SPICED TART WITH MULTIPLE FRUITS

 

This tart can be made with all types of fruits, depending on the season. Be creative and mix your favorites!

 

Active time: 45 minutes;  Cooking time: 30 minutes

Serves 4 to 6

 

Pie crust:

7 oz of all-purpose flour

4 5/8 oz of unsalted butter + 1 tsp for the tart pan (room temperature)

1 large egg

2 5/8 oz of Confectioners’sugar

2 tbsp almond powder

2 pinch of fleur de sel (can be bought at specialty stores) or regular salt

Seeds from 1 vanilla bean

 

Spiced almond cream:

2 pinch of cinnamon

Seeds from 1 vanilla bean

1 pinch of ginger

1 tbsp of Kirsch (cherry brandy)

1 tbsp of corn starch

1 large egg

2 ¾ almond powder

2 ½ oz of unsalted butter

2 ½ oz of Confectioners’sugar

1/3 cup of heavy cream

 

Toppings:

2 pounds of fruits such as strawberries, raspberries, blueberries, kiwis, peaches…

 

Preparation of the crust (makes 2 tarts):

Place all ingredients in a mixer bowl. 

Mix until dough begins to hold together.

Pat into a smooth ball and flatten slightly.

Wrap in plastic wrap and refrigerate for 1 h 30 minutes.

Preheat the oven to 350 F.

Grease a tart pan.

Remove pie crust from refrigerator and on a lightly floured surface, press rolling pin gently all over the dough to flatten it. Roll out the dough into a round and place into the tart pan. Cover with parchment paper and dried beans. Bake for 15 minutes. Take off the parchment paper and beans and let cool down. Leave the oven on.

 

Preparation of the cream:

In a mixing bowl, whisk spices and Confectioners’sugar, add the butter, egg, almond powder, corn starch and the Kirsch. Add the heavy cream slightly beaten.

Cover the pie crust with the mixture and bake 12 to 15 minutes. Let cool down and garnish with fruits.

Bon Appetit!