Which is why this fruit tart has pineapple on it. And that got us onto the idea of fruit where he conceded that if he were to eat any dessert it would be a fruit tart. Not ham and pineapple pizza but just pineapple pizza. Peter does have one weakness though and that is pineapple pizza. 'I don't like cake,' said Peter, much like Mr NQN. So over the space of a few dinners we started talking about cakes and which ones we liked when the conversation swung around to dessert. Peter is like Mr NQN, a bit on the quieter side so cajoling that information out of him would be a challenge. They're the loveliest people and when we were talking about his birthday I offered to make his birthday cake.įinding out Peter's favourite cake however required a bit of subtle investigation. I've known Valentina for many years but we started to hang out a lot over the past couple of years ever since she offered to show me some of her family Cypriot recipes and we adore her and her family. I made this tart for Valentina's husband Peter's recent birthday party. Other recipes for extra egg whites: Perfect Pavlova, Pavlova Grazing Platter, Brown Sugar Pavlova, Iced Vovo Pavlova, Golden Gaytime Pavlova, Black Forest Pavlova, Surprise Gift Pavlovas, Christmas Tree Pavlova, Mango Passionfruit Pavlova, Macaron Ice Cream Sandwiches, Candy Cane Macaron Baubles and Salted Caramel Macarons just to name a few! Egg whites freeze very well for up to 1 year.Īlso try and fill this on the day that you serve it so avoid the pastry getting soggy from the custard. So this is great if you need egg whites to make macarons or meringue/pavlova.

Egg yolks give both a richness you need for the right texture (crispy dough and a silky custard). Please do not be tempted to use whole eggs in place of yolks. The good news and the bad news is that it uses a lot of eggs, specifically egg yolks. Many French bakeries use a clear glaze that you buy in a commercial sized tub but apricot jam adds flavour and a beautiful sheen that lasts. I used fresh fruit and tinned pineapple because this was for someone that loves pineapple. Use any fruit on top! Really all fruit works for this tart.

So much so that everyone that had this dessert remarked on the custard's remarkable texture. Not only do you not have to stand there stirring but it's always silky. I make the custard in the Thermomix as it hands down makes the best custard in.the.world. It is silky and smooth and just the right level of sweetness. Promise me you'll try this pastry at least once (although I suspect it won't be the only time)! Also use a baking tin with holes in it which allows the pastry to cook better. A tip to keep the pastry crisp: to keep the pastry crisp brush it with some egg white on the base and bake for another 10 minutes to seal it up. Pastry that has water added to it or that hasn't been rested or chilled prior to baking tends to shrink so that the sides of the tart pull down but this one doesn't!Ħ. This pastry does not shrink down on the sides when baked. No baking weights needed! This tart pastry doesn't require any baking weights or anything added on top to weigh it down. This makes it easy to slide out into a box or to cut slices from.Ĥ.

It doesn't stick to the tin: once baked it pulls back from the baking tin and doesn't stick at all.

It can be re-rolled and patched easily: it also seals up beautifully and can be rolled an rerolled over and over again.ģ. Flavour: it tastes like crisp vanilla shortbreadĢ. If you want to serve an easy dessert that can be made ahead of time and assembled on the day this classic French fruit tart is perfect.Ħ Reasons why this Pâte Sablée or French tart pastry is incredible!ġ. That's all and you do need all of these elements to be spot on. There are three components to a classic French fruit tart: the Pâte Sablée base, the silky custard and the fruit. With a buttery vanilla Pâte Sablée pastry, silky smooth custard and colourful fresh fruit this is a crowd pleaser of a dessert! This also makes a spectacular Christmas dessert and it is a pushy recipe Dear Reader! Turn out a classic French fruit tart just like at a French patisserie! In Summer when there's an abundance of fruit one of the best desserts is a classic French fruit tart.

Fruit tart recipe custard