Tart aux Fruits
Makes 1 9” Tart
½ cup granulated sugar
1 cup cake flour
2 tablespoons unsalted butter, melted
1 cup flour, any kind, for dusting
2 cups pineapple juice
1 cup granulated sugar
1 vanilla bean
2 tablespoons cornstarch
¼ cup water
1 cup pastry cream
½ cup sliced almonds, toasted
Fruit for decorating:
- Orange segments
- Kiwi wedges
- Mango slices
- Apple slices
- Strawberries, halved
- Banana slices
- Peach slices
- Pear Slices
- Preheat oven to 375°F.
- Place the 4 eggs in a stand mixer on low speed with the salt, and mix for 1 minute.
- Add about ¼ of the sugar to the eggs, and let mix for 5 minutes on medium. Continue adding the sugar, ¼ at a time, letting the mixture go for 5 minutes in between additions. 5 minutes after the final sugar addition, the egg mixture should have tripled in volume.
- At this point, slowly add the cake flour.
- Slowly add the melted butter.
- Remove the bowl from the mixer and scrape down the sides with a rubber spatula, making sure the flour and butter is fully incorporated into the batter. Pour the batter into a greased 9” round cake pan.
- Bake in preheated oven 22 to 25 minutes. Let cool completely.
- To make the glaze, bring the pineapple juice and sugar to a simmer.
- Split the vanilla bean lengthwise, and scrape the seeds into the pineapple juice mixture.
- In a small bowl, stir the cornstarch into the water until dissolved. Add this to the pineapple mixture 1 tablespoon at a time, until it thickens to a glaze consistency.
- When the cake has cooled, remove it from the cake pan and place it upside down. Spread the pastry cream evenly over the top and the sides of the cake.
- With your hand, firmly press the almonds all around the sides of the cake so that they stick to the pastry cream.
- Decorate the top of your fruit tart with your fruit slices, wedges, and berries.
- Brush your finished tart with the glaze