fresh fruit tarte

Recipe by
Joanne Hendriksen

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

  • 1 12*12 sheet
    puff pastry (frozen)
  • 2 c
    heavy whipping cream
  • 1 Tbsp
    vanilla bean extract
  • 3-4 Tbsp
    mango puree
  • 1 lg
    mango
  • 1 md
    tangerine
  • 1 lg
    kiwi
  • 6 sm
    raspberries
  • 15-20 sm
    blueberries
  • 6 lg
    strawberries
  • 1/2 c
    apricot glaze
  • 1 9"
    tart pan
  • 2-3 c
    raw pinto beans

How To Make fresh fruit tarte

  • 1
    Preheat oven to 400 degrees:
  • 2
    Lightly dust work area with all purpose flour.
  • 3
    Remove puff dough from freezer and place on the floured surface.
  • 4
    Let stand until dough is pliable but not defrosted.
  • 5
    Using 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.
  • 6
    Place 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.
  • 7
    Place 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.
  • 8
    Place into preheated oven, reduce oven temp to 350 degrees and bake for about 15-18 minutes or until golden brown.
  • 9
    In a four quart mixer with whisk attachment whip heavy cream, vanilla, and puree to soft peaks.
  • 10
    You 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.
  • 11
    Peel, 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.
  • 12
    Refrigerate until ready to serve.
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