new book, I just could not resist. Who would want to? His images are beautiful, his recipes have a strong French influence; plus he has recipes I've never read before. I immediately noticed his Fresh Fruit Tart recipe and was inspired by his perfect presentation of the fruits. I should have expected this from a French chef. I immediately wanted to imitate his bright and chic presentation but he had no instructions! However, today when I baked a custard tart for my French class at Alliançe Française, I gave it a go anyway! I was very happy with the results. A big improvement from this style of decoration n'est-ce pas? Bon appetit!
My delicious recipe for a French Custard Tart
Click here! Ici!
1/2 punnet of strawberries, halved, hull still in tact
1//3 cup fresh blueberries
1/2 nectarine fruit, sliced in 6 thin pieces
For this to be effective, you need to be aware of colour and height. These are the essential 2 components of the fruit arranging. Take chilled custard tart from fridge; set aside. Start laying some strawberries inside-down in a certain area (say the left side of the tart, ensuring some custard can still be seen). Now prop some strawberries up against the lying-down strawberries; the pinker inside should be visible. Scatter some bluberries on this strawberry pile. Now place 3 strips of nectarine close to the strawberry pile. Extend the strawberry "patch" of lying-down and propped-up strawberries. Scatter more blueberries in the spaces. Add your final 3 pieces of nectarine; fanning them out slightly. Tweak some of the fruit to ensure there are some height differences.