Fruit Tart

Name: Fruit Tart
Total time: 4 h
Yield: 8 servings
Ingredients: Ingredients for preparing Almond cream; 30g of butter, softened; 30g of icing sugar; ½ egg; 30g of almond powder; ¼ tsp lemon zest; Ingredients for preparing Pâte sucrée amande (Shortcrust pastry); 70g of butter, softened; 35g of icing sugar; ½ egg; 15g of almond powder; 125g of flour; pinch of salt; Ingredients for preparing Lemon Curd; Juice of ½ big lemon; Zest of 1 lemon; 50g of sugar; 1 egg; 50g of butter, cold; Ingredients for preparing The Assembling; The pâte sucrée with almond cream; Lemon curd; Fresh fruits and berries

8 servings
4h
Difficult

Français

Published: 10 September 2021
Last modified: 15 April 2023

One of my best desserts is the tart. This tart is composed of a shortcrust, almond cream, lemon curd and fresh fruits.

I prepared the unbaked almond cream, the lemon curd and the shortcrust the day before.
I choose to decorate the tart with berries because their taste matches the lemon curd.
Please note that the quantities mentioned here are for a 20cm diameter tart.

RECIPE

Cream the butter with the icing sugar.
Whisk in the egg.
Add almond powder and lemon zest.
Cover the cream with a plastic film and keep at least 30 minutes in the fridge.

Bring all the ingredients to room temperature 30 minutes before starting
Cream the butter with the icing sugar and a pinch of salt.
Whisk in the egg.
Add almond powder and mix until well combined.
Add the flour
Try not to knead the dough or over mix it once the flour is added.
Lightly spread the dough and cover with a cling film.
Keep the dough in the fridge for at least 3 hours.
Spread the dough with a rolling pin between 2 baking sheets and put it in the tart tin.
Freeze the unbaked tart for at least 1 hour.
Bake the frozen tartl in a preheated oven at 160°C for 15 minutes.
Put the almond cream (described above) on the half baked tart.
Bake for 10 to 15 more minutes
Leave to cool on a wired rack.

Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
Beat the eggs then add them to the mixture. Keep stirring over medium heat for 2 minutes.
Remove the pan from heat and add butter.
Mix the cream until the butter is totally melted.
Put the curd in a glass bowl and cover with a cling film.
Make sure the cling film is in contact with the curd to avoid having a solid cream layer on top when it cools.
Keep the curd in the fridge for at least 1 hour.

The Assembling

The pâte sucrée with almond cream

Lemon curd

Fresh fruits and berries

When the tartlets are completely cold, fill with lemon curd.
Decorate with fruits and berries.

RECIPE

ENJOY YOUR HOMEMADE TREAT!