The ultimate fresh fruit tart

 

 

 

English version:

I know, the web is full of fruit tarts recipes, especially at this time of the year with the shops displaying colorful and fragrant fruits. To me, however, this is really the ultimate fruit tart because it’s the one who has given me the most satisfaction when presented to birthdays and parties. As you can see, the effect is fabulous, and preparing it it’s fun, like making a puzzle and trying to bring out the colors in their best way. I saw the idea on Cookaround but being an idea and not a recipe, I did not printed it so I cannot thank the person who put the post. It must have been about 8 years ago and the only thing I can remember it is that in that post there was a talk about a local feast in Venice. If anyone recognize these details, please turn up and I will be happy to quote her name. The pastry recipe is a classic one, Montersino’s, while regarding the fruits choice, let free reins to your imagination, taking care to alternate dark and light jam with light and dark fruits to get a more vibrant effect.

Sweet pastry ingredients:

300 g flour

180 g unsalted butter

120 g icing sugar

48 g egg yolks (3)

1 teaspoon vanilla extract

grated lemon rind

a pinch of salt

To decorate:

blackberry, raspberry and apricot jam

fruits such as blackberries, raspberries, bananas, cherries, blueberries, apricots

Jelly:

150 g water

30 ml lemon juice

15 g cornstarch

75 g granulates sugar

Preparation method:

Using the K beater (if you are using a mixer you will use the blades) work the butter at 13° together with the icing sugar careful not to whip it. Add the egg yolks one at time, then the vanilla extract, the salt, the grated lemon grind and, only at this point, the flour and work until you will have a smooth dough. Shape the pastry using a rolling pin, transfer it on parchment paper, cover with plastic wrap and rest in fridge for 30 minutes. Once chilled, roll it again until it won’t be of the thickness you prefer then place the pastry into a baking pan and helping with a ruler, sign the pastry in squares which you will delimit with small rolls of pastry. You will do the same all around the pan. Fill each square alternating dark and light jam then cook in preheated oven at 180° for about 20/25 minutes. Meanwhile prepare the jelly: using a whip combine the water with the cornstarch, the lemon juice and the sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let it cool. When the tart will be cold, fill the squares with some more jam then decorate placing into the squares whole fruits (blackberries, raspberries, blueberries and strawberries if not to big) and sliced fruits (apricots, bananas, peaches) alternating the colors, then coat it with jelly (you will not use all of it)