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.
340 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: Apple-almond shortbread tart, Apricot and almond cream tart, Late summer tart with plums and apricots, Apricot clafoutis with almond cream, Plum tart, ... See them all 18
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Apple and almond cream tart, Pistachio custard tart, Apple-almond shortbread tart, Strawberry Verveine Tart , ... See them all 45
Apricot glaze
Like these other recipes: Apple-almond shortbread tart, Apple semelles (flat apple tarts), Cherry and pistachio tarts, Tarte Bourdaloue, Breton strawberry and verbena tart, ... See them all 23
Banana
Like these other recipes: Fruit salad, Flambéd bananas , Pavlova, ... See them all 3
Other recipes you may also like
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017958 K 54 20 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue. August 25th 201954 K 35 min.
Roast cabbage with lemon
It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon. August 26th 202061 K5 55 min.
Baby broad beans and peas with rice and mascarpone
Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone. July 3rd 202236 K 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018397 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.