This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand.
It's a rather simple recipe, but the final result will impress your guests.
It's a rather simple recipe, but the final result will impress your guests.
339 K 4.5/5 (38 reviews)
2 hours 25 min.
Easy
7.00 €
1 tart
7 IngredientsLast modified on: May 27th 2020
For 1 tart, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
450 g almond cream - 3
2 bananas - 4
2 kiwis - 5
1 lemon juice - 6
½ Pineapples - 7
20 g apricot glaze - Total weight: 2,350 grams
Times for this recipe
Preparation: 55 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 2 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
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.
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.
Stage 2 - ⌛ 10 min.
Spread 450 g almond cream in an even layer approximately 0.2 inches (0.5 cm) deep.
Refrigerate during the preheat of the oven to 410°F (210°C).
Refrigerate during the preheat of the oven to 410°F (210°C).
Stage 3 - ⌛ 30 min.
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.
The goal is to obtain a completely even flat tart base.
Stage 4 - ⌛ 1 hour
Remove from the mould and leave cool on a wire rack.
Stage 5 - ⌛ 20 min.
Peel and cut in slices 2 bananas and 2 kiwis, pour 1 lemon juice on banana slices to prevent from blackening. Prepare ½ Pineapples, cut in thin pieces.
Stage 6 - ⌛ 5 min.
Start by a ring of banana slices around the outside edge of the tart.
Stage 7 - ⌛ 3 min.
Then a ring of kiwi slices inside the ring of bananas.
Stage 8 - ⌛ 2 min.
Make a circle of pineapple inside the kiwi circle.
Stage 9 - ⌛ 3 min.
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.
Refrigerate until serving.
Stage 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.
You can change fruits in this recipe, and/or replace frangipane by rich hazelnut buttercream or pistachio cream.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 590 RDI=230 % | 3,160 RDI=300 % | 2,780 RDI=420 % | 20,820 RDI=1,040 % | 87,190 RDI: 1,040 % |
| Per 100 g | 30 RDI=10 % | 130 RDI=10 % | 120 RDI=20 % | 890 RDI=40 % | 3,710 RDI: 40 % |
How much will it cost?
- For 1 tart : 7.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Mirlitons of Guipavas, Pear tart with almond cream, Apricot clafoutis with almond cream, Fondant-iced pithivier, ... See them all 18
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Croute à thé, Rhubarb-hazelnut tart, Parisian-style chocolate custard tart, Peach and green tea tart, Bounty-style tart for Alison, ... See them all 45
Apricot glaze
Like these other recipes: Rhubarb-hazelnut tart, Shortbread apple tart, Plum tart "En passant par la Lorraine", French custard tart, Pear, grapefruit and pistachio tart, ... See them all 23
Banana
Like these other recipes: Flambéd bananas , Pavlova, Fruit salad, ... See them all 3
Other recipes you may also like
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020395 K4 1 hour 50 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011322 K4.1 1 hour 25 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012243 K4.3 35 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish. February 21th 2011311 K5 55 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019519 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.