Sunday, July 06, 2014

Mixed Fruits Frangipane Tart


I always have weakness for cute and dainty little fruit tarts. I just love baking them when I have overload of berries or stone fruits in my fridge. I usually buy a lot of them during summer and toward end of the week they don’t look too good anymore so I will usually incorporate them into my bake goods like these tarts.
These tarts not only pretty they taste really good too. With the flaky buttery pastry, sweet and nuttiness of the filling and the fruits provides a slight tartness to the tarts. They were just prefect to have it with a cup of coffee or tea after a meal.

Ingredients for the pastry:

210 gram flour
113 gram cold butter – cut into cubes
2 tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 egg yolk
1-2 tbsp cold water

1. Put flour, butter, sugar, baking powder and salt into a food processor fitted with metal blade. Process until the mixture resembles fine breadcrumbs.
2. Then add in the egg yolk. With the motor running, add in the cold water in tiny trickles, until the pastry just hold together.
 3. Remove from the processor, press together into a ball, wrap in plastic wrap and place in the fridge to rest for half an hour.



Ingredients for Frangipane Cream:

113 gram butter – room temperature
100 gram powder sugar
160 gram almond meal
1 tbsp flour
2 eggs
3 tbsp milk
½ tsp pure vanilla extract
some fruits – plums, blueberries, strawberries or raspberries
2 tbsp apricot jam – for glazing the tarts


1. In a mixing bowl, cream butter, icing sugar and vanilla together until well combined. Add the eggs one at a time and beat until well mixed.
2. Add in the flour, almond meal and milk. Mix until well combined and set it aside.
3. Greased an 8” tart pan or a few smaller tart pans and pre-heat the oven to 375 degree F. Roll out the pastry and line the tart pans. Spread the frangipane cream into the pastry shell.
4. Top it with the fruits of your choice and baked for 40-45 min or until the top is golden brown.
5. Heat up the apricot jam in the microwave for 25 seconds. Brush it all over the warm tart. Serve cold or at room temperature

8 comments:

Shereen said...

How to eat.... too pretty!!!!

Kitchen Corner said...

I love the sunshine color from the tart. And also fall in love with the little rectangular tart flan

Phong Hong said...

Gertrude, you bake such pretty tarts!

Esther Lau said...

Hi Gertude, your tarts look awesome! I like it :)

Jeannie Tay said...

I like the fact that you do not need to prebake the tart shell first...one step less to do:D Gorgeous!

Edith C said...

These will be a stunner on a dinning table!

cikmanggis said...

ya la Shereen..btol tu how to eat sn too pretty ..sayang hehe

ICook4Fun said...

Shereen, still eat :)

Kitchen Corner, thank you.

Phong Hong, thank you.

Eshter, thank you.

Jeannie, ya this tart shell is easy to make.

Edith, thank you.

Cik Manggis, still makan jugak :)