Fresh Fruit Tart

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INGREDIENTS

For the pastry + filling:

400g pastry cream
2 sheets puff pastry, defrosted
1 egg
4 tablespoons apricot jam

Fruit:

4-5 strawberries, hulled and thinly sliced
2 kiwi fruit, peeled and thinly sliced
2 navel oranges
Raspberries
Blueberries

Fresh Fruit Tart

METHOD

Preheat oven to 180°c. Line baking tray with baking paper.

Whisk the egg with 1 teaspoon of water to make an egg wash.

Unfold puff pastry into one large rectangle, remove any paper and lightly brush the egg wash over one half of the pastry, making a square. Fold the plain puff pastry over the egg wash pastry to make a double layer. Using a pastry knife, score around the edge of the dough leaving a 1.5cm border. Do not cut right through the pastry.

Bake pastry for 20-25 minutes until golden brown, puffed and flaky.

Allow to cool, then spread the pastry cream evenly within the shell.

Decorate with the fruit in an attractive pattern and finish by carefully brushing the fruit with warmed apricot jam.

Serve immediately with a nice cup of warming tea.

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VIVE Cooking School is for passionate home cooks of all ages looking for a deeper connection with how they shop, source, prepare and share food. Learn more about us.

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Jean-Luc Tan
Jean-Luc, founder of VIVE Cooking School, managed to quit coffee in Oct 2019. He likes to think he is a healthy eater, but truth be told: he can't resist Maccas Apple Pie and anything that is deep fried!
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