Rustic Fruit Tart
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
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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