Fresh Fruit Tart & Tartlets

Fresh Fruit Tart & Tartlets

for the shortcrust pastry

2 cups – 300g all-purpose flour
2/3 cup – 160g unsalted butter
3/4 cup – 150g granulated sugar
zest of 1 lemon
2 medium eggs

custard see recipe here

cherries
kiwi
blueberry
blackberry
raspberry
currant

for shortcrust pastry

Pour the flour onto a pastry board, add the butter until you get a dough similar to sand (this method is called sand-blasting).
Add the sugar, lemon peel and eggs, kneading with your hands. Wrap in transparent film and place in the refrigerator for 3 hours.

Once the necessary time has elapsed, roll out part of the dough with a rolling pin, place in a baking tin, pierce the surface with a fork and bake for 20 minutes at 356°F – 180°C.
Let the base of the tart cool down, fill it with a layer of custard and decorate with fresh fruit.

Repeat the operation with smaller moulds that must be filled with custard and decorated with fresh fruit.

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