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Fresh fruit tart with Bavarian filling from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • heavy cream
  • gelatin
  • vanilla beans
  • fruits of your choice
  • apple jelly
  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 04, 2017

    I made 1/2 crust recipe (which makes 2 9" crusts, so I have one left) and 1/2 pastry cream recipe (I ate the small amount of extra) the day before, then baked the crust, made the Bavarian cream, and assembled the tart a few hours before serving. It's a lot of steps, but overall doesn't take that long. The Bavarian cream isn't stiff from the gelatin; it has a light, billowy texture. (Some of that was left over too, and I look forward to enjoying it with fresh fruit). The recipe makes a shallow 9" tart, so it isn't huge. I think it serves 6-8, depending on appetites. I used a combination of peaches and berries from the farmers' market; use the best fruit you can find here, as the flavor is key. Everyone loved it.

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