Fruit Tart with Frangipane Layer
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Fruit Tart with Frangipane Layer
This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practise, but is well worth mastering. Delicious with soft fruit such as raspberries.
These quantities are for a 32cm/12 inch tart pan (one with a bottom that comes out is great).
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 12
Ingredients
For the rich shortcrust:
- 300 g (2 1/2 cups) plain (all-purpose) flour
- 150 g (3/5 cups) butter
- 100g (1/2 cup) sugar
- 3 egg yolks
- Zest of 1 untreated lemon
For the frangipane layer
- 100 g (2/5 cup) butter at room temperature
- 100 g (2/5 cup) icing sugar
- 100 g (3.5 ounces) finely ground peeled almonds
- 30 g (1/5 cup) flour
- 1 or 2 eggs
For the fruit top layer
- Fruit to cover (that will not go black) e.g. strawberries, kiwi, figs, raspberries etc.
Instructions
For the rich shortcrust:
- Line an ovenproof tart dish with baking paper.
- On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces. Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
- Make a mound out of this mixture and make a well in the centre. Add the eggs and lemon zest (careful not to grate the bitter pith in too!)
- Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
- Wrap the pastry dough in plastic wrap and refrigerate it for at least 30 minutes (ideally 2 hours, especially in warm weather. If you leave this overnight or for several hours, before you roll it out, you may need to rework it a little after taking it out of the fridge and letting it soften slightly).
For the frangipane layer
- Mix together the ingredients, first the icing sugar and butter, then the remaining ingredients. Add just one egg, and add another egg if the cream is too dry.
To assemble:
- Roll out the pastry dough carefully onto greaseprof (parchment) paper and place in your tart dish. You should try and achieve a 1 cm (half-inch) thickness. If you have pastry left over, use to make delicious cookies!
- Spoon the frangipane mixture over the pastry.
- Cook in an oven preheated to 180°C/350°F for 35 minutes, or until the pastry is golden brown.
- Let it cool.
- Take a cupful of the fruit. Chop if necessary (strawberries, etc) and put in a saucepan with 2 tablespoonfuls of water, 1 tablespoonful of lemon juice, and 1 tablespoonful of sugar. Cook on a low heat until the fruit cooks down into a syrup (10 minutes approx). Leave to cool.
- Spread the coulis on top of the frangipane layer and decorate with fruit.
