Classic French Fruit Tart (Tarte Aux Fruits Frais)

pardonyourfrench.com

Mesirwin

subheading: For the « pate sucrée » crust :

½ cup (125g) unsalted butter, cubed and at room temperature.

¾ cup (95g) powdered sugar

½ tsp vanilla extract

⅓ cup + 1 ½ tbsp (40g) almond flour (ground almond)

1 large egg

1 ¾ cup + 1 tbsp (233g) all-purpose flour

½ tsp salt

subheading: For the crème pâtissière:

1 cup (250ml) milk (2% or whole)

½ tsp vanilla extract (or seeds from ½ vanilla bean)

1 large egg + 1 large egg yolk

3 tbsp (38g) sugar

2 tbsp (17g) all-purpose flour

1 ½ tbsp (11g) cornstarch

subheading: For the fruits :

About 300g strawberries, washed, hulled and sliced in half

3 kiwis, peeled and sliced in thin slices

1 clementine, peeled and divided

7 to 8 cherries, halved and pitted

subheading: For the glaze :

¼ cup apricot jam or apple jelly, warmed

Directions at pardonyourfrench.com

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