Italian Fruit tart
Short crust pastry:
250g flour
125g butter
80g sugar
1 tsp salt
1 egg
Filling:
zest of 1 lemon
4 egg yolks
40g cornflour
20g flour
500g milk
120g sugar
250g flour
125g butter
80g sugar
1 tsp salt
1 egg
Filling:
zest of 1 lemon
4 egg yolks
40g cornflour
20g flour
500g milk
120g sugar
Method:
Lightly grease and flour a 20x30 cm loose bottomed tin.
Stir the flour, sugar and salt together in a large mixing bowl. Add the butter straight from the fridge and rub in the mixture.
Add the egg and quickly work it into the mixture until the dough comes together in a ball. The less you work the dough, the better the result.
Place the dough the fridge to chill for an hour minimum, preferably overnight.
Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the tin. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes, and then bake for about 20 to 25 minutes at 180C.
Remove from the oven and allow to cool completely on a rack.
For the crème patissière, place the milk and lemon zest into a large saucepan and warm though.
Place the eggs, sugar, cornflour and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl.
To make up the fruit tarts, once the crème patissière has completely cooled down, whisk it to make it smooth then pour it in the pastry case. Top the tart with your fruit of choice.
Lightly grease and flour a 20x30 cm loose bottomed tin.
Stir the flour, sugar and salt together in a large mixing bowl. Add the butter straight from the fridge and rub in the mixture.
Add the egg and quickly work it into the mixture until the dough comes together in a ball. The less you work the dough, the better the result.
Place the dough the fridge to chill for an hour minimum, preferably overnight.
Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the tin. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes, and then bake for about 20 to 25 minutes at 180C.
Remove from the oven and allow to cool completely on a rack.
For the crème patissière, place the milk and lemon zest into a large saucepan and warm though.
Place the eggs, sugar, cornflour and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl.
To make up the fruit tarts, once the crème patissière has completely cooled down, whisk it to make it smooth then pour it in the pastry case. Top the tart with your fruit of choice.
Comments
Post a Comment