In January this year Arti's mother was having a party at home. She asked Arti to make a couple of fruit tarts for the party. So in true excess meets excess style we set about making a few fruit tarts. The pastry was the classic Pate Sucre or Sweet Shortcrust Pastry. This had to be baked and when cooled the tarts had to be filled.
We used a Creme Patisserie or Pastry Cream as the base and then arranged the fruit on top. The fruit was then glazed with melted mix fruit jam.
They do look nice.
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