Autumn has just begun and on the stands we find the last figs and many varieties of grapes. To prepare the Autumn Fruit Tart I bought the seedless variety, more suitable for cooking. I prepared a shortcrust pastry shell to be filled with a white cream, without eggs, and a decoration suitable for a rectangular mold.
If you love tarts, go and read my Collection of sweet tarts, many delicious and easy recipes.
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1 1/4 cups whole milk
- 2 1/2 tbsp cornstarch
- 1/2 cup sugar
- 2 g lemon zest (grated)
- 2 cups all-purpose flour
- 1/2 cup butter (cold)
- 1 egg (medium)
- 2/3 cup brown sugar
- 3 g lemon zest (grated)
- 1 pinch fine salt
- 1 vial vanilla (or pod)
- 1 packet decoration mix (Cake gel preparation)
Tools
- Kitchen Scale
- Saucepan 9.5 inches
- Bowl
- Whisk
- Kneading Board
- Tart Pan rectangular 13.8 x 4.3 inches
- Rolling Pin
Steps
Dissolve the sugar, cornstarch, and grated lemon zest by adding cold milk a little at a time. Stir and when it starts to boil, wait 2 minutes, the cream will have thickened, then turn off. Pour into a bowl and cover with cling film in contact so that no crust forms.
Put the sifted flour and cold butter pieces into the bowl. Start the sandblasting and as soon as it appears crumbly, add the sugar, a pinch of salt, vanilla flavor, the whole egg, and the grated lemon zest.
Pour onto the kneading board and finish kneading quickly. Form a dough ball, wrap it with parchment paper, and keep it in the fridge for 30 minutes.
Preheat the static oven to 350°F. Leaving the parchment paper underneath, roll out the shortcrust into a rectangle. Wrap it around the rolling pin and place it in the buttered and floured mold. Trim the excess on the edges by sliding the rolling pin. Prick with a fork, place a sheet of parchment paper with beans or chickpeas in the center, and bake. Bake for 15 minutes, remove the paper with beans, put it back in the oven for another 5 minutes. Remove from the oven and once warm, cover with the cream.
Wash the figs well and slice them with the peel. Wash the grapes and dry the berries, then decorate the tart by placing the fig slices all around and in the center the alternating white and black grapes. Prepare the gel and gloss the surface.
