Layered Fruit Tarts
8 servings
30 minutes
Layered fruit baskets are an exquisite dessert of European cuisine, embodying the harmony of crispy pastry and delicate cream. Its history traces back to the tradition of French baking, where puff pastry is used to create refined sweet treats. The taste of the baskets is a combination of airy mascarpone, sweet cream, and refreshing berries complemented by fruit jelly. The crispy base provides a pleasant contrast to the tender texture of the filling. This dessert is perfect for festive occasions, tea parties, and summer evenings when something light and refreshing is desired. Fruit baskets not only delight with their taste but also captivate with their elegant appearance, making each serving a small gastronomic masterpiece.
1
Crack the egg into a bowl. Whisk it a little.
- Chicken egg: 1 piece
2
From 8 sheets of ready-made yeast-free puff pastry, we cut out squares. We got 16 squares.
3
In 8 squares, we make holes in each layer of the test using a glass.
4
Put the remaining circles aside.
5
We grease the squares with egg.
- Chicken egg: 1 piece
6
We place squares with a hole on top. We brush with egg again.
- Chicken egg: 1 piece
7
We line the baking tray with parchment paper. We grease it with vegetable oil.
8
We place the future baskets and the remaining dough circles on the baking sheet.
9
We grease the circles with egg. Bake in the oven at 170 degrees for 10 minutes.
- Chicken egg: 1 piece
10
We whip the mascarpone cheese with a mixer.
- Mascarpone cheese: 200 g
11
In a separate bowl, whip the cream with powdered sugar.
- Heavy cream 35% fat: 200 ml
12
Transfer to a bowl with cheese. Continue whisking.
- Mascarpone cheese: 200 g
13
Take the tray with the baskets out of the oven. Press the center of the baskets.
14
Transfer to a plate and let them cool.
15
Place the saucepan on the heat. Add sugar and a packet of ready-made jelly.
- Icing sugar: 100 g
- Cake glaze jelly (mirror/tart glaze): 3 tablespoons
16
We pour in water. We mix.
- Water: 200 ml
17
When the jelly becomes transparent, remove from heat. Let it cool.
18
Remove the pit from the nectarine. Cut into wedges.
- Nectarines: 1 piece
19
We put cream in the baskets, then nectarine, raspberry, and blueberry.
- Mascarpone cheese: 200 g
- Nectarines: 1 piece
- Fresh berries: 200 g
20
We pour jelly on top.
- Cake glaze jelly (mirror/tart glaze): 3 tablespoons
