![]() Prepare the pâte sucrée recipe through baking and cooling. ![]() Step-by-Step Instructions Step 1: Prepare the Crust It’s best to also avoid melon and other fruit with high moisture content, like sliced citrus, as these fruits will wilt quickly and seep moisture into the pastry cream. If you’d like to add a pop of additional color, mango and kiwi slices are good options, as they will not oxidize and turn brown (avoid sliced apples and bananas for this reason). They look pretty and colorful, and they generally stay perky longer than cut fruit. Fresh berries are a top choice for a French fruit tart. Just have fun with it - as long as you use ample fruit, it will look gorgeous! What You’ll Need To Make A Classic French Fruit Tartīefore we get to the step-by-step instructions, a quick word about the fruit. You can do a more traditional French design of carefully arranged fruit, a more free-form fruit pattern, or a mix, like the one shown above. ![]() These pans can be ordered online or found in any kitchen store (my local hardware store even carries them in their kitchenware section). You’ll need a 10 x 1-inch fluted tart pan with a removable bottom for this recipe. The fruit tart comes together easily but looks like it came straight out of a French pâtisserie window, and it tastes even better than it looks. The recipe comes from my friend Lisa Kolb Ruland, the pastry chef behind the beautiful and inspiring blog Unpeeled (sign up for Lisa’s weekly newsletter - you’ll be glad you did!). This classic French fruit tart combines three equally delicious elements: a crisp, buttery shortbread crust (or pâte sucrée), a creamy vanilla custard (or crême pâtissière), and heaps of fresh fruit. This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.
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