Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand.
For 1 tart, you will need:
- 300 g Sweetcrust pastry (pâte sablée)
- 200 g Almond cream or frangipane
- 2 bananas
- 2 kiwis
- ½ pineapple
- a little apricot glaze
Nutritional information:
Whole recipe
Calories
3148
157%
Proteins
44g
17%
Carbohydrates
398g
38%
Fats
153g
23%
Per 100 g
Calories
151
8%
Proteins
2g
1%
Carbohydrates
19g
2%
Fats
7g
1%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 1 hour 11 min.
Resting : 1 hour
Cooking : 20 min.
Start to finish : 2 hours 31 min.
Resting : 1 hour
Cooking : 20 min.
Start to finish : 2 hours 31 min.
Preservation : 1 or 2 days in the fridge, folded in a plastic film
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How much will it cost?
For 1 tart : 4.50 €
Note : These prices are only approximate. Read more...
Step by step recipe:
1 Spread or roll out the sweet crusty pastry and line the tart mould or tin with it. Be sure that the pastry is pushed well into the bottom. |  |
2 Trim off any excess pastry, this can be used to make small tarts or cakes. |  |
3 With a fork prick all over the base, to be sure that the pastry doesn't form bubbles while cooking. |  |
4 Spread 200 g Almond cream or frangipane in an even layer approximately ½ cm deep. Refrigerate for about one hour. Preheat the oven to 200°C or 392°F. |  |
5 Put the tart in the oven for about 20 minutes. Check that the tart does not blister (does not make bubbles) during this time. If that occurs, pierce them with a pointed knife. The goal is to obtain a completely even flat tart base. |  |
6 Remove from the mould and leave cool on a wire rack. |  |
7 Peel and cut 2 bananas into fairly thin slices. Make a ring of banana slices around the outside edge of the tart. |  |
8 Peel and cut 2 kiwis into fairly thin slices. Make a ring of kiwi slices inside the ring of bananas. |  |
9 Peel and cut ½ pineapple into thin slices. Make a circle of pineapple inside the kiwi circle. If possible, with a brush put a little apricot glaze on the fruits to prevent them oxidising and also give the tart an attractive finish. Refrigerate until serving. | |
Remarks:
It's the fruit which makes the outer circle of the tart that you will use most of. So if you prefer pineapple for example, start with that, you will use much more than in the centre.Source:
After Gaston Lenôtre.Last modified on: February 21th 2011
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