5 October 2013

Open Fruit Tart

Continuing on our dessert theme from last time, this one is easy and so versatile. Recently we served it up making use of the delicious Saturn peaches (also known as doughnut peaches)  which are so plentiful at the moment. We stoned and halved the peaches before griddling them. Equally try pineapple nectarines, plums, strawberries raspberries almost anything in fact.

1 Sheet ready made puff pastry
Fruit of choice

Creme Anglaise*
6 Egg yolks
65g Sugar
Vanilla pod
500 ml Milk

1 Passion fruit
200 ml Fresh Orange juice
4 Tbsp Sugar


Cut a piece of baking paper and place on a baking tray and then roll out the pastry. Cut around the edge about 1 cm in (not  the whole way through the pastry) and prick the centre to prevent the pastry from rising excessively. Brush the edge with milk or beaten egg to ensure a pleasing golden colouring. Place in a pre-heated oven at 180 C for about 20 minutes.

Creme anglaise - Whip the eggs and sugar together until light and fluffy. Heat the milk and vanilla in a pan and simmer for 4 - 5 minutes. Allow to cool slightly and pour the milk over the egg yolks whisking continuously, Allow to cool.

* Don't tell anyone but you can cheat by using a ready made custard!  In which case whisk 300g of mascarpone with 250ml of ready made custard and a teaspoon of vanilla extract and further sweeten to taste with icing sugar.

Glaze - Half and de-seed the passion fruit add the orange juice, lemongrass and sugar. Bring to the boil and simmer until mixture has reduced and is syrupy. Allow to cool.

When ready to serve spread the creme mixture over the pastry and arrange the fruit over. Brush on the passion fruit glaze.

Posted by incredibly fed

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