fresh fruit tarte
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From Chef Rick Central Coast, CA.
yield
4 serving(s)
prep time
35 Min
cook time
20 Min
method
Bake
Ingredients For fresh fruit tarte
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1 12*12 sheetpuff pastry (frozen)
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2 cheavy whipping cream
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1 Tbspvanilla bean extract
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3-4 Tbspmango puree
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1 lgmango
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1 mdtangerine
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1 lgkiwi
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6 smraspberries
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15-20 smblueberries
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6 lgstrawberries
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1/2 capricot glaze
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1 9"tart pan
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2-3 craw pinto beans
How To Make fresh fruit tarte
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1Preheat oven to 400 degrees:
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2Lightly dust work area with all purpose flour.
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3Remove puff dough from freezer and place on the floured surface.
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4Let stand until dough is pliable but not defrosted.
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5Using a 12 inch plate (inverted works best) cut out a 12 inch cylinder out of the dough. Using a fork, make a few holes in the center of the cylinder (about 10-12) so that air bubbles do not form.
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6Place the dough into the center of a 9" tart pan. Be sure to press down and against the sides of the pan and trim off any access.
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7Place a piece of plastic wrap over the dough allowing edges to fall over tart pan. Fill to the top with pinto beans and fold edges of plastic wrap back over.
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8Place into preheated oven, reduce oven temp to 350 degrees and bake for about 15-18 minutes or until golden brown.
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9In a four quart mixer with whisk attachment whip heavy cream, vanilla, and puree to soft peaks.
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10You can spoon the cream into the tarte shell and spread evenly with a rubber spatula or you can use a pastry bag with a medium sized star tip and pipe it in.
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11Peel, slice fruit and coat with apricot glaze and decorate tarte. Trying your best not to leave any cream exposed, this will keep the cream from drying out in the refrigerator.
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12Refrigerate until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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