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Swiss Fruit Tart

Swiss Fruit Tart
Time
Prep 10mins. Baking 20mins
Contributed by
Team Goodness
Serves
1 tart

 

SHORT DESCRIPTION

This is a flavour of childhood from my Swiss Mum who grew up on farms, where ripe spoiling fruit of the season often ended up in a delicious tart! Feel free to use grated pear, sliced apple, apricots, cherries, rhubarb – all are delicious! The recipe remains the exact same each time!

This is a quick, easy and super tasty crowd pleaser, although feel free to make your own pastry. This is one for those times when speed is a necessity!

Vanilla infused sugar: after using a vanilla bean in a recipe, to extend its pantry usage, pop the scraped bean into your sugar to create a vanilla infused sugar. Be warned: the aromas coming from this baking are addictive!

Baking tray: a heart that exactly uses one square sheet has been used here but any shape will do. You want the pastry going 1 inch up each side of the form you choose

If using cherries, remind your guests there are stones before they bite into it! Retaining the stones makes this tart so deliciously juicy, you’ll be making it all the time!

DESCRIPTION

  1. Pre heat the oven to 180C

  2. Remove a sheet of puff pastry from the freezer and let it defrost slightly whilst you remove the stalks from cherries

  3. Meanwhile, lightly grease your baking form or tart dish (not necessary if non stick or silicon mold)

  4. When the puff pastry is softened, place the pastry sheet inside a mold of your choice, pushing it into the corners

  5. Place the cherries upside down and tightly packed.

  6. For other fruits:
    apples: cut into quarters, core & slice 1cm thick, pack overlapping

    Pears: coarsely grate; for rhubarb, cut into 1 inch chunks removing stringy parts & sprinkle with 2 tablespoons of sugar

  7. In a bowl, mix the eggs and vanilla infused sugar with the pouring cream. If using Ulu Hye, stick blend this up then mix in

  8. Pour the liquid mix evenly over the fruit.

  9. Bake for around 20 minutes or until golden brown

  10. Whilst baking, in a chilled bowl with an electric whisk or stand mixer, whip the coconut whipping cream until light & fluffy

  11. Allow the tart to stand for 5-10 mins to cool then turn out onto a plate and dust with icing sugar

INGREDIENTS

1 square sheet puff pastry
Butter or vegan butter (for greasing baking tray, unless non stick or silicon)
500g fresh cherries
2 large eggs
1 heaped tbsp rapadura sugar, flavoured with 1 vanilla bean
100ml of pouring cream or 100ml of Ulu Hye Nut Mylk base of your choice (all are delicious: for baking, I favour the hazelnut variety)

Toppings:
Icing sugar
1 400g Organic Coconut Whipping Cream (replaces pouring cream)

Method

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