Three of my favourite traditional French tarts by Richard Wilkins, the head chef of 104 Restaurant in London.
Ingredients below.
Apricot Tarte Fine
Puff pastry:
560g bread flour
150g milk
140g water
10g salt
56g melted butter in dough
456g butter to laminate
To finish:
Apricot jam
Fresh apricots
Bake for 30 min in 180 C oven.
Tarte Amandine Aux Poires
Pâté Sucrée:
110g butter
100g powdered Sugar
35g almond flour
3g salt
55g egg
255g pastry flour
Frangipane:
75g butter
75g sugar
75g almond flour
75g eggs
To finish:
2 pears (Soak peeled pear quarters in hot stock syrup..)
Stock syrup
Almond flakes
Bake for 20 min in 180 C oven.
Cherry Clafoutis
For the cherries:
450g best-quality ripe cherries stone removed
50g caster sugar
For the dish:
10g unsalted butter, melted
30g caster sugar
For the batter:
2 organic/free-range medium eggs
45g caster sugar
20g unsalted butter
20g plain flour
50ml whole milk
75ml double cream
1 pinch salt
Bake for 25 min in 180 C oven.
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