Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand.

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Desserts
Tarts


Elsa' s Comtoise galette		Express apple tart

For1 tart 2 tarts 3 tarts

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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

Proteins

Carbohydrates

19g

Fats

% 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.

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 €

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Step by step recipe:

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.
Trim off any excess pastry, this can be used to make small tarts or cakes.
With a fork prick all over the base, to be sure that the pastry doesn't form bubbles while cooking.
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.
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.
Remove from the mould and leave cool on a wire rack.
Peel and cut 2 bananas into fairly thin slices. Make a ring of banana slices around the outside edge of the tart.
Peel and cut 2 kiwis into fairly thin slices. Make a ring of kiwi slices inside the ring of bananas.
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 21^th 2011

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