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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.
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.
Easy
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
Change measures:
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: Fondant-iced pithivier, Brioche slices with almond cream, Plum tart, Mirlitons of Guipavas, Mini almond-morello tarts, ... See them all 17
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to roll out pastry for a tart, Pear and chocolate tart with a hint of mint, Pistachio custard tart, How to make a good pastry tart case , Bounty-style tart for Alison, ... See them all 43
Apricot glaze
Like these other recipes: Plum tart "En passant par la Lorraine", Tarte Jurassienne, Smart plum tart, French custard tart, Lemon and lime custard tart, ... See them all 21
Kiwi
Like these other recipes: Strawberry, kiwi and mascarpone verrines, European glass, Pavlova, Fruit salad, Caramelized brioche with pear and kiwi, ... See them all 6
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