Open Face Fruit Tart

Southern.Crockpot's picture

Dec. 14, 2011

Ingredients

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

Directions

MAKING

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: Easy
Servings: 8

Nutrition Facts

Serving size

Calories 476Calories from Fat 252

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 172 mg7.17%

Total Carbohydrates 49 g16.3%

Dietary Fiber 1 g4%

Sugars 17 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet