Fruit Tart with Puff Pastry. As I passed the other day when I posted the brightness here have this pie pastry tart with custard and fruits.
The recipe is easy to prepare, but as has several parts (make the pastry cream, cover prepare, bake the puff pastry and prepare fruit) may seem less easy than it really is. Dare to prepare and you will see that is rich and good feeling in summer when you take the cake from the refrigerator and you take a piece rather chilly. To the kitchen!!
Ingredients for Pastry Tart with Fruit (for 8 people):
1 pastry sheet rectangular
1/2 liter of pastry cream (see recipe pastry cream)
1 egg for brushing the pastry
Fruit varied to your liking: peach, kiwi green and yellow kiwi, strawberries, bananas, grapes, blackberries, ....
For transparent coverage: 2 tablespoons sugar, 1 cup water and 1 envelope brightness pie (or 1 envelope of gelatin neutral)
Recipe for Fruit Tart with Puff Pastry (for eight people):
1) Put the pastry in front of you and then bends upward an inch (more or less) on each side of the sheet. Press with your fingers around the edge to stick well (look at the picture).
The recipe is easy to prepare, but as has several parts (make the pastry cream, cover prepare, bake the puff pastry and prepare fruit) may seem less easy than it really is. Dare to prepare and you will see that is rich and good feeling in summer when you take the cake from the refrigerator and you take a piece rather chilly. To the kitchen!!
Ingredients for Pastry Tart with Fruit (for 8 people):
1 pastry sheet rectangular
1/2 liter of pastry cream (see recipe pastry cream)
1 egg for brushing the pastry
Fruit varied to your liking: peach, kiwi green and yellow kiwi, strawberries, bananas, grapes, blackberries, ....
For transparent coverage: 2 tablespoons sugar, 1 cup water and 1 envelope brightness pie (or 1 envelope of gelatin neutral)
Recipe for Fruit Tart with Puff Pastry (for eight people):
1) Put the pastry in front of you and then bends upward an inch (more or less) on each side of the sheet. Press with your fingers around the edge to stick well (look at the picture).
2 °) Put the oven heated to 200 ° c. Then whisk the egg and pukes. With a paint brush with egg around the edge of the pastry (eye, only EDGE).
Brush pastry with beaten egg
3rd) with a fork then click around the center (EYE CENTER ONLY) then puts the pastry in the oven. Leave it there for about 20 or 25 minutes at 200 ° C until golden brown.
Bake pie pastry
4) While the pastry is done you can take to prepare the custard. Here's the recipe for pastry cream, prepare it and let it cool before placing it on the pastry.
Prepare custard tart pastry for
5 º) When the pastry and custard are cool put the pastry cream over the pastry.
Puff pastry tart with custard
6th) Now is the time to put the fruit over the cake. Pick the fruit of your choice and distributed over the custard. Then prepare the pie brightness (here's the recipe) and brush over the entire cake (except for the edges). It is important that you read the end of the recipe to find out more about coverage for cakes.
Decorate cake with fresh fruits
7th) Carefully cover the cake and put it in the fridge (refrigerator) for a couple of hours until the topping (brightness) take consistency. And ready ...... out of the kitchen and to eat!!
Puff pastry tart with fruit and custard
To eat:
When brush with egg may be tempted to take advantage of all the whole brushing egg puff rather than just the edge of the pastry. Do not, if you do the egg can block the holes that we have in the center of the pastry. When the air is not locked away and the pastry starts to grow in the middle. If this occurs the pastry swells and will not be fine for the center, which prevent us then place the pastry cream and fruit.
You have to let the pastry and custard to cool before putting the pastry cream over the pastry. If one of the two things is hot, the heat and steam will reblandecerán the pastry and lose its texture (it will be very soft and slightly crispy).
The other day we saw how to prepare a transparent cover cakes and there explained that when we use fruits like kiwi can have problems getting coverage curdle well because these fruits "dissolve" the gelatin protein. I have prepared the cake you see in the picture above with transparent cover we saw the other day on the blog and has caught perfectly. But if you have the option of using a specific product brightness pie I recommend it as well because it curdles you avoid problems quickly and effectively.
Brush pastry with beaten egg
3rd) with a fork then click around the center (EYE CENTER ONLY) then puts the pastry in the oven. Leave it there for about 20 or 25 minutes at 200 ° C until golden brown.
Bake pie pastry
4) While the pastry is done you can take to prepare the custard. Here's the recipe for pastry cream, prepare it and let it cool before placing it on the pastry.
Prepare custard tart pastry for
5 º) When the pastry and custard are cool put the pastry cream over the pastry.
Puff pastry tart with custard
6th) Now is the time to put the fruit over the cake. Pick the fruit of your choice and distributed over the custard. Then prepare the pie brightness (here's the recipe) and brush over the entire cake (except for the edges). It is important that you read the end of the recipe to find out more about coverage for cakes.
Decorate cake with fresh fruits
7th) Carefully cover the cake and put it in the fridge (refrigerator) for a couple of hours until the topping (brightness) take consistency. And ready ...... out of the kitchen and to eat!!
Puff pastry tart with fruit and custard
To eat:
When brush with egg may be tempted to take advantage of all the whole brushing egg puff rather than just the edge of the pastry. Do not, if you do the egg can block the holes that we have in the center of the pastry. When the air is not locked away and the pastry starts to grow in the middle. If this occurs the pastry swells and will not be fine for the center, which prevent us then place the pastry cream and fruit.
You have to let the pastry and custard to cool before putting the pastry cream over the pastry. If one of the two things is hot, the heat and steam will reblandecerán the pastry and lose its texture (it will be very soft and slightly crispy).
The other day we saw how to prepare a transparent cover cakes and there explained that when we use fruits like kiwi can have problems getting coverage curdle well because these fruits "dissolve" the gelatin protein. I have prepared the cake you see in the picture above with transparent cover we saw the other day on the blog and has caught perfectly. But if you have the option of using a specific product brightness pie I recommend it as well because it curdles you avoid problems quickly and effectively.
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