Fabienne Viner-Luzzato's French fresh fruit tarte

By Fabienne Viner-Luzzato, July 26, 2012

I might be biased but for me, the best French speciality must be patisserie. I have used apricots and cherries for this tarte, but it would work equally well with berries, peaches or plums. Make sure you use very ripe, sweet fruit.

320g ready-rolled puff pastry
250ml milk
3 egg yolks
75g caster sugar
25g flour
1 vanilla pod
400g of very ripe apricots halved, stones removed
250g of sweet cherries halved, stones removed
2 tbsp of smooth apricot jam (optional)


Lay the puff pastry sheet on baking paper. Prick the base with a fork and cook until golden brown at 200°C for 20-30 minutes approximately. Leave to cool.

To prepare the creme patissiere, split the vanilla pod in half lengthways. Put in a pan with the milk and bring to the boil. Take off the heat as soon as it boils.

Beat the sugar and egg yolks in a large bowl, until white and fluffy. Stir in the flour.

Remove the vanilla pod. Pour the hot milk over the egg mixture and stir. Return the mixtureto the pan and cook over a medium heat, whisking all the time to ensure the custard doesn’t catch at the pan’s edges or base.

When the custard is thick and just before it boils, remove from the hob and return to the bowl to cool.

To assemble, spread a thin layer of custard over the pastry and decorate with the fruit. Glaze the tart by warming the jam and lightly brushing it over the fruit.


Last updated: 12:03pm, July 26 2012