03 August 2010

Tarte aux Fruits Rouges

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Tarte aux Fruits Rouges

tarte aux fruits rouges, or red fruit tart is a simple summer berry tart thats hard to go wrong with. while i'm not sure if there's a fixed recipe to it but i think the most common version would be to use a pâte sucrée (sweet crust pastry) and crème pâtissière (pastry cream) or custard. in here though, i used pierre herme's pâte sablée crust, a really nice, rich and buttery crust with ground almonds hence the name 'sandy dough'. i then filled the tarts, or rather tartlets with creme d'amandes, a baked almond cream traditionally used in frangipane tarts and brushed with a generous a layer of raspberry jam before adorning them with berries.

Tarte aux Fruits Rouges

tastewise i think its one of the best fruit tarts i've eaten. the tanginess of the berries and the sweet crust + filling complemented each other beautifully and made my effort all worthwhile. i was actually feeling pretty frustrated when lining the dough on the tart rings coz it was too soft, kept tearing and i was too lazy to re-refrigerate the dough repeatedly. despite that, the end result was still ok, you can't really tell the dough has been patched here & there. it also makes sense to make a larger batch of the dough and then freeze the remaining portion for later use so you don't hv to go thru the process of refrigerating it for 2-3 hrs again.

Tarte aux Fruits Rouges

a closer picture of the innards. i just can't resist!

Tarte aux Fruits Rouges

and i think my tart resembles a cake instead coz the tart rings i used were too deep, need to get shallower ones in future!

*recipe removed due to copyright restrictions.

16 comments:

Chelle said...

ohhhhh berries and frangipane? ive nv tried tt combo. my first combo was apples and frangipane (nicest). then like stone fruits (peaches, plums) with frangipane (so-so). somehow, i think im a bit tired of making frangipane filling le, i think im more of a custard based fruit tart girl at heart hehe. oh do u actually eat the mint leaves deco u put on top? (: i always find it so pretty but just couldnt justify buying it just for deco :(

bossacafez said...

<span><span>hee i was a berries & creme patissiere girl too and i've never even heard of a frangipane filling until 2 years into baking. i thought it was an almond flavored creme patissiere lol. i see thats what alot of patisseries in paris do - berries + creme d'amandes and i liked that! except its drier compared to pastry cream lor. oh yea the mint leaves, i do eat them and i realize they're actually quite nice to eat so i'm gonna use the leftovers to make a fruit salad :D anyway mint leaves are cheap, i got a big bunch (150g) for $1+ from the market. fairprice finest is selling 30g for $3, unbelievable! but i'm the kind of person who'd buy anything for decor, including expensive raspberries. talk abt justifying haha :p</span></span>

Bertha said...

What a perfection! I've always been so scared in making franginpane and I've always used creme diplomat for my fruit tart. I gotta make this version soon. Anyways, can't resist in commenting how pretty this looks

Nessie said...

Just wanted to say your photography is stunning! You are really talented :)

Harini said...

Excellent photography and a very tempting tart.  The filling sounds very tasty!

Shaheen said...

I've been looking for such tart rings forever! Too bad I can't get them here. Your berry tart looks really nice.

honeyandsoy said...

These tarts are just beautiful! I was just thinking the same about how much berries must cost in S'pore. And that innard shot... I could just imagine sinking my teeth right in...

bossacafez said...

hi shaheen, the ones i used are not real tart rings thats why they're not shallow enough. i think they're round cutters so perhaps you could do the same too if you're not choosy :D

bossacafez said...

oh why are you afraid o making fragipane? its really really easy! creme diplomat is like creme patissiere lightened with whipped cream? thx for commenting, i really really like your creations too bertha, its so rare to find bloggers who do french patisserie well! :)

Allie said...

So lovely! Your tarts look perfect! I have the same problem with the laying of the dough into my tart rings cos they were too soft, and yours turned out so well :).

Didn't realise mint leaves are so cheap, will ask my mum to get them the next time she's there...it's great for mint ice cream!

Irada said...

<p><span>Everything looks soooo pretty and summery! </span>
</p><p>Your photos are absolutely lovely!

</p>

Spicy Green Mango said...

Oh Evan..these shots are just fabulous to drool over. I love the attention to detail and all your amazing mini props :)

christelle is flabbergasting said...

<span>I absolutely love the light of your pictures. I also cooked tartelettes aux fruits rouges few weeks ago, but looking at your amazing pictures now -at 11 pm- is just TORTURE !! :D
</span>

Wing said...

Do you still receive order ONline??? I need to book 2 cake from you on the nov. Pls contact thr my email: fujima756....i think you know me cos long ago i bought a cake from you be4. My name is Wing

bossacafez said...

hi, i'm not taking in cake orders now, only macarons.

Vanillsa said...

I never knew tartlets can look so mouthwateringly sexy. nice photos.

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