Puff Pastry Tart with Fruit and Whipped Cream

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Puff Pastry Tart with Fruit and Whipped Cream
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
178
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories178 kcal(8 %)
Protein2.1 g(2 %)
Fat12.7 g(11 %)
Carbohydrates14 g(9 %)
Author of this recipe:

Ingredients

for
18
For the puff pastry base
450 grams
1 medium egg white and Egg yolk
2 tablespoons
For the topping
425 milliliters
canned Apricots
200 grams
250 milliliters
depending tsp vanilla and Cream stabilizer
1 packet
clear Pie glaze

Preparation steps

1.

For the tart base: Thaw the puff pastry and arrange on a lightly floured work surface, overlapping slightly. Roll out into a 35 x 30 cm (approximately 14 x 12 inch) rectangle then cut 2 long narrow strips from the sides of the dough. Line a baking sheet with parchment paper, place the puff pastry on top, brush the puff pastry with egg white and arrange the dough strips over the dough in an "X" shape. Prick the base several times with a fork. Whisk the egg yolk with a little milk then brush over the dough and bake in a preheated oven at 225°C (approximately 425°F) for 18-20 minutes. Transfer to a wire rack to cool.

2.

For the topping: Drain the apricots and collect the juice. Mix the juice with 250 ml (approximately 1 cup) water. Rinse the raspberries and pat dry. Whip the cream, vanilla and whipped cream stabilizer until stiff.

3.

Arrange the apricots and raspberries in opposing sections of the tart. Spread the whipped cream in the other sections. Prepare the pie glaze according to the package instructions with the apricot juice. Let cool slightly then spoon over the fruit.