cover directly ON the cream and let it cool.
3) By the time, the pâte brisée should be cook. Let it cool.
4) Cut your fruits in slices and it is preferable to chose variety of color. It is more appealing. Be creative, it is the occasion. As for the preparation of pastry cream, you are highly recommended to follow the directions and use the precise quantity ingredients mentioned above.
5) Assemble your tart, my favorite part!
- Cover your cooked pâte brisée with cooled pastry cream.
- Put fruits on it.
- You can put a glaze on it, to make it shine. I did not try this, but it might work: do not waste your peaches syrup, put it in a pot and reduce it on low heat. Then let it cool a bit before pouring delicately and evenly on the fruits or using a brush if you have one.
Easy, no? I do not really like too elaborate stuff that need a lot of hard to find ingredients. I like it fast, easy and delicious.
Notes:
- The amount of sugar in this recipe is just good. The taste will not be overwhelm by the sweet flavor.
- I will post a recipe for pâte brisée in another post, because otherwise there will be too much information.
- I have to say it, I think Pâte sablée for tart might be better :), but pâte brisée was still very good.
~V.Cat~
