(for 25 cm tart tin)
Make the Pate Sucree and bake blind with baking bean for 10 min on a 200 c/ 180c fan. Remove the baking beans and foil, and bake the pastry for another 10-15 min.
Make the Creme Patissiere
Fill with fruits on top the cream patissiere and glaze with apricot nappage or dredge with icing sugar.
* A fruit tart is only as good as the fruit filling. So the fruit has to be fresh and excellent quality.
Peach Tart
Kiwi, Grapes, and Strawberries Tart
Blueberries Tart