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Apr 24, 2020

Tarte Aux Fruit ( Fruit Tarte )

Tarte Aux Fruit ( Fruit Tarte )

On day 16th of our Quarantine Cooking, Luc came with the idea of making his favorite birthday dessert a Tarte Aux Fruits ( Fruit Tart ). There is less to do with the oven but it is indeed delicious.

A traditional fruit tart is going to be a pie crust, pate sablé as much as possible, cooked with nothing in it. Then you apply a layer of Creme Pratissiére et top it with an assortment of seasonal fresh fruits.




Ingredients Crust:

  • 2 cup of flour or 250 gr
  • 1 stick of butter or 120 gr
  • Pinch of salt
  • 3 tsp of sugar
  • 5 tbsp 70 ml of water

Recipe Crust:

Note that if you are using a pre-made pie crust, start at step 7

  1. Take the butter out of the fridge to soften for about 1 hour
  2. Place the flour, sugar and salt in a bowl
  3. Cut up the butter in ¼ cube and place in the bowl
  4. Mix by hand or with a paddle mixer
  5. Put in the water and mix briefly. Try to not over mix
  6. Form into a ball and place in the fridge for 30 minutes to rest
  7. Pre-heat the oven to 400 F
  8. Roll out the dough and place it in a pie dish
  9. With a fork, make holes in the dough
  10. Bake for 10 to 15 minutes at 400 F. You may want to cover the edges of the crust with foil to prevent them form burning. Bake till golden
  11. Let the crust cool off completely before moving to the assembly

Créme Patissiére:

Ingredients Créme Patissiére:

  • 250 ml of milk
  • 2 egg yolks
  • 1 tbs of vanilla extract
  • 55 gr of sugar
  • 20 gr of corn starch

Recipe Créme Patissiére:

  1. Put milk to boil on the stove
  2. Combine in a bowl the egg yolks and the sugar. Whisk till the mix turns white
  3. Add the vanilla mix well
  4. Add the corn starch and whisk well
  5. Pour the hot milk in the bowl and whisk well
  6. Put the mix back in the pot and on the stove till it boils for 30 second, mixing well so it doesn’t stick.
  7. Let it cool down in the fridge

Tarte Aux Fruit:


Note: feel free to use any seasonal fruits

  • 1 pie crust bake and cooled off
  • 250 ml of créme patissiére
  • 1 cup of raspberries
  • 1 cup of blueberries
  • 1 cup of sliced strawberries
  • 1/4 cup of napage or apricot preserve
  1. With the crust cooled off to room temperature
  2. Pour the créme patissiére on the crust, about 1/2″ thick
  3. Decorate with the fruits
  4. Warm up the napage of appricot preserve to 120 F
  5. Using a brush, apply the fondant if you have or apricot preserve over the fruits
  6. Put in the fridge to rest for 1 hour minimum

Bon Appétit,

Antoine and Luc

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