![]() ![]() This recipe is made in one pot and doesn’t require any tempering of the eggs. The recipe is made a bit different than traditional pastry cream. It is perfect for many different fine pastries but especially this fruit tart! Pastry cream, also known as crème pâtissière is essentially a thick custard. Cover the edges if they’re are browning too quickly. Bake this crust at a lower temperature. This pastry has a high sugar content and almond flour, so I recommend baking it at 375º to ensure it doesn’t burn.If there is a lot of excess flour on your dough after it has been rolled out, you can brush some of it off with a dry pastry brush. Or roll it out as you normally would, but you’ll need to use more flour than you typically would so it doesn’t stick. This dough is stickier because of the sugar. You can either roll it on in plastic wrap, which I find useful.I can’t recommend enough that if you want to get good at baking, get a scale. Weigh your ingredients! An electronic kitchen scale is not a huge investment.If you try to roll it out right after you make it, it will be too soft. It is generally ok to roll out after it has been chilled in the refrigerator for about 30 to 60 minutes. Let the dough chill briefly. Because this pastry is made without any added water, there is less gluten formation than flaky pie pastry.It holds up well with chilled pies and still has it’s integrity when refrigerated.įor more information about working with this pastry, check out the Pâte Sablée recipe! Tips for Working with Tart Pastry The pastry is almost cookie-like due to its sweetness and much crisper. For a pie or tart that needs to be served cold, this crumbly pie crust is a better option. In my opinion, this type of pie dough should not be made to be refrigerated. Butter-based flaky pie dough, when made right, tastes like a puff pastry or even a croissant. Using a dedicated pastry just for tarts is good for a few reasons. It’s made in a food processor and comes together quickly. ![]() It is sturdy so it holds up to a heavier tart filling, but delicate enough to have that light buttery crispness to it. This tart requires a dedicated tart dough, also known as pâte sablée (pronounced pat sah-BLAY). baking essentials: pot, whisk, spatula, measuring cups.You won't necessarily choose to use them all, but they are exactly what I used here. Here is a list of some of the primary tools I used in this recipe. Let's get to making it, okay? Steps Needed to Make a Fruit Tart Either way, this is a show-stopping dessert welcome at any dinner or gathering. It can be glazed for the final finishing touch or left as is. While impressive looking, this tart is actually quite easy to put together. It's crunchy (thanks to that crisp pastry shell) and rich and creamy (thanks to that silky pastry cream), and that fresh fruit on top is the perfect counterbalance to it all. Nearly everybody has had a fruit tart in their life, right? Well, if you have, has it been lovingly made from scratch? Because a correctly made fruit tart is something dreams are made of. It has all the tastes and textures you want in a dessert: a crisp and sweet pastry shell, filled with smooth vanilla pastry cream and topped with an assortment of just barely sweet fresh fruit. A Fruit Tart is a classic dessert for a reason. ![]()
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