Colorful Fruit Tart

Colorful Fruit Tart

1. The tart crust material is ready, and the butter is taken out in advance to soften at room temperature

2. Pour powdered sugar into the butter; mix well with a spatula

3. Mix well with a spatula

4. Sift the flour into the butter

5. Stir it with a spatula evenly and get granular

6. Put the egg yolk and egg white into the basin, the egg white can also be replaced with the same amount of milk

7. Use a spatula to mix evenly and form a dough. Don't over-mix, just shape it to prevent the finished product from shrinking sharply after baking;

8. Put the dough in a fresh-keeping bag, press it into a thick pie, put it in the refrigerator for more than 30 minutes

9. Take out the refrigerated noodles and place them on the kneading mat. To prevent sticking, sprinkle a little flour on the top and bottom of the cakes or cover them with plastic wrap;

10. Roll out into large pieces with a thickness of about 6, 7 mm

11. Place the tart mold under the dough sheet and gently press it with your hands to make the crust fit on the inside of the tart mold

12. Use up all the dough, or use up all the extra small dough patches, and then press it with a small mold. A beautiful pattern appears on the inside and the bottom is flatter; at this time, the oven starts to preheat 180 degrees, 10 About minutes

13. The dining fork pierces a small hole in the bottom of the tart

14. Spread a layer of tin foil on each tart crust and sprinkle with baking stone to prevent the tart crust from deforming during baking

15. Put the tart wrappers into the middle layer of the preheated oven, heat up and down at 180 degrees, and bake for 10 minutes

16. Take it out of the oven after 10 minutes, let it dry for two minutes, remove the tin foil and baking stone, and brush with a layer of egg white

17. Put the tart wrapper into the middle of the oven again, 180 degrees, up and down, bake for about 15 minutes, the tart wrapper will be colored, put it out on the drying rack, and then demoulded after cooling.

18. Various fruits and honey are ready

19. Wash and cut into pieces, put in the tart, drizzle with honey and serve

20. Looks beautiful

Tips:

This tart crust recipe can also be made into 7-9 pie. Don’t over-mix the flour to prevent the gluten from being severely retreated after baking. The fruit can be put at will, and it can also be made into fillings such as custard sauce; the baking time is your own The actual situation of the oven can be adjusted.