Homemade Japanese Fruit Tart
This is a homemade Japanese fruit tart recipe. It's made with sweet tart crust, frangipane (almond cream), diplomat cream and plenty of fresh fruits!
Servings 1 9-inch (20-22 cm) tart pan
Ingredients
Tart crust
- 180 g (1 1/4 cup) all-purpose flour
- 60 g (1/2 cup) powdered sugar (or 5 tbsp granulated sugar)
- 90 g (3.2 oz) butter chilled and diced
- 1 egg well beaten
- a pinch of salt
Frangipane (Almond cream)
- 60 g (a little less than a half butter stick) butter room temperature
- 60 g (1/2 cup) powdered sugar / (5 tbsp) granulated sugar
- 1 egg well beaten
- 70 g (3/4 cup) blanched almond flour
- 1/2 tbsp rum
- 3 tbsp (60 g) pastry cream
Pastry cream for Frangipane and Diplomat cream
- 1 egg
- 3 tbsp (45 g) granulated sugar
- 1 1/2 tbsp all-purpose flour sub. gluten free flour, cornstarch
- 1 cup (250 ml) whole milk
Whipped cream for Diplomat cream and Decoration
- 1/2 cup (125 ml) heavy cream / whipping cream
Other
- fresh fruit of your choice Recommended: strawberries, blueberries, grapes, figs and peaches.
Instructions
Tart crust
- Place the flour, the sugar and the salt into a food processor and pulse until well blended. If you use granulated sugar, pulse a few minutes longer to fine the sugar.
- Add the diced butter and pulse until sandy. Then add the beaten egg and pulse until the mixture becomes a dough forms, scraping down sides as needed.
- Take the dough out and knead gently to remove the air from the dough. Then form into a thick disk shape. Wrap the dough in plastic wrap and refrigerate for 1 hour to overnight.
- Roll out the dough on a lightly floured surface until it's larger than your tart pan. The thickness of the tart sheet should be about 3 mm (1/8-inch). If your tart pan is a not non-stick type, lightly grease inside of your tart pan.
- Transfer the dough to the pan and press the dough into the pan. Trim away the excess dough on the edge of the pan. Then cover the pan with plastic wrap and refrigerate until Frangipane is ready.
- Preheat the oven to 170 C / 325 F / gas mark 3.
- After Frangipane is ready, remove the tart dough from the fridge and prick the bottom of the tart with a fork. Then evenly spread the Frangipane into the tart and bake for 40 minutes.
- Remove from the oven and let it cool to room temperature.
Frangipane (Almond cream)
- Place the butter and the sugar in a bowl and whisk until well blended and slightly fluffy.
- Add the beaten egg little by little (for 4-5 times), beating after each addition.
- Add the almond flour and the rum, and mix to combine. Then cover with plastic wrap and refrigerate until pastry cream is ready. Go to the Pastry cream instructions.
- Add the 3 tablespoons of the pastry cream and mix well. Then go to the Tart crust instructions and follow from Preheating the oven.
Pastry cream for Frangipane and Diplomat cream
- Place the egg and the sugar in a sauce pan and whisk until the mixture is pale yellow. Add the flour and whisk to blend. Then pour the milk and whisk vigorously over medium heat until thicken for about 3-4 minutes.
- Remove from the heat and let it cool down to room temperature. Cover the surface of the pastry cream with plastic wrap.
- For Frangipane: see the last instruction of Frangipane and follow.
- For Diplomat cream: Set aside until whipped cream is ready.
Whipped cream for Diplomat cream and Decoration
- Beat the heavy cream until stiff peaks with electric mixer. There is no need to add sugar.
- For Diplomat cream: Combine half of the whipped cream and the rest of pastry cream in a large bowl and mix. Spread on the cooled baked tart.
- For Decoration: put the rest of whipped cream in piping bag as needed and decorate with fruit.
Notes
When you finish making the fruit tart, refrigerate and consume within 2 days.
