Tarte Aux Fruits (Fruit Tart) Recipe by cookpad.japan
Cooking Instructions 1 For the tart dough: Leave the butter come to room temperature (or microwave for a few seconds) and mash with a spatula to soften. Mix with a whisk until creamy and glossy. 2 Add the powdered sugar to the butter in a few batches, cream with the whisk until white and fluffy. 3 Add the egg yolks and vanilla oil and mix well. With a spatula, incorporate the flour using cutting motions. When the dough comes together, wrap it in plastic and leave to rest in the refrigerator for 30 minutes to 1 hour (If possible, rest the dough overnight. This will prevent the tart shrinking while it bakes). 4 Remove the dough from the freezer, sandwich between two sheets of cling film, and roll out to a thickness of 2 mm. Grease a tart tray with softened butter (or oil) and dust it with bread flour. Press the dough into the edges of the pan, and prick holes in the base with a fork. Place in the fridge. 5 Make the almond cream: you make it just as you did the tart crust, but with different ingredients. Also, use a whisk to mix rather than a spatula. (Powdered sugar, sugar/yolk, egg/cake flour, almond flour.) 6 Pour the Step 5 mixture into the Step 4 crust. If you do this with a piping bag, the tart will look great when finished (you can use a spoon instead). Smooth out the surface leaving a small depression in the centre. 7 Bake in a 170°C to 180 °C oven for about 35 minutes. (If it looks like it is getting burned, cover with a piece of foil.) When it's finished baking, cool on a cake rack. 8 When the tart is cool, take the mold off and spread the surface with jam. Cut up and pat dry the fruit, and use it to top the tart. Glaze with nappage, and if you have mint leaves place some on top. 1 For the tart dough: Leave the butter come to room temperature (or microwave for a few seconds) and mash with a spatula to soften. Mix with a whisk until creamy and glossy. 1 For the tart dough: Leave the butter come to room temperature (or microwave for a few seconds) and mash with a spatula to soften. Mix with a whisk until creamy and glossy. 2 Add the powdered sugar to the butter in a few batches, cream with the whisk until white and fluffy. 2 Add the powdered sugar to the butter in a few batches, cream with the whisk until white and fluffy. 3 Add the egg yolks and vanilla oil and mix well. With a spatula, incorporate the flour using cutting motions. When the dough comes together, wrap it in plastic and leave to rest in the refrigerator for 30 minutes to 1 hour (If possible, rest the dough overnight. This will prevent the tart shrinking while it bakes). 3 Add the egg yolks and vanilla oil and mix well. With a spatula, incorporate the flour using cutting motions. When the dough comes together, wrap it in plastic and leave to rest in the refrigerator for 30 minutes to 1 hour (If possible, rest the dough overnight. This will prevent the tart shrinking while it bakes). 4 Remove the dough from the freezer, sandwich between two sheets of cling film, and roll out to a thickness of 2 mm. Grease a tart tray with softened butter (or oil) and dust it with bread flour. Press the dough into the edges of the pan, and prick holes in the base with a fork. Place in the fridge. 4 Remove the dough from the freezer, sandwich between two sheets of cling film, and roll out to a thickness of 2 mm. Grease a tart tray with softened butter (or oil) and dust it with bread flour. Press the dough into the edges of the pan, and prick holes in the base with a fork. Place in the fridge. 5 Make the almond cream: you make it just as you did the tart crust, but with different ingredients. Also, use a whisk to mix rather than a spatula. (Powdered sugar, sugar/yolk, egg/cake flour, almond flour.) 5 Make the almond cream: you make it just as you did the tart crust, but with different ingredients. Also, use a whisk to mix rather than a spatula. (Powdered sugar, sugar/yolk, egg/cake flour, almond flour.) 6 Pour the Step 5 mixture into the Step 4 crust. If you do this with a piping bag, the tart will look great when finished (you can use a spoon instead). Smooth out the surface leaving a small depression in the centre. 6 Pour the Step 5 mixture into the Step 4 crust. If you do this with a piping bag, the tart will look great when finished (you can use a spoon instead). Smooth out the surface leaving a small depression in the centre. 7 Bake in a 170°C to 180 °C oven for about 35 minutes. (If it looks like it is getting burned, cover with a piece of foil.) When it's finished baking, cool on a cake rack. 7 Bake in a 170°C to 180 °C oven for about 35 minutes. (If it looks like it is getting burned, cover with a piece of foil.) When it's finished baking, cool on a cake rack. 8 When the tart is cool, take the mold off and spread the surface with jam. Cut up and pat dry the fruit, and use it to top the tart. Glaze with nappage, and if you have mint leaves place some on top. 8 When the tart is cool, take the mold off and spread the surface with jam. Cut up and pat dry the fruit, and use it to top the tart. Glaze with nappage, and if you have mint leaves place some on top. 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