IT'S A PARIS TEA TIME

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 

I was especially drawn to a photo in the book of the very free form tarts made at Bruno Solques Boulangerie.....

this would be a bakery we would love to go

 to in Paris.  So here I tried my own rendition

 of his tarts and also here is the recipe

 if you would like to give it a whirl!

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 less water) 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!