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French fruit tarts


French fruit tarts

Ingredients 13
Servings makes 8 medium tarts
Time 30 min

Ingredients

  • DOUGH
  • 500
    ml
    flour
  • 125
    ml
    icing sugar
  • pinch of salt
  • 250
    g
    cold butter, cubed
  • 1
    egg yolk
  • zest of 1 lemon
  • 5
    ml
    vanilla essence
  • TO FINISH
  • 500
    ml
    ready made custard or whipped and sweetened cream
  • 4
    Granny Smith apples, thinly sliced
  • 250
    g
    strawberries, sliced
  • 30
    ml
    smooth apricot jam, heated
 

Method

Baking: 12-15 min / chilling: 1 hour
 

Preheat the oven to 170°C. Grease 8 medium tart tins with non-stick spray.

1. Dough: Put the flour, icing sugar and salt in a food processor. Add the butter and pulse until the mixture resembles large breadcrumbs.

2. Add the egg yolk and lemon zest or vanilla essence and pulse until the dough starts sticking to the blade. Remove from the food processor and shape into a ball. Cover in cling film and chill in the fridge for 30 minutes.

3. Line the tart tins with the dough and chill for another 30 minutes. Use a fork to prick a few small holes in the bottom of each tart shell. Arrange the tart tins on a baking sheet and bake for 12-15 minutes or until the tart shells are done and golden brown on the edges.

4. Leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.  

5. To finish: Spoon dollops of custard or whipped cream into the tart shells and arrange the apple and strawberry slices on top. Brush warm apricot jam over the surface of the fruit and serve. 

 

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