On my blog, there are already recipes for tarts, both sweet and savoury, but I still haven’t included a recipe for a Fruit Tart, so it was time to change it. I used a classic French recipe for pâté brisée (shortcrust pastry) that is made only with flour, salt, butter, iced water, and – optionally – a tiny amount of sugar. To ensure a perfect base of a tart, compact but still light and crispy, French use special low-gluten flour. I didn’t have it, but even the regular flour produced an excellent crispy texture. Although making shortcrust pastry is pretty simple, you should remember about a few main rules. Firstly, the butter and flour should be very well rubbed in or “broken together” (hence the French name pâté brisée – “broken dough”) using either your fingertips or a food processor. Only once you achieve it, you can add ice cold water. Secondly, you should not overwork the dough when you knead it. If you do, the baked tart base will be tough. Chilling the pastry is also crucial. You have to keep it in the fridge for minimum 2 hours before you use it and at least 30 minutes before you put the rolled base in the oven. So ensuring you end up with the perfect shortcrust pastry does take time, but the result is certainly worth it.
Shortcrust Pastry Fruit Tart
A recipe for Shortcrust Pastry Fruit Tart with crème patissiere (pastry cream). Instructions how to make perfect French pastry – pate brisee.
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Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.