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| Isn't it pretty?! |
This is another fruit tart. It was so similar and yet quite different. It was still made with pastry cream filling and fresh fruit on top. The only difference was that we used puff pastry for the crust instead of tart dough. That's a relatively small difference in the recipe, but yet a huge difference in taste and texture. Let me say, it's really good!
I would love to make something like this, especially using the puff pastry. Will you share the recipe?
ReplyDeleteHi! Thanks for your interest. I'm sorry I can't share the exact recipe; it's not mine to share. If you want this recipe, it is in the French Culinary Institute's "The Fundamental Techniques of Classic Pastry Arts" book.
DeleteBut you don't need the precise recipe:
Cut one piece of puff pastry (when I don't make my own I use pepperidge farm frozen puff) into a rectangle the size you want. Dock it. Then cut strips of puff about an inch wide and as long as the long side of your rectangle. Glue them to the rectangle with a small amount of egg wash. Bake at 350 (or whatever your puff calls for) until golden brown. If the center rises too high, you can flatten it a bit with a spatula as you take it out. Don't let it cool at all before flattening it or it will shatter.
Let cool and dust the edges with powdered sugar. Then top the center with pastry cream (like what you would use for a fruit tart) and sliced berries. You can glaze the berries with heated, watered down apricot jam or just leave them plain if you are going to eat it soon.