I could also call this post "Boulanger Bernideen takes on Boulanger Bruno Solques".....
A while back I did a post on the book THE PATISSERIES OF PARIS
For the PASTRY SHELL of your tart you will need 1 2/3 cups of flour, 2/3 cups of powdered sugar, 2/3 cup cut up butter/cold, 1 egg beaten and 1/4 cup of water. (could be lesswater) I used a 10 x 16 jellyroll pan but when I do this again I will get a rectangular tart pan with removable bottom which is slightly smaller! Roll out the dough on a pastry cloth and unroll it into the pan.
This recipe would be perfect for afternoon tea!
Here is the lovely filling:
1/2 cup of melted warm butter, 1 cup of sugar and 2 Tb cornstarch. Mix these together and spread over the dough you have unrolled into the pan. O f course you crimp the edges of the dough just like a pie. Spread the filling all over and lay the following fruits into this mix:
ALL FRESH FRUITS: 2 pears, peeled and sliced but kept together, 1 lb strawberries, sliced, 6 oz blackberries and 6 oz raspberries ( you could also do apples or blueberries)
Bake on center rack at 375 degrees for 30- 40 minutes. Let cool before eating although we always dive in early!
This is a repost from 2010 moved forward because we are moving to Missouri and I am
rather busy packing up!