Buffer

French Fruit Tart Recipe

This beautifully decorated and glazed Fruit Tart recipe is a famous French dessert that can be found virtually everywhere in France.

Small 3″ fruit tarts are baked and sold by the dozen daily in the hundreds of bakeries, or boulangeries that litter every street and alley of Frances cities and towns.

These boulangeries often sell many other famous French desserts , baguette (french bread); and croissant.

8″ and 12″ fruit tartlettes can also be bought at the patiserrie, a French pastry store.

This classic french dessert recipe calls for 16- 3inch tart shells lined sweet pastry dough for the crust. It is filled with berries and a sweet, brown butter sauce.

Basic French Dessert Recipe:
Brown Butter Fruit Tart Recipe

French Fruit Tart Recipe

Ingredients: Yield: 16 3-inch tartlets

16 3-inch tartlet molds, lined with pâte sucré, unbaked
3 eggs
1 ¼ c. sugar, plus extra for sprinkling
scant ½ c. all-purpose flour, sifted
6 oz. butter
1 vanilla bean
1 lb. fresh fruit, such as berries, or apples or pears chopped 3/8″

Techniques/Methods:

Preheat oven to 350°.

In a large bowl, whisk eggs and sugar together until well combined but not aerated. Whisk in the flour.

Melt the butter. Split the vanilla bean and add the pod and seeds to the melted butter. Cook over medium-high heat, stirring often to ensure that the butter cooks evenly and doesn’t burn. It will bubble vigorously as it browns. Continue to cook for several minutes until the foam subsides and the liquid is dark brown with a nutty, toasty aroma. Remove the vanilla bean.

Slowly pour the browned butter into the egg mixture, whisking continuously.

Fill the shells with the berries or chopped fruit, leaving some space for the filling. Pour about 3 tablespoons of the browned butter mixture over the fruit, leaving a little room for it to puff during baking. Sprinkle with a pinch of sugar. Bake 30-40 minutes until the crust is nicely browned.

Serve slightly warm with some softly whipped cream or caramel sauce

Varitions:
1. Blind Bake the tart shells with tinfoil and dried beans placed ontop the dough, till golden brown. Replace the brown butter-egg filling with vanilla pastry cream, and top the pie with a beautiful arrangement of mixed fruit and berries. Glaze with a simple syrup to preserve the integrity of the cake.