Homemade Galette Des Rois

Fruit Tarts

Fruit Tarts

(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

Tarte Tatin