{"id":22053,"date":"2018-08-05T05:24:47","date_gmt":"2018-08-05T03:24:47","guid":{"rendered":"https:\/\/www.lilcookie.com\/?p=22053"},"modified":"2022-01-15T08:56:31","modified_gmt":"2022-01-15T06:56:31","slug":"modern-fruit-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/modern-fruit-tart\/","title":{"rendered":"Modern Fruit Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_22036\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-22036\" class=\"wp-image-22036\" title=\"Modern Fruit Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2018\/08\/modern_fruit_tart8-s.jpg\" alt=\"Modern Fruit Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-22036\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">Fruit tart is such a great summer dessert \u2013 it\u2019s colorful, tempting, delicious and such a great classic dessert.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This modern fruit tart is taking the classic up a notch \u2013 the fruits at the top are arranged in a more modern way that the classical fan, and the result is simply stunning.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It\u2019s made of a golden buttery crust filled with almonds cream, vanilla pastry cream and lots of fresh summer fruits at the top.<\/p>\n<div id=\"attachment_22034\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-22034\" class=\"wp-image-22034\" title=\"Modern Fruit Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2018\/08\/modern_fruit_tart6-s.jpg\" alt=\"Modern Fruit Tart\" width=\"800\" height=\"1090\" \/><p id=\"caption-attachment-22034\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22054--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Modern Fruit Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crust:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>40 grams powdered sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tablespoons of milk (as needed)<\/li>\n<\/ul>\n<h4>For almond cream:<\/h4>\n<ul>\n<li>100 grams almond meal<\/li>\n<li>100 grams light brown sugar<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>Pinch of salt<\/li>\n<li>2 tbsp. Amaretto liqueur or brandy<\/li>\n<li>30 grams all-purpose flour or cornstarch<\/li>\n<li>1 large egg<\/li>\n<\/ul>\n<h4>For vanilla pastry cream:<\/h4>\n<ul>\n<li>250 ml. milk<\/li>\n<li>\u00bd vanilla bean pod (halved and scraped with seeds (or 1 teaspoon of vanilla paste))<\/li>\n<li>2 large egg yolks<\/li>\n<li>70 grams sugar<\/li>\n<li>25 grams cornstarch<\/li>\n<li>30 grams soft butter (cut into cubes)<\/li>\n<\/ul>\n<h4>For decoration:<\/h4>\n<ul>\n<li>Seasonal fruits (raspberries, grapes, blueberries, pineapple, mango, kiwi etc.)<\/li>\n<li>Some d\u00e9cor gel for glazing<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade, put flour, butter, powdered sugar, vanilla and salt and process until a crumbly mixture is obtained.<\/li>\n<li>Add the yolk and continue to blend until large chunks of dough form. If the dough does not combine into large chunks &#8211; gradually add a little water.<\/li>\n<li>Transfer the dough to a lightly floured work surface, flatten it with your hands and cover in plastic wrap.<\/li>\n<li>Cool in the refrigerator for about an hour.<\/li>\n<li>On a floured work surface roll out the dough to a 3-4 mm thick and arrange it in the pan to form a crust. Make sure to create a right angle between the sides and the bottom.<\/li>\n<li>Pierce the base of the crust with a fork and cool in the freezer for about 30 minutes.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking:<\/li>\n<li>Place a sheet of crumpled baking paper on top of the crust and fill with dry beans or special baking weights.<\/li>\n<li>Bake the tart crust this way for 10-12 minutes.<\/li>\n<li>Remove the weights and the paper and continue to bake the tartelettes for another 8-10 minutes until lightly golden.<\/li>\n<li>Cool completely.<\/li>\n<\/ol>\n<h4>Almond cream:<\/h4>\n<ol>\n<li>In a food processor with steel blade place almond meal, sugar, butter, salt and amaretto and blend until crumbly mixture obtains.<\/li>\n<li>Add flour and egg and continue to blend until thick almond cream forms.<\/li>\n<li>Fill the crust with almonds cream and straighten the top with a palate.<\/li>\n<li>Return to baking for about 10-15 minutes until golden and set.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Vanilla pastry cream:<\/h4>\n<ol>\n<li>In a small pot, put milk and vanilla together and heat to a simmer.<\/li>\n<li>In a medium bowl, whisk well egg yolks, sugar and cornstarch into a uniform, thick mixture.<\/li>\n<li>Add about 1\/3 of the boiling milk mixture into the egg yolk mixture while stirring vigorously until uniform mixture is obtained.<\/li>\n<li>Drain the mixture back into the pot with the remaining milk and mix well.<\/li>\n<li>Return the mixture to cooking over medium flame and continue to cook while mixing constantly until thick, stable pastry cream is created.<\/li>\n<li>Remove from heat and add butter. Mix until it melts and you get a smooth cream.<\/li>\n<li>Pour the cream into a relatively flat container and cover with plastic wrap.<\/li>\n<li>Cool for 2-3 hours in the refrigerator.<\/li>\n<li>When the cream is cold, transfer it to a medium bowl, and then whisk it well until it returns to the original creamy texture.<\/li>\n<\/ol>\n<h4>Assemble the tart:<\/h4>\n<ol>\n<li>Fill the baked tart with pastry cream and straighten the top with a palate knife.<\/li>\n<li>Decorate with fresh fruits and glaze them with some d\u00e9cor gel.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The tart is kept in the fridge for up to 3 days, but at its best on the day or two after preparation.<\/li>\n<li style=\"text-align: left\">You can use any fruit you like and combine between different kinds.<\/li>\n<li style=\"text-align: left\">Instead of almond meal you can use any other grind nuts you like.<\/li>\n<li style=\"text-align: left\">You can also make the recipe in a 20*20 cm square tart pan or 10*30 cm rectangular tart pan.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_22037\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-22037\" class=\"wp-image-22037\" title=\"Modern Fruit Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2018\/08\/modern_fruit_tart9-s.jpg\" alt=\"Modern Fruit Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-22037\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_22035\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-22035\" class=\"wp-image-22035\" title=\"Modern Fruit Tart\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2018\/08\/modern_fruit_tart7-s.jpg\" alt=\"Modern Fruit Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-22035\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Fruit tart is such a great summer dessert \u2013 it\u2019s colorful, tempting, delicious and such a great classic dessert. This modern fruit tart is taking the classic up a notch \u2013 the fruits at the top are arranged in a more modern way that the classical fan, and the result is simply stunning. It\u2019s made [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[3876,2901,1617,1596,4696,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Modern Fruit Tart | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/modern-fruit-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Modern Fruit Tart | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Fruit tart is such a great summer dessert \u2013 it\u2019s colorful, tempting, delicious and such a great classic dessert. 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