You’ll discover scrumptious fruit tarts in each patisserie in France. A candy pastry case, a mattress of frangipane and blended berries and fruit of the season, glistening underneath a coating of jam. They seem like edible artworks however this recipe for traditional French fruit tarts is kind of straightforward to make, particularly in the event you purchase the ready-made pastry.
Elements for five tarts
Packet candy pastry
200g (70z) blended fruit and berries
2 stage tablespoons apricot jam (jelly)
Frangipane
125g (1 cup) icing sugar (confectioners)
125g (4 ½ oz) softened butter
20g (¼) cup plain flour (all function)
115g (1 cup) floor almonds
3 medium eggs
Gear 3-inch-wide tart tins
For one of the best outcomes, make the frangipane the day earlier than. Beat the butter till its very tender. Beat within the floor almonds, icing sugar and flour, then add the eggs separately and totally combine in. Put in a clear bowl, cowl with cling movie (plastic wrap) and refrigerate.
Preheat oven to 180°C (Gasoline Mark 4/ 350° F).
Roll out the pastry to about ¼ inch (5mm) thickness and line the tart tins.
Pipe (or spoon) the frangipane over the pastry, place the tins on a baking tray and bake for about 12 minutes till the pastry and frangipane is golden and cooked via.
Cool the tart on a wire rack, organize the fruit and berries on prime.
Soften the jam with a teaspoon of water, take away lumps then brush over the berries to make them glisten.
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