fresh fruit tarte

How To Make fresh fruit tarte

• 1

  Preheat oven to 400 degrees:
• 2

  Lightly dust work area with all purpose flour.
• 3

  Remove puff dough from freezer and place on the floured surface.
• 4

  Let stand until dough is pliable but not defrosted.
• 5

  Using a 12 inch plate (inverted works best) cut out a 12 inch cylinder out of the dough. Using a fork, make a few holes in the center of the cylinder (about 10-12) so that air bubbles do not form.
• 6

  Place the dough into the center of a 9" tart pan. Be sure to press down and against the sides of the pan and trim off any access.
• 7

  Place a piece of plastic wrap over the dough allowing edges to fall over tart pan. Fill to the top with pinto beans and fold edges of plastic wrap back over.
• 8

  Place into preheated oven, reduce oven temp to 350 degrees and bake for about 15-18 minutes or until golden brown.
• 9

  In a four quart mixer with whisk attachment whip heavy cream, vanilla, and puree to soft peaks.
• 10

  You can spoon the cream into the tarte shell and spread evenly with a rubber spatula or you can use a pastry bag with a medium sized star tip and pipe it in.
• 11

  Peel, slice fruit and coat with apricot glaze and decorate tarte. Trying your best not to leave any cream exposed, this will keep the cream from drying out in the refrigerator.
• 12

  Refrigerate until ready to serve.
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