A mixture of fresh fruits are arranged on a layer of cold vanilla pastry cream and a pre-baked flaky crust. It's glazed with an apricot coating to keep it all together and fresh.
| Tranche Rainbow Tart |
|
Ingredients Required: Tranche Rainbow Tart
| |
| Long Tart
Shell |
1 |
| Vanilla Pastry
Cream |
8 ounces |
| Kiwi fruit - Fresh |
3 - Peeled and Sliced |
| Red Seedless Grapes |
4 ounces |
| Mandarin Orange Segments |
1 Can - Drained |
| Apricot
Glaze |
3 ounces |
Preparation Instructions: Tranche Rainbow Tart
| The cold pastry cream must be flavored with vanilla
and beaten smooth with an electric mixer. I used a pastry bag and a
large flat tip to apply it to the shell. Three long strips - being careful
to stay away from the raised edge. |
| Drain the mandarin orange segments, wash and drain
the seedless grapes and peel and slice the kiwi fruit. Display a row
of kiwi down the center of the tart, then place the orange segments
along the side, along with the grapes. I paid attention to be sure each
side had the same number of grapes and mandarin orange pieces to be
sure it was even and balanced. |
| I used a long straight edge to help nudge the fruit
into a nice even line. Some needed to move in and some pulled towards
the edge a bit more. The effect is stunning. |
| The liquid apricot coating should be applied in three
or more coats. Apply a first coat to tack everything down. Chill 15 -
30 minutes. Second and third coats to ensure all the fruits are
coated well. If you use one thick coat, you will get puddles and
run off. Several lighter coats will give better coverage. |
| Build and glaze it on the baking pan, then transfer
to a nice serving dish. Chill until served. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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Large Tarts (13)
