Fruit Tart (French Patisserie)

Chef Jimi Penti shares from his recipe collection: Fruit Tart (French Patisserie)
Prep Time 30 Minutes
Cook Time 20 Minutes
Serves ~12

1 1/4 Cup AP Flour
4 oz. Unsalted Butter (Cut into pieces)
1 Tablespoon Sour Cream
2 Tablespoons Sugar

Vanilla Cream:
6 oz. Cream Cheese (softened)
1 Tablespoon Sour Cream
1 1/4 Cup Heavy Cream
3 Tablespoons Sugar
2 Teaspoons Vanilla

4 oz. Apple Juice
1/4 Cup Sugar
1 Tablespoon Corn Starch

Fruit Toppings:
2 Kiwi Fruit (peeled and sliced)
1/3 Cup Blueberries
1/2 Cup Raspberries
1/2 Cup Strawberries (sliced)

Preheat oven to 375 degrees.

To prepare the Crust: Place all crust ingredients in a food processor and process until it looks like Corn Meal. Press mixture into a 10" tart pan and bake for about 15 minutes or until golden brown.

To prepare the Vanilla Cream Filling: Place the Heavy Cream into a cold bowl of a stand up mixer and blend for about 2 minutes using a whisk attachment. Slowly add the Sour Cream, Cream Cheese, and Vanilla. Continue mixing until the mixture is smooth.

To prepare the Glaze: Combine Sugar and Corn Starch in a bowl. Heat the Fruit Juice on medium heat, and slowly ass in the Sugar/Starch mixture while stirring. Bring to a boil and allow it to cook for about 2 minutes, or until thickened. Remove from heat and let it cool for 10 minutes before using.

To assemble the Tart: Fill the Crust with Vanilla Cream. Arrange the Fruit in an artful way on top of the Cream. Brush with Glaze.

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