Fruit Tart ( one large or twelve small tarts)
The simplicity of a fruit tart doesn’t leave any room for crappy ingredients. Use the best fruit you can get your paws on, ideally from a farmers’ market. This dessert won’t magically transform mediocre fruit into applause worthy dessert. I’m not trying to be a jerk, I’m just shooting straight.
1 batch 123 Dough, baked and cooled
1/2 batch Tonga vanilla Pastry Cream, cooled and stirred until creamy
6 ounces cream
2 ounces sugar
1 quart assorted fresh fruit, rinsed and dried
Whip the cream and sugar together until soft peaks form, then fold into the pastry cream. Fill the tart shell(s) with said mixture.
Arrange fruit on top of the cream to your satisfaction. If you’re using larger fruits (peaches, figs, etc) slice into manageable pieces first. If you make this more than an hour ahead, use a dab of melted jam or jelly to glaze any cut fruit to prevent it from drying out in the meantime.
If not immediately serving, wrap in plastic and refrigerate. Enjoy within a few hours of preparation, though. A half day at best. Really. The fruit will begin to dry and the crust will begin to sog. The individual parts can be made ahead of time, but once assembled, the clock is ticking.
(Full disclosure: Mr. Bravetart loves next-day fruit tart, but I miss the snap the crust has when it’s still fresh.)
I used this recipe for the tarts featured in So long sweet summer...
Aug 09, 2012 · 1:35 PM
Hi Carol! I’m working on a GF crust but have so far not found one I’m crazy about, they’re always too tender (never knew that would be a problem I face!). You might check with Gluten Free Girl, she was tweeting about GF pies just the other day so she might have just what you’re looking for. Hope that helps!
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