How to make bakery style summer fruits tartlet from scratch
Join my online French cooking classes 👨🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Learn how to make French patisserie style summer fruit tartlets in this cooking tutorial. Homemade tartlet shells are blind baked and filled with a delicious vanilla flavoured pastry cream made from scratch. The tartlets are then topped with juicy raspberries and strawberries glazed with a strawberry syrup.
We also road test an alternative recipe: raspberry butter cream filling created by French pastry chef Pierre Hermé
INGREDIENTS:
Yields 6 to 8 tartlets depending on size (or one large tart)
For the crème patissiere:
• 350 ml whole milk (full cream milk)
• 4 egg yolks
• 30 grams corn flour
• 80 grams granulated sugar
• 30 grams plain butter
• 1 fresh vanilla pod or 1 tablespoon of vanilla essence.
RASPBERRY BUTTER CREAM:
• 300 grams fresh strawberries
• 60 grams caster sugar (fine granulated sugar)
• 130 grams plain butter
• A few mint leaves to decorate
Note for the butter cream: I found that keeping the sugary juice naturally produced by the strawberries worked well. When pressing the strawberry through a sieve collect the juice in a separate container and add to the butter little bit at a time. When you get a cream like consistency you have enough strawberry juice.
SHORTCRUST PASTRY:
• 190 grams plain butter cut in small pieces (must be at room temperature)
• 1 small teaspoon of salt
• 1 tablespoon granulated sugar (optional)
• 50 ml whole milk
• 250 grams plain flour (all-purpose flour)
I found this shortcrust a bit fragile so I also included a recipe below for an alternative shortcrust using egg and water. I found this recipe easier to work with.
https://youtu.be/gjtxrY0jTaA
For summer fruits – this is up to you but always best to use what’s in season if you can (around 500 grams is needed)
• Strawberries
• Raspberries
GLAZING:
• Raspberry or strawberry jam 2 tablespoons
• 3 tablespoons of water
Add the jam and water in a small pan then bring to boiling point before turning the heat off. Use the syrup to coat the fruits using pastry brush.
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*Spread the word about the channel and the website
*Check out my Amazon cookware page (affiliate link)
https://amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
https://amzn.to/2H4J5ZR
Essential utensil set:
https://amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
https://amzn.to/2Vj0Flx
Measuring cups set:
https://amzn.to/2ViYkqT
Set a quality fine mesh sieve:
https://amzn.to/2vIpM21
Great starter cookware set (tri-ply clad):
https://amzn.to/2DWJD2a
A good nonstick pan:
https://amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
https://amzn.to/2vKiB9M
Forged knife set (mercer culinary):
https://amzn.to/2WuDZvs
Fibrox knife set (victorinox):
https://amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
https://amzn.to/2H4xPfW
Le garde manger:
https://amzn.to/3001yOH
Paul Bocuse Institute culinary book:
https://amzn.to/2H4jr7y
The complete robuchon:
https://amzn.to/30172cb
The professional Patry chef:
https://amzn.to/301Q3WX
Baking and pastry, mastering the art:
https://amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
https://amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
https://amzn.to/2PP8ZUr
Larousse gastronomique:
https://amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
https://amzn.to/2H3TKE5
World atlas of wine:
https://amzn.to/2VLiB84
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
https://amzn.to/2x5MDox
MICROPHONE:
https://amzn.to/2Oclckm
HANDHELD CAMERA:
https://amzn.to/2Sy0EEi
DSLR PHOTO CAMERA:
https://amzn.to/2Xq0Hpr
PORTRAIT LENS:
https://amzn.to/2EFbSTG
MACRO LENS:
https://amzn.to/2Nzwm37
Видео How to make bakery style summer fruits tartlet from scratch канала French Cooking Academy
We also road test an alternative recipe: raspberry butter cream filling created by French pastry chef Pierre Hermé
INGREDIENTS:
Yields 6 to 8 tartlets depending on size (or one large tart)
For the crème patissiere:
• 350 ml whole milk (full cream milk)
• 4 egg yolks
• 30 grams corn flour
• 80 grams granulated sugar
• 30 grams plain butter
• 1 fresh vanilla pod or 1 tablespoon of vanilla essence.
RASPBERRY BUTTER CREAM:
• 300 grams fresh strawberries
• 60 grams caster sugar (fine granulated sugar)
• 130 grams plain butter
• A few mint leaves to decorate
Note for the butter cream: I found that keeping the sugary juice naturally produced by the strawberries worked well. When pressing the strawberry through a sieve collect the juice in a separate container and add to the butter little bit at a time. When you get a cream like consistency you have enough strawberry juice.
SHORTCRUST PASTRY:
• 190 grams plain butter cut in small pieces (must be at room temperature)
• 1 small teaspoon of salt
• 1 tablespoon granulated sugar (optional)
• 50 ml whole milk
• 250 grams plain flour (all-purpose flour)
I found this shortcrust a bit fragile so I also included a recipe below for an alternative shortcrust using egg and water. I found this recipe easier to work with.
https://youtu.be/gjtxrY0jTaA
For summer fruits – this is up to you but always best to use what’s in season if you can (around 500 grams is needed)
• Strawberries
• Raspberries
GLAZING:
• Raspberry or strawberry jam 2 tablespoons
• 3 tablespoons of water
Add the jam and water in a small pan then bring to boiling point before turning the heat off. Use the syrup to coat the fruits using pastry brush.
IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY
CHANNEL
!!! BUY ONE OF OUR NEW FRENCH COOKING ACADEMY TSHIRTS !!!
https://teespring.com/fr/stores/french-cooking-academy-store
*Become a subscriber and click the bell icon so you never miss a cooking tutorial
*Sign up to my Patreon page and join the FCA community:
https://bit.ly/2XaXw3F
*Spread the word about the channel and the website
*Check out my Amazon cookware page (affiliate link)
https://amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
https://amzn.to/2H4J5ZR
Essential utensil set:
https://amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
https://amzn.to/2Vj0Flx
Measuring cups set:
https://amzn.to/2ViYkqT
Set a quality fine mesh sieve:
https://amzn.to/2vIpM21
Great starter cookware set (tri-ply clad):
https://amzn.to/2DWJD2a
A good nonstick pan:
https://amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
https://amzn.to/2vKiB9M
Forged knife set (mercer culinary):
https://amzn.to/2WuDZvs
Fibrox knife set (victorinox):
https://amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
https://amzn.to/2H4xPfW
Le garde manger:
https://amzn.to/3001yOH
Paul Bocuse Institute culinary book:
https://amzn.to/2H4jr7y
The complete robuchon:
https://amzn.to/30172cb
The professional Patry chef:
https://amzn.to/301Q3WX
Baking and pastry, mastering the art:
https://amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
https://amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
https://amzn.to/2PP8ZUr
Larousse gastronomique:
https://amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
https://amzn.to/2H3TKE5
World atlas of wine:
https://amzn.to/2VLiB84
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
https://amzn.to/2x5MDox
MICROPHONE:
https://amzn.to/2Oclckm
HANDHELD CAMERA:
https://amzn.to/2Sy0EEi
DSLR PHOTO CAMERA:
https://amzn.to/2Xq0Hpr
PORTRAIT LENS:
https://amzn.to/2EFbSTG
MACRO LENS:
https://amzn.to/2Nzwm37
Видео How to make bakery style summer fruits tartlet from scratch канала French Cooking Academy
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