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Fancy Fruit Tart

Making the recipe

Recipe for 6 18.5 x 18.5 cm tarts

Frozen puree without added sugar Les vergers Boiron Raspberry

Frozen puree without added sugar Les vergers Boiron White peach

Frozen puree without added sugar Les vergers Boiron Blood peach

Ingredients

Butter – 337 g
T55 all-purpose flour – 375 g
Icing sugar – 165 g
Egg yolks – 22 g
Zest of 1 lemon – 1
Zest of 1 orange – 1
Sea salt – 2 g
Vanilla – 1

Mix the softened butter with the grated vanilla, egg yolks, the orange and lemon zest and sea salt.
Stir in the fl our and refrigerate.
Roll out the dough to 4 mm thick and 18.5 x 18.5 cm.
Bake at 165°C for 12 mins.
Ingredients

TPT – 250 g
T55 flour – 35 g
Eggs – 166 g
Egg whites – 112 g
Caster sugar – 16 g
Butter – 25 g
Liquid sorbitol – 5 g
Red coloring E120 – 0,5 g
Emulsifiant – 5 g

Whisk together the TPT, the fl ours and the eggs.
Add the emulsifier.
Whisk the egg whites with the coloring and the caster sugar until stiff .
Stir to the fi rst mixture.
Add the melted butter and sorbitol.
Lay sheets weighing 600 g on silpat and silpain surfaces.
Bake at 200°C for approx. 10/12 mins.
Ingredients

White peach frozen puree – 382 g
Vine peach frozen puree – 100 g
Vine peach cream – 60 g
Caster sugar – 64 g
Gelatin 200 bloom – 14 g
Water – 98 g
Whipped cream – 600 g

Mix the peach purees with the peach cream.
Remove ¼ and heat with the caster sugar.
Add the soaked gelatin, pour over the remaining puree and fold in the whipped cream.
Smooth the surface of the sponge to a thickness of 5 mm.
Garnish the remainder in 3 cm-diameter Plexiglas tubes with acetate cake collars.
Ingredients

Raspberry frozen puree – 1000 g
Caster sugar – 80 g
Pectin NH 325 – 17 g
Fish gelatin powder – 4 g
Water – 28 g

Heat the raspberry puree to 40°C and add the sugar and pectin NH mixture.
Bring to the boil and pour over the soaked gelatin, cool and mix before use.
Spread the peach cream over the surface of the sponge using a 5 mm ruler.
Freeze and cut into 17.5 cm x 17.5 cm squares

Yann BRYS

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.

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