Amidst the Patisseries and Boulangeries within the French country town of Saint Remy de Provence, and the surrounding villages , one is surely lured to the sweet calling of tempting homemade cakes and pastries.
With inspiration from this beautiful region of France, here is one of my favourite tart recipes. There are a few variations to this recipe as well. As for the fruit filling, I have used poached pears in one and strawberries in the other. Peaches, plums or stewed apples are also an alternative. I have also included an option for a chocolate tart base by simply adding 50g of cocoa into the dry ingredients.
French Inspired Fruit Tart
Cooking time: 15 minutes
180g unsalted butter
50 g plain flour
*50 g cocoa ( if making a chocolate tart)
180g almond meal
150g icing sugar
2 tsp finely grated lemon zest (if making chocolate base, add 2 tsp finely grated orange zest for a Jaffa flavour)
5 egg whites
2 poached pears sliced or 12 strawberries sliced (you can substitute any fruit you like here)
2 tbsp flaked almonds
Icing sugar to dust
*If you are poaching your own pears, peel the pears and place in a saucepan of water with a stick of cinnamon, few cloves and a piece of orange peel. Make sure the water covers the pears and bring to the boil. Simmer and cook uncovered for 40 mins or until pears are soft.
Preheat the oven to 200°C.
Lightly grease 6 x 7cm loose bottom tart tins.
Melt the butter in a small pan till golden brown, and allow to cool.
Sift the flour and icing sugar (and cocoa, if making chocolate tarts) into a mixing bowl and stir in almond meal, lemon (or orange zest) and cooled melted butter.
Using a fork beat the egg whites in a separate bowl till lightly frothy, and fold into the dry ingredients.
Divide the mixture among the prepared tins and place the slices of fruit on top.
Place the flaked almonds on top of the fruit and bake for 10 minutes. Reduce the heat to 170°C and bake a further 5 minutes or until golden.
Remove from the oven and leave to cool.
Dust tarts with icing sugar and serve warm with cream or ice-cream.
Pin for Later: