Tuesdays with Dorie BCM: Classic Fruit Tart
July 10, 2018 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 11 CommentsTags: baking, fruit, tarts
This Classic Fruit Tart is the type you’ll encounter in just about every French bakery case. A sweet shell, filled with pastry cream and topped with lots of berries, they are always eye-catching and so tempting. But they are really so easy to make at home, and very often, much tastier. Made at home, you can control when you assemble it, so the shell stays crisp and the berries fresh and vibrant. You can even play around with the flavors. I took the regular vanilla pastry cream and added a bit of almond extract to it, too, because I like that flavor with berries. I made mini tarts just so I can fill them as we want them, since there are only two of us. I couldn’t fit that many different fruits on top of my mini tartlets…space was a little restricted. I went with teensy tristar strawberries and some pink champagne currents. Then I filled in the gaps with some white chocolate Valrhona crunchy pearls. Maybe tomorrow’s pair will have raspberries in place of the strawberries, or maybe even rhubarb compote. Options, options.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
Cute as a button tarts. I have not heard of champagne currents, champagne grapes yes but not currents. Looks wonderful and you are right the options are endless.
Comment by Diane Zwang— July 10, 2018 #
This tart is so cute. The currants and the pearly white chocolate crunch take it over the top!
Comment by Shirley @ EverOpenSauces— July 10, 2018 #
wow wow wow this is gorgeous!! Where do you get the pink champagne currants? what do they taste like?
Comment by forkandcrumb— July 10, 2018 #
thanks! one guy at my farmers market had the champagne currants and they were so pretty, i couldn’t resist. they are tart like a red currant but are a nice pop with other sweet stuff.
Comment by steph (whisk/spoon)— July 10, 2018 #
Your little tart looks so beautiful! The pearls are devine.
Comment by Cakelaw— July 10, 2018 #
I’ve never seen pink champagne currents…they’re so pretty.
Comment by Zosia— July 11, 2018 #
Seriously looks like something in a magazine! Gorgeous!! I love the addition of the currants and chocolate…makes it unique and oh so pretty!
Comment by isthisakeeper— July 11, 2018 #
thank you so much!
Comment by steph (whisk/spoon)— July 16, 2018 #
Love the play of the pearls and the currants. So beautiful!
On Tue, Jul 10, 2018 at 1:02 AM a whisk and a spoon wrote:
> steph (whisk/spoon) posted: ” This Classic Fruit Tart is the type you’ll > encounter in just about every French bakery case. A sweet shell, filled > with pastry cream and topped with lots of berries, they are always > eye-catching and so tempting. But they are really so easy to make at ” >
Comment by saffronandhoney— July 15, 2018 #
Your tart looks stunning!
It looks like it belongs in a very fancy Bakery 🙂
Comment by kitchen therapy— July 15, 2018 #
So lovely!
Comment by bakingintheburbs— July 21, 2018 #