Belgian Fruit Tart
|8 inch sweet shortcrust pastry||1 (Flan Case Of)|
|Patisserie cream||1⁄2 Cup (8 tbs) (Vanilla Flavor)|
|Green grapes/Black grapes||1⁄4 Pound|
|Lemon||1⁄2 , juiced|
|For apricot glaze|
|Apricot jam||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
You can vary the filling for this tart by choosing any fresh or canned fruit available.
Use a redcurrant glaze for red berries or cherries and golden apricot glaze for other fruit.
Serve the tart the day it is filled or the pastry will lose its crispness, but the flan case can be baked in advance and stored in a tin.
First make the vanilla-flavored Patisserie Cream and leave it to cool, stirring continuously to prevent a skin forming.
Meanwhile slit the grapes down one side and remove the pits.
Peel and slice the bananas and pour over the lemon juice to prevent discoloration.
When the Patisserie Cream is cold spread it in the flan case.
Arrange the fruit on top in an attractive pattern.
Make the Apricot Glaze by dissolving apricot jam with a little lemon juice over a low heat.
Spoon carefully over the fruit.
To give the tart a professional finish brush the glaze over the top edges of the pastry.