With summer having arrived here in the UK it seems only fitting that I share a delicious fruit tart recipe with you. Fruit tarts made with a lovely sweet pastry, filled with a gorgeous creme patisserie (pastry custard) and topped with fresh fruits are always such a treat.
And why not finish it off with a drizzle of chocolate – because, you know, it’s chocolate!
Of course the chocolate isn’t obligatory but for me it adds that little bit of something ‘extra’.
Which fruits are best to use in a fruit tart?
If you’re wondering which fruits are best to use in a fruit tart, the answer is easy: which ever you prefer!
The great thing about making a fruit tart, other than it being super yummy, of course, is that most fruits lend themselves beautifully to being used. So even if strawberries don’t float your boat, other berries such as raspberries, blackberries, blueberries (or bilberries if you can get hold of them) work equally well. And don’t forget stone fruits, like peaches, apricots & nectarines are also great too. And then, of course, you could also use oranges, kiwi, or maybe even mango. And the great thing about fresh fruit (or even tinned if you prefer) is that it needs very little preparation other than a quick wash and dry, though others, of course, may
need the stone removing from their centre. Rhubarb, though, which is delicious with custard, will need to be
cooked / roasted until tender before using.
How to prevent a soggy bottom.
Now, if I was a betting sort of girl I would wage that a significant number of people, myself included, often have their fingers crossed or even say a little prayer when slicing into their pies and tarts in the hope that it doesn’t have a soggy bottom.
The key to preventing that dreaded soggy pastry is to ensure moisture doesn’t get into it. There are a number of ways of achieving that from the type of pastry you use, blind baking, or even painting certain foods onto the pastry base.
- Blind Bake. This is the key way of trying to ensure the pastry
stays nice and crisp rather than becoming a soggy horrid mass. Blind
Baking simply means baking the pastry shell without any of the
- Choice of pastry. Hot water crust pastries, the sort used to make traditional pork pies or even our scrummy vegetarian ‘meat’ and potato pies, is a great robust pastry for staying firm, and avoiding that dreaded soggy bottom, the phrase often associated with the Queen of Baking Mary Berry. It’s incredibly easy to use, though the downside is that it’s not always the best choice of pastry depending upon your pie or tart.
- Seal the pastry. Lightly beaten egg
white is often brushed onto a pastry crust that has almost finished being blind
baked. It is then put back into the oven for the egg white to cook and
create a seal.
- Use chocolate. Melted white chocolate is a great, and of course yummy, way of sealing the cooked pastry when making a cold pastry dessert like our Strawberry Tart. Simply paint it on, allow it to dry, and then fill the pastry case.
- Use cornflour. If you’re making a fruit pie, for instance, a great way of thickening the fruit juices which will be released from the fruits during the bake is by scattering the fruit with cornflour (used as a thickener here in the UK) and rolling the fruit in it so that they are lightly covered, as I did with our Bilberry & Custard Crumble Tart.
- Ground Almonds. Another tactic you could try to avoid that soggy bottom when making some sort of fruit pie is to generously scatter ground almonds (or another ground nut) into the bottom of the pastry case which will absorb some of the juices during the bake.
How to make a Strawberry Tart with Creme Patisserie.
Pin Strawberry Tart for later!
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