Apple jelly is another popular alternative to apricot jam – which doesn’t need to be strained. The apricot jam is slowly heated and passed through a fine mesh strainer to discard of any chunks. The specific term for glazing a fruit tart is called ‘abricoter’. The glaze: apricot jam.Īpricot jam is commonly used for glazing fruit tarts in France. Start by placing the strawberries on the outer circle, and work your way inward with the other fruits. This make it easier for assembling the tart later. Once the fruits are washed, hulled and sliced, I like to arrange them by groups on a large cutting board. Avoid crunchy fruits, such as apples or pears. In general, any soft fresh fruits work here: sliced mango, sliced peaches, halved apricots, etc. I often like to add a clementine for pop of orange, and garnish the center with smaller fruits such as cherries or blueberries. strawberries) along with kiwis for a nice contrast of color. But being a classic Summer dessert, the tart often features summer berries (ie. There are no specific rules about which fruits to choose. Fresh fruits.įresh, seasonal fruits are really the stars of the show here. It is used as the base for countless French desserts, especially fresh fruit tarts. It is thicker than English or American custard and tastes richer too. French crème pâtissière is a custard flavored with vanilla, that is thickened using eggs and egg yolks. This pastry cream is known as “ crème pâtissière ”. Once baked, keep the crust unfilled in the fridge for up to 24 hours. You can also bake it the day prior, to save time. The crust gets baked on its own (baked “à blanc”), before being filled with the pastry cream and topped with fruits.You can prepare the dough the day before and keep it refrigerated for up to 24 hours, well-wrapped in plastic film.Consider these chilling times when you plan on making this fruit tart. Because a pâte sucrée contains quite a lot of butter, the dough needs to be chilled twice – at least 2 hours before being rolled out, and at least 30 minutes once rolled out in the tart shell, before baking.The combination of butter and powdered sugar creates a melt-in-your-mouth texture, which balances perfectly with the smooth vanilla pastry cream and juicy, fresh fruits. This pâte sucrée recipe includes a small portion of almond flour and a good amount of butter and powdered sugar. A “ pâte sucrée” has a crisp, crumbly texture – as opposed to classic an American pie crust which is flakier, and as opposed to a “ pâte sablée ” which is sandier. ![]() A pâte sucrée is a buttery, sweet, cookie-like pastry crust generally used in French baking for tarts featuring cream or custards. The ideal crust for this fruit tart is what we call a “ pâte sucrée”. ![]() The components of a French fruit tartĪ Classic French fruit tart features 4 main components: a sweet pastry crust (a pâte sucrée), pastry cream, fresh fruits and a glaze. Prepare each component ahead of time and assemble just before serving. ![]() A refreshing yet decadent tart that’s perfect for hosting. It features a buttery, sweet pastry crust filled with rich pastry cream and topped with colorful fresh fruits and an apricot glaze. The Classic Fruit French Tart – known as Tarte aux fruits frais – is an ultimate Summer show-stopper.
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