Welcome the spring with this delicious and beautiful fresh Fruit pie! What is most nostalgic, chirping birds in the surrounding with lovely flowers and this colorful and delightful fruit pie in the evening.
Few things are more delicious and this Tarte aux fruit is one of them. Creamy custard filling surrounded by a crisp sweet pastry shell with frangipane and lots of beautiful fruits. You’ll love the texture, colors and refreshing taste.
How to Make Tarte Aux Fruit or Fruit Pie Video:
How tO Make Buttery, Crumbly Tart Crust:
This is the perfect Tart Crust recipe: buttery, just a little sweet, and tender as can be. This easy-to-make, the basic dough will complement any kind of filling! I’ve been using this recipe for years, and it’s even a component of many of the recipes. Please don’t forget to check my Lemon Meringue Pie recipe.
Tarts are fun to make, mainly because they’re so versatile. You can fill a tart crust in so many delicious ways! But the pastry dough is step one. You want a recipe that’s easy to make, tender and a little crunchy, buttery, and not too sweet, to provide the perfect contrast. And this recipe is IT!
I like to make this tart crust recipe in the food processor, but if you don’t have one, that’s totally fine! It can also be made in a stand mixer or the old-fashioned way, by hand! In the first step sift the dry ingredients: Cake flour, almond powder, and powdered sugar so there are no lumps. Just give them a quick stir and blend these dry ingredients.
How to Make Cake Flour:
You only need two common ingredients– all-purpose flour and cornstarch– to make homemade cake flour. As my baking experience grows, I use cake flour more and more in my baking. There’s no denying that cake flour produces the softest, most tender cakes, cupcakes, and tarts crust.
Step 1: Measure 1 cup all-purpose flour. Remove 2 Tablespoons from this.
Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour.
Step 3: Sift together TWICE. Sifting not only mixes the two ingredients together appropriately, but it also aerates the mixture so the consistency is similar to real cake flour.
Step 4: Measure your required amount of cake flour.
Granulated sugar vs powdered sugar:
Powdered sugar is my preference since it yields a more tender crust with an unbeatable melt-in-your-mouth texture while using granulated sugar can make it more crumbly. Different recipes use different amounts of sugar, but I find this one to be just perfect for a sweet crust. If you prefer less sweet-tart, use less sugar.
Next, add the butter. It’s best if the butter is cold. If you’re using a food processor, just pulse it a few times until you have something that resembles a coarse meal, a crumbly texture. This can also be done with a stand mixer fitted with a paddle attachment, or by hand with 2 knives.
Once the butter is cut into the dry ingredients, you can add an egg yolk that provides richness and structure to the classic tart crust.
As soon as the dough has gathered itself into a ball, stop mixing. Take out the dough on a cling wrap, make a round dough ball and wrap it tightly in plastic wrap, and chill for about an hour in the fridge, just to stiffen it up a little and make it easier to roll out.
How to Make Frangipane: Almond Cream:
Frangipane is a velvety almond cream, enhanced with just a hint of vanilla, that gives any dessert delicious added richness and texture. The cream can be used in many different ways, including a filling for tarts, cakes, and pastries.
The recipe is simple and easy. Take unsalted butter at room temperature and mix it with a spatula, add powdered sugar and whisk it until both ingredients are well combined and turned into a creamy paste. Add in almond powder and mix it. Then add the egg and vanilla, gently beating until all is mixed. Finish by adding the flour and combining until well mixed. Pour the mixture into a piping bag and put it in the fridge until you roll out your pastry crust.
Roll dough out between two sheets of lightly floured parchment paper and chill for an hour. Peel off the layers of paper. Flatten out the dough into a circle at least 1 inch larger than the pie pan rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board.
Turn the dough in a greased pie dish without stretching. Here, I used a standard-sized 8-inch or 20cm round tart pan.
Prick the tart crust with a fork and fill it with the frangipane or almond cream. Smooth the surface with a spatula and bake in a preheated oven for 30-40 minutes at 150 C.
Prepare the Patisserie Cream:
Take 2 cups of full-fat milk in a saucepan and mix cake flour, sugar, egg yolks, and vanilla altogether and whisk with hand whisk until well combined. Cook over medium heat, stirring constantly until boil and mixture thickens. Add butter and mix it. Remove from the heat. Pour on the prepared crust and let it cool for 8 hours.
What are Some Tart Fruits?
- Place your fruit in the tart.
- Brush the fruit with the sugar syrup and dust some sugar. This will help preserve the fruit and give it a beautiful glossy shine.
Fruit tarts can be made a few days in advance and chilled until ready to serve.
- 110 grams Cake flour
- 50 grams Powdered sugar
- 12 grams Ground almonds
- 100 grams Unsalted butter~Cold
- 1 Egg yolk
Frangipane or Almond Cream:
- 73 grams Unsalted butter at room temperature
- 73 grams Powdered sugar
- 73 grams Ground almonds
- 2 Eggs
- 10 grams cake flour
- 2 Cups Whole Milk
- 3 large Egg yolks
- Yellow food color ( optional)
- 2 teaspoons Vanilla essence
- 2 tablespoona Butter softened
- 1/4 cup all purpose flour
- Fruits of your choice.
For the Crust:
Sift the cake flour, powdered sugar, and ground almonds in the bowl of a food processor, stand mixer, or in a medium mixing bowl. Blend it.
Pulse/stir/cut in the butter with a pastry blender, until the mixture, resembles a coarse meal.
Add the egg yolk, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
Wrap the dough tightly in plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
- Grease the 20cm or 8 inches pastry dish and turn the dough in a greased pie dish without stretching.
Press the dough gently into the tart pan(s), trimming away any excess.
- Prick the dough with a fork and put it in the fridge for 30 min.
For the Almond cream or Frangipane:
- Place the unsalted butter in a bowl and press it with a spatula.
- Add in powdered sugar and whisk with a hand whisk until both ingredients are well combined and turned into a creamy paste.
- Add in almond powder and mix it.
- Then add the egg and vanilla, gently beating until all is mixed.
- Finish by adding the flour and combining until well mixed.
- Pour the mixture into a piping bag and put it in the fridge until you roll out your pastry crust.
- Pipe the almond cream on the pastry crust and smooth it with a spatula.
- Bake the crust in a preheated oven at 150C for 30-40 min.
For the Patisserie Cream:
- Take 2 cups of full-fat milk in a saucepan and mix cake flour, sugar, egg yolks, and vanilla altogether.
- Whisk with a hand whisk until well combined.
- Cook over medium heat, stirring constantly until boil and mixture thickens.
- Add butter and mix it. Remove from the heat.
- Pour the cream on a baked pastry crust and let it cool for 8 hours.
Place your fruit in the tart. Try and make a fun grouping with lots of colors.
Brush the fruit with the sugar syrup. This will help preserve the fruit and give it a beautiful glossy shine.