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Today, we want to share with you a recipe that's as beautiful as it is delicious, and that will add some color to your plates! While Limoges and Limousin are known for their autumnal flavors, they also know how to celebrate summer with delicious red and yellow fruits, like apricots and peaches.
Chantal has created two delicious versions of fruit tarts, perfect for wowing your loved ones during festive meals with 100% local flavors, such as Les Fayes dairy products and fruit from Saveurs Fermières. It's your turn! Put on your best apron and prepare your favorite tart... So, are you more of a red fruit or a yellow fruit fan?
To your aprons!
Several versions for all tastes
- Yellow fruit version: apricots or peaches + verbena, thyme, lemon, lavender…
- Red fruit version: strawberries, raspberries, blueberries… + mint, basil…
- Fruit compote (yellow or red)
List of ingredients for a 26 cm tart base
For the Breton shortbread
- 180 g flour
- 3 egg yolks
- 120 g sweet butter Les Fayes Dairy + 1 g of fleur de sel (or 120 g of semi-salted butter)
- 120 g sugar
- ½ sachet of baking powder (optional)
Cooking: 20 to 25 min at 170°C
Ingredients for one version:
- 200g ripe apricots/peaches or strawberries/raspberries/blueberries from Saveurs Fermières
- 35 g cane sugar
- 1 tbsp. lemon juice
- 4 g of pectin (or 1 tsp of jam sugar)
- Optional: 1 small sprig of aromatic herbs (verbena, lemon thyme, basil, mint, etc.)
Vanilla Diplomat Cream:
- 250 g of whole milk Les Fayes Dairy
- 1 gousse de vanille
- 50 g of egg yolks
- 50 g sugar
- 25 g of cornstarch
- 5 g of powdered gelatin + 30 g of water or 2 sheets (+-1,7 g each)
- 200 g of whole liquid cream (35% fat) Les Fayes Dairy
01
Preparing Breton shortbread
- Whisk the egg yolks and sugar until you get a whitish mixture.
- Add the soft butter and mix well.
- Add the flour, salt (if the butter is unsalted) and yeast, previously sifted. Mix until smooth. Cover and refrigerate for 2 hours.
- Roll out the dough, line a 26 cm circle, then place on a baking sheet. Bake at 170°C for 20 to 25 minutes. Let cool.
02
The fruity preparation
- Cut the fruit into pieces and place them in a saucepan.
- Add the aromatic branch.
- Let simmer for 10 minutes over low heat.
- Mix the sugar and pectin (or gelling sugar), then pour it over the cooled compote. Cook for 2 more minutes.
- Remove the aromatic branch, add the lemon, and crush lightly with a fork.
- Allow to cool, then spread in a thin layer over the cooled shortbread.
03
Preparation of the vanilla diplomat cream
- Rehydrate the gelatin.
- Bring the milk to a simmer with the vanilla.
- Whisk the egg yolks with the sugar and cornstarch.
- Pour the hot milk over the mixture, return to the saucepan, stir constantly and cook for about 2 minutes, until thickened.
04
Continuation of the preparation of the vanilla diplomat cream
- Remove from heat and add the gelatin. Mix in the pastry cream. Reduce the temperature to 25–30°C.
- Whip the cream
- Loosen the pastry cream with a whisk or food processor.
- Gently fold in the whipped cream. Refrigerate in a piping bag for at least 2 hours.
05
final assembly
- Spread the cooled compote on the cooked shortbread.
- Poach the diplomat cream.
- Arrange fresh fruit of the same type as the compote harmoniously.
- Decorate with a few fresh herb leaves (mint, verbena, etc.) and possibly edible flowers.
- Refrigerate before serving.
Share your creations on social media!
And you, which is your favorite version: red fruits or yellow fruits? For us, it's impossible to choose, we love both! With delicious local products, straight from the Les Fayes dairy and Farm Flavors, these tarts are both a dessert and a snack.
So, who will make the most delicious fruit tart? Show us your cooking skills by sharing your most beautiful creations on social media with the #DestinationLimoges !
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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