The classic French fruit tart has to be one of my favourite deserts. The combination of the sweet, crumbly pastry, the vanilla spiked crème pâtissière and the sharp fruit tick all the boxes for me. I know it’s more of a Summer dish, but I got hold of some late season British raspberries the other day, and decided to make it as part of a ‘welcome home’ lunch at my folk’s house.
The other great thing about this recipe is that once all the elements are made, it’s an assembly job. So you can make everything in advance, then throw it all together a the last minute and lap up the applause like it ain’t no thang. NB. As with most pastry, it’s good to let the pâte sucrée rest in a fridge for at least a few hours, both after making it and after lining the tart mold as this should stop the case shrinking when it’s being baked off.
Ingredients (makes 27cm tart / 8 slices)
For the pâte sucrée
145g All purpose flour
60g Icing sugar
65g Unsalted butter
50g Egg yolks
