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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.

329 K 4.5/5 (38 reviews)

2 hours 25 min. difficulté

Easy

7.00 €

3 tarts

7 Ingredients

Last modified on: May 27^th 2020

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For 3 tarts, you will need:

1 900 g sweetcrust pastry (pâte sablée)
2 1 kg 350 g almond cream
3 6 bananas
4 6 kiwis
5 3 lemons juice
6 2 Pineapples
7 60 g apricot glaze
Total weight: 7,050 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

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Times for this recipe

Preparation: 55 min.

Resting: 1 hour

Cooking: 30 min.

All in all: 2 hours 25 min.

When should you start or finish this recipe?

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.

Stage 2 - 10 min.

Spread 1 kg 350 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).

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.

Stage 4 - 1 hour

Remove from the mould and leave cool on a wire rack.

Stage 5 - 20 min.

Peel and cut in slices 6 bananas and 6 kiwis, pour 3 lemons juice on banana slices to prevent from blackening. Prepare 2 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 60 g apricot glaze on the fruits to prevent them oxidising and also give the tart an attractive finish.

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.

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	1,770 RDI=680 %	9,480 RDI=900 %	8,350 RDI=1,270 %	62,470 RDI=3,120 %	261,560 RDI: 3,120 %
Per 100 g	30 RDI=10 %	130 RDI=10 %	120 RDI=20 %	890 RDI=40 %	3,710 RDI: 40 %
Per tart	590 RDI=230 %	3,160 RDI=300 %	2,780 RDI=420 %	20,820 RDI=1,040 %	87,190 RDI: 1,040 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, milk, egg, Nuts

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