This is a French recipe for a strawberry and kiwi tart that I translated from French into English. All of the recipes in English that I could find online are not what I would call made from scratch. They are made with strange things like instant pudding that are not healthy or some other that just sound gross.
This recipe is easy to make and yummy to eat. I promise.
My mother took into her work one of the tartes that I had made using this recipe. Everyone begged for the recipe. Two of her bosses told her it was delicious and the best thing they have ever tasted. These same two men split the piece she had left in their care for another one of her bosses and ate it together. They told my mother he missed out because it was too damn good to leave sitting around.
I think this tarte tastes better than any that we had bought even in France. The reason is simple. Homemade is always better.
Preparation – 35 minutes
Refridgeration – 20 minutes
Baking time – 25 minutes
Makes 6-8 servings
1 cup of flour (I used self-rising)
1/4 cup of sugar
60 grams of butter in small pieces
1/2 teaspoon of vanilla
1 egg yolk
1-2 tablespoons of cold water
3 egg yolks
2 tablespoons of sugar
2 tablespoons of flour
250 ml. of milk
1 teaspoon of vanilla
125g. of strawberries
2 tablespoons of gelee de pomme (apple jelly)
1) Put the flour and sugar in a mixer, add the butter (cut into small pieces), mix until it is fine and grainy
Add the vanilla, the egg yolk, add the water slowly just until the mixture starts to stick, add more water if needed
Place the pate on a surface slightly floured and knead until it is soft. Place it inside the tarte (pie) pan (20 cm.) and press in evenly all around the pan. Cut off excess dough. Cover with aluminum foil and place in fridge for 20 minutes.
2) Preheat oven to 180 degrees C (355 degrees F). Bake crust just until it is slightly golden. Take out and cool.
3) Garniture – In a bowl, whip the yolks, the sugar and the flour until it becomes light. Heat the milk in a casserole just before boiling. Add the milk slowly while stirring constantly. Place the mixture back on stove cooking on a low heat and stirring until it thickens. Take off stove and stir in vanilla. Place cellephane directly on to the top of mixture and let cool.
After mixture has cooled place inside crust and on top of mixture arrange the strawberries and kiwi as you like. Finally, cover fruit with gelee de pommes (apple jelly). I actually didn’t have apple jelly and covered the fruit with jello (non flavored) to protect the fruit. I made it with less water so that it was thicker and lightly brushed it over the fruit. Again, it had no taste and just made the fruit a little shinny.