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Tarte aux Fruits (Fruit Tart)
Tarte aux Fruits (Fruit Tart)

Before you jump to Tarte aux Fruits (Fruit Tart) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Green living is something we can all do, without difficulty. A lot of it really is merely making use of common sense.

We hope you got insight from reading it, now let’s go back to tarte aux fruits (fruit tart) recipe. You can have tarte aux fruits (fruit tart) using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Tarte aux Fruits (Fruit Tart):
  1. Use Tart crust
  2. You need Butter
  3. Use Powdered sugar (or sugar)
  4. Provide Egg yolk (or whole egg)
  5. Get few drops Vanilla oil
  6. Prepare Cake flour
  7. Use Almond cream
  8. Use Butter
  9. Prepare Sugar
  10. Use Egg
  11. You need Almond flour
  12. Use Toppings
  13. Provide Jam of your choice
  14. Get as much (to taste) Fruit
  15. Prepare Nappage
Instructions to make Tarte aux Fruits (Fruit Tart):
  1. For the tart dough: Leave the butter come to room temperature (or microwave for a few seconds) and mash with a spatula to soften. Mix with a whisk until creamy and glossy.
  2. Add the powdered sugar to the butter in a few batches, cream with the whisk until white and fluffy.
  3. Add the egg yolks and vanilla oil and mix well. With a spatula, incorporate the flour using cutting motions. When the dough comes together, wrap it in plastic and leave to rest in the refrigerator for 30 minutes to 1 hour (If possible, rest the dough overnight. This will prevent the tart shrinking while it bakes).
  4. Remove the dough from the freezer, sandwich between two sheets of cling film, and roll out to a thickness of 2 mm. Grease a tart tray with softened butter (or oil) and dust it with bread flour. Press the dough into the edges of the pan, and prick holes in the base with a fork. Place in the fridge.
  5. Make the almond cream: you make it just as you did the tart crust, but with different ingredients. Also, use a whisk to mix rather than a spatula. (Powdered sugar, sugar/yolk, egg/cake flour, almond flour.)
  6. Pour the Step 5 mixture into the Step 4 crust. If you do this with a piping bag, the tart will look great when finished (you can use a spoon instead). Smooth out the surface leaving a small depression in the centre.
  7. Bake in a 170°C to 180 °C oven for about 35 minutes. (If it looks like it is getting burned, cover with a piece of foil.) When it's finished baking, cool on a cake rack.
  8. When the tart is cool, take the mold off and spread the surface with jam. Cut up and pat dry the fruit, and use it to top the tart. Glaze with nappage, and if you have mint leaves place some on top.

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