Fresh Fruit Puff Pastry TartTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking/baking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:128.3 kcal
Proteins:4 g
Fats:3.3 g
Carbohydrate:21.2 g
Fibers:1.1 g
Sugar:15.6 g
Cholesterol:90.1 mg
Sodium:35.6 mg
Calcium:96.7 mg
Energy:1579 kcal
Proteins:49.6 g
Fats:40.2 g
Carbohydrate:261.1 g
Fibers:13 g
Sugar:191.7 g
Cholesterol:1108.9 mg
Sodium:438.5 mg
Calcium:1190.4 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
puff pastry, approximately 30 cm x 12 cm and 12 mm thick
1
egg
pastry cream (below)
1
g
various seasonal fresh fruit: eg, blueberries, raspberries, strawberries, kiwi, etc
1
bunch fresh mint
150
g
fruit glaze or red currant jelly
**Pastry cream
800
ml
milk
100
g
sugar
90
g
cornstarch
100
g
sugar
200
ml
milk
3
eggs
2
ml
salt
10
ml
vanilla
METHOD
Making the pastry cream
- Combine the 800 ml milk and 100 g sugar in a saucepan. In a bowl, whisk together the cornstarch, 100 g sugar, 200 ml milk and 3 eggs. Combine with the milk and sugar mixture in the saucepan.
- Cook until thickened, stirring constantly. Stir in the salt and vanilla. Transfer to a container and cover the surface with plastic wrap to prevent a skin from forming. Chill.
Method and Assembly
- Egg wash the puff pastry and prick all over with a fork. Bake in a preheated oven 180° C (350° F) oven for about 15 minutes, until golden brown.
- Remove from the oven and cool. Pipe the pastry cream over the pastry, leaving a border all around. Arrange the sliced fresh fruits on the pastry cream and brush with fruit glaze. Garnish with fresh mint.
