Cooking Recipes - Fruit Tart


Fruit Tart

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Ingredients

Preparation

You can prepare the shell in advance, the day before. The cooking time is very important: in fact your shell must be neither hard nor dry.

Preheat oven to 180°C (350°F) and butter very well a 10 1/2 inch diameter tart pan with removable bottom.
Roll dough out on lightly floured surface to 1/2 inch thick round.
Transfer it to the pan.
Crimp the excess dough to make a uniform edge with a fork or your fingers.
Pierce the bottom of your tart 15 to 20 times with a fork.
Line the tart with foil.
Fill the tart with dried beans or pie weights.
Bake 20-25 minutes.
Transfer to rack and cool completely; then remove the foil and beans.
To assemble tart, place shell on a large serving plate.
Prepare the pastry cream .
When it is cold, spoon it on the bottom of the tart and smooth with a knife.
Wash and slide the seasonal fruit.
Arrange fruit in concentric circles on the top of the pastry cream.
Prepare the cake jelly, let it warm up and then brush it over the fruit.
You need this step to preserve the beauty and freshness of the fruit.
Chill at least 2 hours before serving.

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Fruit Tart