Recipes: Sweet Tart Cases
These are perfect for fresh fruit tarts, either as individual tartlets or as a large cutting tart. Fill with a layer of Patissiers Cream in the bottom and decorate with the fresh fruit of your choice (or a fruit assortment). They can also be re-baked for making tarte citron or a frangipane.
Calvados Apple Tartlet
Ingredients for 4 servings
| 4 Sweet Tartlets 11cm |
| 4 cooking apples |
40g butter |
|
for the caramel: |
| 125g caster sugar |
|
125g icing sugar |
| 2 tbsp flaked almonds |
|
3 dsp water |
| 4 scoops vanilla ice cream |
|
100ml cream |
| fresh mint leaves |
|
3 dsp Calvados |
| ½ lemon |
Preparing the filling
- Peel three of the apples, core and cut into cubes.
- Sauté the apple cubes in a pan with some butter, sprinkle with sugar and caramelise lightly. Remove from the heat and allow to cool.
- Toast the flaked almonds.
- Place the water and sugar in a pan and heat slowly, stirring occasionally. Bring to the boil and allow the sugar to cook to a light caramel.
- Deglaze with calvados, and add the cream. Leave on the heat for a short time then remove and allow to become lukewarm.
Presentation
- Peel the remaining apple and remove the seeds. Cut into thin segments and cover with lemon juice.
- Place each sweet tartlet on the serving plate, and arrange the apple segments in the shape of a fan.
- Fill the tartlet with the caramelised apples and place a scoop of ice cream on top.
- Coat with the Calvados caramel sauce and sprinkle with flaked almonds.
- Decorate with mint leaves.
Strawberry Tart
Ingredients (6 portions)
| 1 Sweet tart base 28 cm |
| for the pastry cream: |
|
for the filling: |
| 500 ml milk |
|
1 kg strawberries |
| 4 egg yolks |
|
400 gr apricot jelly |
| 125 gr caster sugar |
|
200 ml cream |
| 50 gr cornstarch |
|
50 gr icing sugar |
| 1 pinch vanilla sugar |
Preparing the pastry cream
- Mix the cornstarch in a cup with some of the milk
- Mix the egg yolks in a bowl with the caster sugar, then slowly add the cornstarch/milk mixture a little at a time while continuing to whisk
- Bring to the boil the remaining milk with a pinch of vanilla sugar
- Remove from the heat, add the egg/sugar mixture and whisk together thoroughly
- Bring to the boil again for a few seconds while continuing to whisk then remove from the heat, cover and allow to cool
Preparing the filling
- Hull the strawberries and cut in half
- Fill the tart base with pastry cream using a piping bag and cover with the strawberries
- Whisk the cream and sugar until it becomes firm
- Heat the apricot jelly until it becomes liquid and coat the fruits
- Allow to cool then decorate with the whipped cream