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Open Face Fruit Tart

  Puff pastry 1 Pound (Homemade Or Ready To Use)
  Egg 1 , slightly beaten
  Cream patisserie box 1
  Kiwi 1 , peeled and sliced
  Strawberries 5 , halved
  Seedless green grapes 5 , halved
  Seedless purple grapes 5 , halved
  Apple jelly 2 Tablespoon, melted
  Amaretto liqueur 1 Tablespoon
  Mint sprig 4
  Egg yolks 3
  Sugar 6 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Softened butter 1 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon

1) Onto a floured board, roll out the puff pastry to 1/8 inch thickness
2) Cut the edges to form a 13 x 8 inch rectangle shape
3) Onto a baking sheet, lined with wax paper, place the dough to fit
4) Place in the refrigerator to chill for 15 minutes
5) Using a sharp knife, cut the sough into 3/4 inch strips
6) Using a puff pastry, brush the strip with egg
7) Place them egg side down, on top of rectangle pastry, overlapping each other
8) Place the strip to form a border
9) Using a fork, prick the pastry all around
10) Using a pastry brush, brush the border with egg
11) Place in the refrigerator to chill for 30 minutes
12) Take out from the oven and bake in a preheated oven for 20 minutes at 400 F
13) Lower the oven temperature to 300 F
14) Take the pasty out, using a fork, prick the bottom pastry to allow the steam to vent out
15) Bake for 15 minutes at 300 F
16) Once baked, take out the pastry and place onto a wire rack to cool
17) Meanwhile, make the cream patisserie
18) Into a saucepan, add in the egg yolks and sugar and whisk well using a fork
19) Add in the flour to the yolks to blend well
20) Then add in the milk and over a medium flame, cook the mixture till it comes to a boil
21) Cook for a minute on low heat and take off from the stove
22) Allow to cool at room temperature and add in the butter and vanilla
23) Mix well and cover with a lid
24) Place in the refrigerator
25) Place the pastry onto a serving platter
26) Spread the cream patisserie evenly
27) Arrange the fruits into rows alternating with different fruits over the cream
28) Into a saucepan, melt the jelly and mix in the amaretto
29) Using a pastry dish, glaze the fruits

30) Garnish the fruit tart with a mint sprig and cut into wedges and serve

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 476 Calories from Fat 252

% Daily Value*

Total Fat 28 g43%

Saturated Fat 6.4 g31.8%

Trans Fat 0.1 g

Cholesterol 110.9 mg37%

Sodium 172.5 mg7.2%

Total Carbohydrates 49 g16.2%

Dietary Fiber 1.5 g6.2%

Sugars 17.6 g

Protein 8 g15.7%

Vitamin A 4.3% Vitamin C 17.7%

Calcium 5.9% Iron 11.4%

*Based on a 2000 Calorie diet

Open Face Fruit Tart Recipe