I was able to cut back on some of the butter, add some whole wheat flour but still kept the sugar cookie-like crust intact. Stir the chilled custard and spread it into the prepared crust. In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes. It’s such a simple recipe as long as you have a tart pan. Gather the shell, custard, fruit, and preserve. Easy + elegant dessert for summer celebrations: German Fruit Tart via #thereciperedux Click To Tweet For the cream filling: Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form, about 3 minutes. I haven’t made it in many years, nor has she, until she made it for my birthday this past March. summer stone fruit tart cup (40g) almond meal 800g mixed stone fruit+, stones removed and cut into wedges 125g raspberries cup (55g) caster (superfine). I even have a handwritten recipe card with a paper photo of one her tarts so I could remember how she arranged the fruit. And to see all the celebratory recipes, click on The Recipe ReDux image below!įrom Deanna: Growing up, my mom often made a version of this fruit tart for showers, graduations or holidays. If you’d like to see all our ReDux posts, they will live on here. Cheers to this celebration – and many more!
In celebration of the eight fantastic years of The Recipe ReDux, we’re sharing this ReDux recipe originally posted in 2013 by Deanna – as it really does look like a party on a plate. They have each brightened our world in some big and little ways. Together with our co-founder and dear friend Regan Jones, Deanna and I had the privilege of witnessing first hand the rise of so many accomplished and talented registered dietitian and healthy living bloggers. What a ride it’s been! We are so proud of how our inaugural group of thirty bloggers grew into a tight-knit and supportive community over time that included hundreds of members from all over the world. We are saying goodbye to ReDux – as it officially ends this month. Today is the eighth birthday of The Recipe ReDux – and also the end of an era. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam.This German Fruit Tart is an easy yet impressive dessert for bridal showers, baby showers, graduation parties or any special occasion. Spoon a little of the cooled crème pâtissière into each one of the tart cases. Heat up the apricot jam with two tablespoons of water and leave to cool. Pass the jam through a sieve into a clean bowl to make it smooth.
#Fruit tart recipe skin
At this point sprinkle over a little icing sugar to stop a skin from forming. Slowly whisk in almond milk over medium heat. Remove from the heat and transfer to a bowl to cool. To make custard whisk egg, corn starch and maple syrup together in a pan. The mixture should thicken as it just comes to the boil. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. Pour the milk into the bowl containing the eggs and whisk to combine. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Then remove from the tins and set aside.įor the crème pâtissière, heat the milk in a large pan until it is just boiling. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Repeat with the remaining pastry and cases. Then place the foil into the pastry case and fill the case with ceramic baking beans. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Prick the base of the pastry with a fork. Then press the pastry into the tart tin with your fingers. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Ingredients for 22 tartlets: Flour 00 2 cups (300 g) For the pastry cream: Whole milk 2 cups (500 g) For the topping and garnish: Fresh fruit to taste - (. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in.Ĭut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Remove the pastry from the fridge and peel off the cling film. Wrap in cling film and leave to rest in the fridge for at least ten minutes. You may need to add a splash of ice-cold water if the pastry is too dry. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs.Īdd the beaten egg and work together with your hands until the pastry comes together. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined.
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