Fruit Tart
A fruit tart is a dessert that consists of a pastry crust filled with pastry cream or custard and topped with a variety of fresh fruits. The pastry crust is typically made with flour, butter, sugar, and sometimes egg, and is baked until golden brown. The pastry cream or custard filling is made with milk, sugar, egg yolks, and cornstarch or flour, and is cooked on the stove until thick and creamy.
Once the pastry crust and filling have cooled, a selection of fresh fruits such as strawberries, kiwi, blueberries, raspberries, or peaches are arranged on top of the tart. The fruit is often arranged in a decorative pattern and may be glazed with a thin layer of apricot jam or other fruit preserves to give it a shiny appearance.
Fruit tarts are often served chilled and are a popular dessert for special occasions and summer gatherings. They are also commonly found in bakeries and cafes, where they are sold by the slice or as a whole tart.
Frangipane
Frangipane is a sweet and fragrant filling that is often used in French pastry. It is typically made from ground almonds, sugar, eggs, and butter, and may also include vanilla or other flavorings.
Frangipane is most commonly used as a filling for tarts, cakes, and pastries. It has a smooth, creamy texture and a nutty flavor that is rich and buttery, with a hint of sweetness. The filling is usually spread evenly over the base of the pastry, then baked until golden brown.
Frangipane is a versatile ingredient that can be used in a wide range of desserts, from simple tarts and cakes to more elaborate creations such as croissants or macarons. It is also often used in traditional holiday desserts, such as the French Galette des Rois, a puff pastry cake filled with frangipane and traditionally eaten on Epiphany.
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Fruit Tart
Mango and passion fruit tart is a delicious dessert that combines the sweet and tangy flavors of mango and passion fruit in a buttery tart crust. Here's a recipe you can try:
- In a large bowl, mix together flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and cold water. Add the egg mixture to the flour mixture and mix until a dough forms. ( Skip This Step For Eggless Version) Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Place the dough in a 9-inch tart pan and trim the edges. Prick the bottom with a fork and bake for 15-20 minutes, until lightly golden. Set aside to cool.
- To make the filling, combine the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and whisk in the egg yolks and vanilla extract. Return to heat and cook for an additional 2-3 minutes, until the mixture is thick and creamy. Remove from heat and stir in the butter until melted and fully incorporated. Pour the filling into the cooled tart crust. Arrange the mango slices on top of the filling. Scoop out the passion fruit pulp and scatter it over the mango slices. Chill the tart in the refrigerator for at least 1 hour before serving. Enjoy!
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Frangipane
- In a medium-sized bowl, whisk together the almond flour, granulated sugar, and all-purpose flour.
- In another bowl, beat the softened butter until creamy and smooth.
- Add the dry ingredients to the butter mixture and mix until well combined.
- Beat in the eggs, one at a time, until fully incorporated.( Skip This step for eggless Version)
- Add the vanilla extract and a pinch of salt, and mix well.
- Cover the frangipane mixture and refrigerate for at least an hour or overnight.
- When ready to use, give the mixture a quick stir to ensure it's well mixed.
- Your frangipane filling is now ready to use! Spread it in your tart or galette crust, or use it to fill a cake. Bake according to your recipe's instructions. Enjoy!
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- Knead The Tart Dough By Mixing Unsalted Butter, Sugar, Maida (or) All purpose flour & water & refrigrate the dough for 15 minutes
- Roll the dough to medium thickness & Cut to Round Shape.
- Grease the tart mold with butter & place the dough in the mold.
- Prick the tart with fork to form small holes, this step prevents the tart mold puffing up during baking. preheat the oven to 350deg farenhiet (or) 176 deg celsius for 10 minutes.
- Bake at 350deg farenhiet (or) 176 deg celsius for 10 minutes.
- To prepare Fruit Curd,
- Add 1 Cup mango & passion fruit Juice(mixed)
- Add 1 cup corn flour slurry ( corn flour - 1 tbsp + water - 2 tbsp) & boil until mixture becomes thick &Cool The Fruit Curd.
- Fill The Fruit Curd in the tart & Decorate with whipping cream & chopped nuts.
- Prepare Frangipane Cake batter By Mixing Unsalted Butter, Sugar, Maida (or) All purpose flour & water & Vanilla Extract for nice Flavour.
- Preheat oven at 350 deg Fareheit / 176 deg celsius for 10 minutes.
- Line the cake tin with Parchment paper
- Transfer Frangipane cake Batter To 6 inch cake tin.
- Bake For 25 minutes.
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