The chromatic effect is very nice but the pastry cream must be really thick. Have fun creating new compositions with fruit, alternating tastes and colors.įinally, you can sprinkle your fruit tart lightly with icing sugar.Īnother original idea for the final decoration consists in alternating the berries with large drops of pastry cream with the help of a pastry bag. Let it cool in the fridge.Ĭhoose always fresh fruit to decorate and enrich your fruit tart, creating each time a personalized tart, according to the season and your tastes. Brush over your fruit tart with a pastry brush. You can even choose your favorite jam, based on the taste and colors of your fruit tart. Unlike the classical mixed fruit tart, on tart berries it’s not necessary to put the gelatin to preserve the oxidation of the fruit (for example for apples, pears and bananas), because strawberries and berries don’t deteriorate easily, especially if you use them whole.īut if you don’t use only berries, but also other fruit and you want to prevent it from darkening, you can brush over the fruit a simple apricot jam that give it a beautiful glaze.Īpricot glaze recipe is very simple: dissolve 6 tablespoons of apricot jam with the juice of one lemon and 3 tablespoons of water in a saucepan over low heat.īring to a boil without ever stopping stirring, then let it cool. Shortcrust pastry can be frozen raw, while freezing the finished tart is not recommended. Keep your Italian fruit tart for 1-2 days maximum in the refrigerator, possibly covered with a glass cake dome. Keep Italian fruit tart at least 1 hour in the refrigerator before serving. If you are preparing a berry tart, the secret to a perfect result is to decorate them with dried berries! So wash them beforehand with a damp cloth and dry them immediately! In this way they will remain firm without withering.Īrrange strawberries and berries as you like: either in concentric circles or randomly, trying to meow the types and colors and covering the spaces well. Step 8) – Now you can complete your fruit tart with your favorite fruit.
#Tart recipe how to
That said, lat’s see first thing first how to make shortcrust pastry, then how to make pastry cream. Pastry cream must also be cold, so it can be safely stored in the fridge.
You can make these preparations the day before as the shortcrust pastry must be rolled out when it’s cold, so the longer it stays in the refrigerator the better. Italian Fruit Tart recipe is basically made of two main preparations: shortcrust pastry and pastry cream. It can even be an original nice little gift for a friend of yours who loves to bake! Directions We used these pie weights beans made of food grade ceramic stoneware. The second is to fill the tart case with special weights for tart crust. The first trick is to pierce the pastry with a fork.
We recommend this set of 3 round tart pans, 11, 9 and 4 inch, the latter useful for making mini fruit tarts.Īnother difficult thing to do in this recipe is to bake the tart case without it swelling. You have to do it really delicately in order not to break the shortcrust pastry shell.įor this reason it’s very useful to use a tart pan with removable bottom. One of the difficulties of Italian fruit tart recipe (or tart recipes in general) is to remove the tart crust, once cooked, from the tart pan. Note : Of course, you can choose the fruits you like best, about 600 g (3 cups)
You can make Italian fruit tart using fresh fruit of the type you prefer. A classic recipe of Italian pastry, greedy and elegant, which everyone loves. Italian Fruit Tart is an Italian dessert cake made with fresh fruits and pastry cream.
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