Years like this, when there is an abundance of every kind of berry and fruit, you need to find ways to use your harvest. Up here we cook kilos of jam (continental breakfast rules), store as much as possible in the deep freezer and make millions of fruit tarts – fruit season is tart season in Switzerland!
This wonderful period starts off with rhubarb tarts, continues with the famous apricot tart, then come raspberries, nectarines, cherries, pears, plums – and it ends with apples.
Fruit tarts are my all time favourite pastry: not too sweet (no sugar in the crust!), not too heavy, and wonderfully fruity fresh.
From my local friends I’ve learned how to avoid the fruit tarts getting soggy (with a little layer between piecrust and fruit – see below), and I’m happy with my not too sweet recipe. It’s the same principle for any fruit. When using blander fruit, like pears or apples, I like adding cinnamon or ginger.
The crust, however, is still my stumbling-block. My standard recipe has a nice taste, but it just cracks when I try to roll it out. Do you have a god recipe for a dough that does not fall apart…?
If you want to try a fresh fruit tart, test the recipe below – or come up here during the fruit season! ☺
Tarte aus Pruneaux
See link above!
• 1 Tbsp. wheat flour (wholemeal)
• 1 Tbsp. cane sugar
• 1 Tbsp almond powder or flour
• A pinch of cinnamon
• 500 g prunes
• 1 egg
• 1 Tbsp. water
• ½ dl crème fraîche
• 1 Tsp. vanilla sugar
How to prepare it:
• Preheat oven to 180°C.
• Roll out your dough thinly (if you manage…), brush a pie tin with oil and put the dough into it. Cover with a kitchen towel and let it rest in the fridge 15 min.
• Cut the prunes in halves and pit them.
• Mix flour, almond powder, sugar and cinnamon well.
• Bake the piecrust 10–15 min.
• Spread out the flour/sugar mix over the half-baked crust and place prune halves tightly together, skin downwards, in circles on top.
• Whisk egg, water, crème fraîche and vanilla sugar, spread it out over the prunes and put the tart into the oven.
• Bake it in 180°C for approx. 1 hour.
Serve lukewarm with whipped cream or vanilla ice cream and fly off to fruit tart heaven!