The finishing the fruits tart | A recipe {Baking}

Happy Summer bank holiday (for those in England and Wales)! It is raining here, so today I am going to show you a recipe (which is written more like guidelines really) that I used whilst on holiday. Nothing like remembering sunshine when it is grey outside. 

We were given a lot of fruits when we were on holiday, which is great of course, but at the same time there are so many fruits two adults and a toddler can eat in the space of 5 days right, especially if these are already on the ripe side. So this 'recipe' was a way to avoid having to waste food and make something yummy with them. 

I have already made two versions of this tart. One on holiday (the red tart version) and a version at home only with apples (the yellow-ish version). And both were a hit. 

Not only was I lucky enough to have enough fruits given to us but also there was a ready-made roll of puff pastry, so I had everything. 

So you will need: 

• enough fruits to make a compote (in the red version I used cherries, plums and apples, in the yellow version only apples)
• keep enough fruits looking their best for the top of the tart (happens to be a couple of apples in both instances)
• salted butter (I like the real French version using sel de guerande that you can find in the UK too, but it should work with normal salted butter)
• vanilla extract
• sugar
• double cream
• roll of ready-made pastry

You need to make a compote first (I tend to make it a bit in advance until I have time to make the tart). The way I make it is put all the fruits in the saucepan, with a little bit of water, and some vanilla extract - and leave it to cook. 

You then need to add sugar to taste as well as salted butter (about 10/15g I would say). You have to try the compote as you go long to know whether you like it or not. 

For the tart, blind bake the puff pastry your usual way. Once it is out of the oven, add the compote and the fruits (sliced) you kept on the side. 

But what really makes this tart, is the sort of glazing I add on top (it is adapted from a Brittany recipe called 'caramel sale'). It is made with 25g of sugar, 40g salted butter, and 5cl of double cream. In a pan, melt the sugar at low heat, and add preheated double cream. Then add the butter and stir quickly to make a creamy mixture. Pour over the tart. And in the oven until you see the fruits on top going brown (about 20 minutes at 180 C). 

Et voila! I must admit this is clearly a pregnant thing for me - it totally fixes any sugar craving I may have. I cannot eat a lot of it in one go, which is probably a good thing too. However Mr MiH loves it too, and so did everyone who has tasted it - so maybe not just a pregnant thing after all. Let me know if you get to try it!