James Martin's French masterclass: Fruit tart
Following in the footsteps of his hero Keith Floyd, our columnist James Martin serves up classic French dishes from his new TV show and book
A sensational fruit tart that is aesthetically pleasing as it is tasty
Annecy in south-eastern France was where I found the most beautiful market I visited on my trip.
The place and the food were stunning – and I spotted a French version of my dog Ralph! Annecy also provided the inspiration for this elegant fruit tart.
Serves 6-8
- 1 x 320g ready-made puff pastry sheet
- Flour, for dusting
- Butter, for greasing
- 1 egg, beaten
- 85g (3oz) dark chocolate, broken into pieces (optional)
- 300ml (10fl oz) double cream
- 200ml (7fl oz) ready-made custard, chilled
- 12 strawberries, hulled and halved
- 150g (5½oz) blueberries
- 150g (5½oz) raspberries
- 200g (7oz) redcurrants
- 150g (5½oz) seedless black grapes, halved
Roll out the pastry on a lightly floured surface to a large rectangle, then cut out a 36cm x 20cm (14¼in x 8in) rectangle and place on a lightly greased baking tray.
Using a sharp knife, score a 2cm (¾in) border around the edge of the pastry, but don’t cut all the way through.
Brush the border with beaten egg, making sure it doesn’t dribble down the sides because this will prevent the pastry from rising evenly.
Prick the base of the tart (not the border) with a fork, then chill for 20 minutes. Preheat the oven to 200°C/fan 180°C/gas 6. Bake the pastry for 20-25 minutes until golden brown and crisp.
Slide on to a wire rack and leave to cool. Once cooled, gently press the centre of the pastry down to leave a border around the edge. Melt the chocolate (if using) in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn’t touch the water.
Brush the chocolate over the pastry, keeping clear of the border. Leave to set. In a bowl, whip the cream to soft peaks, then fold in the custard. Spoon this mixture over the pastry base and spread evenly.
Draw shallow lines in the cream mixture, parallel to the shorter sides of the tart, to create five sections. Arrange the fruit on top so that each section is of a contrasting colour.
James Martin’s French Adventure: 80 Classic French Recipes is published by Quadrille, £20. Offer price £14 (30% discount) until 18 February 2017. Order your copy at mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Photography: Peter Cassidy. The new television series James Martin’s French Adventure is on weekdays at 3pm from Monday on ITV.
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