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😋 A quick and easy summer fruit tart
A crisp shortcrust pastry topped with orange blossom custard and fresh summer fruit: strawberries, raspberries and blueberries. This red berry and orange blossom tart is a quick and easy dessert or snack for a sunny day.
It's really delicious, and you can replace red berries with peaches, as in this recipe for Strawberry and Peach Tart with Peach Custard.
💙 Why you'll love this recipe
- It is quite quick and requires very little cooking.
- It's simple
- It's truly divine: to try it is to adopt it!
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡 The edges of your pie dough fall back when baking: tip
This has happened to me many times, and it took me a long time to solve the problem, after many tests. Before baking, I recommend putting your tart base in the freezer for 1 hour, and onlyputting itin the oven when it's hot. It's the thermal shock that ensures that the edges of the tart don't fall back.
🤔 Frequently Asked Questions :
It doesn't keep well: the pastry cream will quickly soften the dough. I advise you to eat it after preparation, but believe me, there won't be much left!
Oh no!
As it doesn't keep well, I recommend preparing it at the last minute.
Strawberries: May to July included.
Raspberries: June to August included.
Blueberries: July to September included.
If you make this fresh red fruit pie, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Fresh red fruit pie with creme patissiere
Ingredients
- 1 shortcrust pastry
- 8.45 floz milk
- 1 packet vanilla sugar
- 1 egg
- 1.40 oz white sugar
- 1 oz all-purpose flour
- 2 tablespoons orange blossom water
- 1.75 cups fresh strawberries
- 3.5 oz fresh raspberries
- 1 handful blueberries
- 3-4 fresh mint leaves
Instructions
- Preheat your oven to 392°F/200°C on natural convection/static heat high and low. Poke holes in the shortcrust pastry with a fork, then bake for 10-15 minutes, until golden brown.
- Next, make the crème pâtissière: lightly boil the milk with the vanilla sugar in a saucepan. Once boiling, put over low heat.
- Place the egg, sugar, flour and orange blossom flavoring in a bowl, then add the mixture to the saucepan and stir gently until the cream thickens.
- Wash the berries, then hull and halve the strawberries. Finally, pour the cream over the pastry and put the strawberries, raspberries and blueberries on top.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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