Rustic Fruit Tart

Credit: Mathilde de l'Ecotais
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Step 1: Making the tart crusts

Roll the dough out into a sheet 1/10 inch (2 mm) thick, making sure to sprinkle heavily with confectioners’ sugar. Cut rounds out of the sheet of dough with a round pastry cutter 5 inches (12 cm) in diameter. Place the rounds on a non-stick baking sheet, chill, and let sit for 24 hours.

Bake the pastry rounds at 390°F (200°C) until caramel in color. Place the hot pastry disks into tart pans to mold into shape. Let cool and set aside in a dry place.

Step 2: Preparing the fruit

Peel and seed the apples and pears. Cut into quarters. Pit the plums and cut into quarters. Rinse and pat the grapes dry. Quickly wash the strawberries and remove the stems.

Melt butter in a frying pan. Sprinkle with sugar, add vanilla, and stew the fruit, starting with the thickest and the firmest pieces.

Remove the fruit from the pan. Deglaze the cooking juices with a small amount of water, then add strawberry juice.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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