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