When the season for fresh fruits ends, it’s time for desserts with frozen ones. Crumbly pastry filled with a thick custard mixture full of fruits.
Ingredients
Filling
- Sugar – 80 g
- Vanilla pudding – 20 g
- Frozen raspberries – 600 g
- Red apple – 200 g
Pastry
- Powdered sugar – 80 g
- Eggs – 2 pieces
- Butter – 120 g
- Butter – 10 g
- Salt – a pinch
- Vanilla – 3 g
- Wheat flour – 260 g
Additional
- Vanilla ice cream – 500 g
Preparation
Step 1: Prepare the Pastry Cut the butter into cubes and knead it with the remaining ingredients into a smooth dough, adding 2-3 tablespoons of cold water if needed. Chill the dough in the refrigerator for at least 1 hour.
Step 2: Cook the Fruit with Custard Thaw the frozen fruits, collecting the juice. Mix the juice with sugar and powdered pudding into a smooth mixture. Peel and dice the apples. Boil the apples and fruits for 2-3 minutes. Add the dissolved pudding and cook for 1-2 minutes, stirring, then let it cool.
Step 3: Bake the Tarts Roll out 2/3 of the dough on a bit of flour and line 10 greased tartlet molds (each about 9 cm in diameter), forming edges. Prick them a few times with a fork, cover with parchment paper and weigh down with beans or ceramic baking weights. Bake in a preheated oven at 200°C for 5 minutes. Remove the parchment paper along with the weights. Bake the tarts for another 3 minutes. Remove from the oven and let cool briefly.
Step 4: Serve the Tarts with Ice Cream Roll out the remaining dough thinly and cut into thin strips about 0.5 cm wide. Spread the filling on the tartlets. Arrange a lattice pattern on top with the dough strips, pressing firmly on the edges. Bake in the preheated oven at the same temperature for another 10-15 minutes until golden yellow. Leave in the molds to cool, then remove. Serve with a scoop of vanilla ice cream.
