Exotic fruit tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 300 g Sweetcrust pastry (pâte sablée)
• 2 450 g Almond cream or frangipane
• 3 2 bananas
• 4 2 kiwis
• 5 1 lemon juice
• 6 ½ pineapple
• 7 20 g apricot glaze
• Total weight: 2,349 grams

Times:

Preparation	Resting	Cooking	Start to finish
53 min.	1 hour	30 min.	2 hours 23 min.

Step by step recipe

1	Spread or roll out the sweet crusty pastry and line a 10 inches (26 cm) tart mould or tin with it. Be sure that the pastry is pushed well into the bottom. With a fork prick all over the base, to be sure that the pastry doesn't form bubbles while cooking.
2	Spread 450 g Almond cream or frangipane in an even layer approximately 0.2 inches (0.5 cm) deep. Refrigerate during the preheat of the oven to 410°F (210°C).
3	Put the tart in the oven for about 30 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.
4	Remove from the mould and leave cool on a wire rack.
5	Peel and cut in slices 2 bananas and 2 kiwis, pour 1 lemon juice on banana slices to prevent from blackening. Prepare ½ pineapple, cut in thin pieces.
6	Start by a ring of banana slices around the outside edge of the tart.
7	Then a ring of kiwi slices inside the ring of bananas.
8	Make a circle of pineapple inside the kiwi circle.
9	With a brush put 20 g apricot glaze on the fruits to prevent them oxidising and also give the tart an attractive finish. Refrigerate until serving.
10	Take out of the fridge 20 minutes before 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.
You can change fruits in this recipe, and/or replace frangipane by rich hazelnut buttercream or pistachio cream.

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