Un Petit Délice de France

France is known for its patisserie and café au lait. Today I will be showing you how to make this scrumptious dessert Tartelette au fruit. While it may take some steps to get there I can guarantee you that making the custard and pie crust from scratch is definitely worth tasting.

Pâte brisée (The Base):

Flour - 400g

Butter- 200g

Powdered Sugar- 35g

Eggs- 1

Ice Cold Water- 3tbs

Salt- Just a Pinch

Note: Pre-heat oven to 375 degrees F.

First, add the flour and butter into the food processor. Pulse it 6 to 8 times so that the mixture is a crumbly texture. Add the salt and egg and pulse 3 to 4 times, again so that it looks like it is incorporated but not dough like. The purpose of keeping the dough almost crumb like is to ensure that the gluten in the flour does not become activated, because if it does the pâte brisée becomes hard to work with, shrinks and becomes tough to bite when baked. Next, allow the dough to rest and further delay the process of the gluten activation by refrigerating the dough (wrap it up in cling film) for at least half an hour. Note: you can make this dough and keep it in the freezer for up to 6 months. Next, roll out the dough on a floured surface so that it is about an inch thick (you may roll it out to your desired thickness). Continue by cutting out the dough and putting in into any mini pie pans you have. Next, with a fork poke holes all within the tarts. Bake for about 10-15 minutes (check until golden). 

     

               

                              

Crème Patisserie (Custard):

Milk- 1litre

Sugar- 250g

Flour- 100g

Eggs- 4

Vanilla Extract- 1tbs

Start preparing your custard by bringing the milk (and added vanilla) to a boil (low to medium heat). As soon as it comes to a boil, turn off the heat immediately. Beat the eggs and sugar in a separate bowl until you reach a pale yellow color. Proceed by whisking in the flour gradually into the milk mixture. Whisk the milk mixture gradually onto the egg mixture then pour it back into the saucepan. Follow by putting the saucepan back on the stove (low heat) and continue to whisk the mixture until fairly thick (do not let it boil). Remove to the side and leave to cool. 

Glaze:

Apple Jelly- about 1/2 cup

Note: You may use gelatin but apple jelly works just as well and adds more tartness!

Simply place the jelly in a saucepan and heat until it looks more like a liquid.

Preparation and assembling the tartelettes:

First cut up the fruits you have chosen so that they will fit nicely onto the tartelettes. After your custard and tart shells have cooled off proceed by piping the custard into the tarts. Next, assemble the fruits as you wish and finish off by covering the tartelettes with the warm apple jelly (the jelly only keeps everything in place but gives the tartelette a brillant look!). 

                                                                  

These tartelettes are great for breakfast and pair well with a nice cappuccino or espresso. I recommend using Nespresso pixie bundle which has a milk frothier, making your coffee and tartelette experience even more worth while. Bon appétit mes amis!

                                                  

Try it out and let us know what you think! Comment your favorite French Patisserie below!