It’s back to school, or back to work for most of you in the Northern hemisphere.

I’m happy this year, I’m not following the massive French move of vacationers ! Now, everything is upside down.

Anyway, I had homework to do and I just procrastinated, like if I would be on holiday also… So it came back to me, and that’s part of the reason I did not post this week.

I thought these little sweets would be a good way to forgive my lack of post…

These tiny tartlets are easy and quickly made. I did them with the emblematic kiwifruit –Zespri to be more accurate. To balance kiwifruit acidity, I simply made a banana purée.

Useless to say that you can do them with your own favorite or seasonal fruits or do a savory version, for an apéritif.

I was hesitating to post the recipe as I guess everybody have already made tart in his life, but just in case…

Kiwifruit tartlets
For 12 tartlets (6 cm diameter)

Pastry (pâte brisée)
250g flour
120g unsalted butter
2 tbsp caster sugar
60ml water
1tbsp of orange blossom water (to flavor the pastry, but optional)
1 pinch of salt
Filling
2 kiwifruits
1 banana
In a large bowl, mix flour, sugar and salt // In a sauce pan melt butter over low fire and let it cool for a while // Pour melted butter in flour, add water and orange blossom water // Knead quickly to combine. Do not over knead // Roll the dough in a ball shape, wrap it with plastic film and store it in the fridge for one hour // Preheat the oven to 200°C // Roll the dough out on a dusted flour surface // Cut 12 discs into the pastry to fill tartlet tins // Prick with a fork the bottom of tartlets // Pour an handful baking beans or dry beans in each tartlet // Bake for 18 minutes // Remove baking beans and cook for 10 more minutes at 175°C // Remove from oven and place on a cooling tray // Peel and mash banana to make a soft purée // Peel and slice kiwifruits // Gently spoon banana purée into cooled tartlet shell and top with a slice of kiwifruit
Printable recipe for kiwifruit tartlets

La suite en français…

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