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Fruit tart with seasonal berries Recipe

A very easy yet impressive tart made with puff pastry, brioche and seasonal fruit. Can be served for afternoon tea or with dessert for a decadent dessert.

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Recipe rating  (11 vote(s)) :
11 vote(s)
  • Preparation  5mins
  • Cooking time  10mins
  • Rest time  15mins
Ingredients ( for people)
  • Strawberries : 50 g
  • Blueberry(-ies) : 50 g
  • Fresh raspberries : 50 g
  • Redcurrant(s) : 50 g
  • Whole egg(s) : 1 whole
  • Caster sugar : 20 g
  • Orange(s) : 1 whole
  • Puff pastry : 100 g
  • Brioche slice(s) : 6 whole
  • Whole milk : 100 ml
  • Double cream : 100 ml

  • 1Pre-heat the oven to 200'C.
  • 2Cut the strawberries into wedges, sprinkle with a little of sugar. Stir gently and then add the blueberries, raspberries and redcurrants.
  • 3Zest and juice the orange. Gently beat the egg together with caster sugar. Add the zest and the juice to the eggs and sugar.
  • 4Roll the puff pastry out to a thin sheet and then use a pastry cutter to cut into rounds. Place between two baking trays lined with parchment paper, transfer to the oven and bake for 10-15 minutes.
  • 5Use the same pastry cutter to cut the brioche slices into rounds. Place in the egg mix and allow to soak for 5 minutes.
  • 6Heat a non-stick frying pan and add a little vegetable oil. Add the brioche to the pan and cook until golden brown on both sides. Transfer to a baking sheet and bake in the oven for 5 minutes.
  • 7Whip the double cream until thick.
  • 8Once cooked, place the brioche on top of the puff pastry, top with the berries and a quenelle of whipped cream. Dust with icing sugar and serve immediately.

Chef's tip

« Add a little Grand Marnier or Cointreau to your whipped cream for an extra kick of flavour! »

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