Tarte aux fruits

by Edward Daniel
Caption of Tarte aux fruits. image by Edward Daniel (c).

This Tarte aux fruits I made for a friend, Ian whose birthday it was. He and his partner seemed to have enjoyed it, having gone back for third helpings…. Having tried again and again to work with pastry and failing abysmally, I find that “00” doppio zero flour comes up trumps; try to get this from an Italian deli.

Caption of Tarte aux fruits. image by Edward Daniel (c).
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8g fresh yeast
  • 120ml lukewarm water
  • 25g caster sugar
  • ¼ salt
  • 250g “00” (Italian doppio zero) flour
  • 60g vegetable shortening
  • 250ml oat cream
  • 1/2tsp agar agar
  • 50g icing sugar
  • 250g summer fruits – blueberries, raspberry and strawberries
  • Flan tray – 10 inch circumference

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. In a small bowl place the fresh yeast in lukewarm water, caster sugar and salt.
  3. Place the flour and vegetable shortening into a mixer. Add the yeast mixture and combine using a dough hook until well kneaded. This should be about 10 minutes.
  4. Line a flat tray with vegetable shortening.
  5. On a flat surface covered with flour, roll the dough into a circle, wide enough to cover the flan and over the edges of the flan tray. Line the dough in the flan tray.
  6. Top tip – the dough will start to spring back during the baking process.
  7. Prick the dough with a fork all over the dough base.
  8. Top tip – pricking the dough helps ensure that the air bubbles are kept to a minimum.
  9. Cook the dough until it is lightly golden. This should take about 10 minutes. Remove from the heat and set to one side.
  10. For the cream topping, place the oat cream with icing sugar and agar agar over a light heat and gently stir until it starts to thicken.
  11. Gently remove the flan base from the tray and place on a serving dish.
  12. Add the cream mixture to the flan base. Litter the summer fruits evenly on top and place the Tart aux fruits in the refrigerator for about an hour or two until it sets.
  13. Serve cold.

 

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