[Refreshing Sweet and Sour Fruit Tart]: The best choice for afternoon tea

Overview

On a sunny afternoon, have a sweet fruit tart~ Crispy and loose tart crust, soft and sweet after baking, this fruit tart is the perfect combination of richness and freshness. As for the tart crust, it is still the universal tart crust of Mr. Rumi Kojima. It goes without saying how delicious it is, sisters who have made it all know it. This tart crust is definitely worth adding to your baking notes. For the tart filling, only fresh fruits are used. The natural sweetness and sourness after baking not only neutralizes the greasiness of the tart crust, but also brings out its fragrance. The fruits used in the tart filling can be changed as you like. As long as it is fresh fruit in season and does not produce too much water after baking, it can be used. I want to say that this is really a very simple snack. There is no need to whip cream or adjust fillings. You only need to wash, cut and bake everything. A formulaic advertising slogan: Wait a moment, the delicious food will be ready soon~~

Tags

• baking
• children
• paita
• afternoon tea
• banquet dishes
• clear water
• cultured butter
• egg yolk
• fresh fruit
• low gluten flour
• powdered sugar for decoration
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare the materials required for the tart shell, and sift the low-gluten flour in advance;

   

2. 2 Mix fine sugar, salt and low-gluten flour evenly, then add diced butter. There is no need to soften the butter, you can use it directly after taking it out of the refrigerator;

   

3. 3 Mix the ingredients in step 2 with your hands and knead into coarse cornmeal;

   

4. 4 Add the mixture of egg yolk and water;

   

5. 5 Use a spatula to mix the dry powder and liquid;

   

6. 6 After basically forming a ball, use your hands to shape it into a dough. Just form a ball, do not knead the dough or over-operate;

   

7. 7 Wrap the dough in plastic wrap and place in the refrigerator. If using it the next day, it can be kept refrigerated. If you are not in a hurry, just freeze it;

   

8. 8 The next day, take out the refrigerated tart shell and place it on baking paper;

   

9. 9 Cover the top with a layer of baking paper, and roll out the tart crust to become a dough about 3mm thick;

   

10. 10 Cover the tart mold with the dough and press it with your hands to make the tart skin fit tightly with the mold;

    

11. 11 Remove excess tart skin and shape slightly;

    

12. 12 Poke some small holes on the tart shell with a fork, then place it in the refrigerator and refrigerate for 1 to 2 hours;

    

13. 13 Preheat the oven to 200 degrees. Place a piece of baking paper on the tart shell, and then press it with a heavy stone;

    

14. 14 After the preheating is completed, put the skin into the oven, middle layer, upper and lower heat, 190 degrees, bake for 20 minutes. Bake for about 15 minutes in the middle, take out the mold, remove the oil paper and heavy stone on the surface, then return it to the oven and continue baking until the surface becomes golden brown. After baking, unmold and place on a drying net to cool;

    

15. 15 Continue to preheat the oven to 200 degrees. Prepare the fruit, wash, remove the core and cut into pieces, as you like;

    

16. 16 Put the fruit in, sprinkle powdered sugar in the gap in the middle, and adjust the amount of powdered sugar according to the sweetness and sourness of the fruit;

    

17. 17 Return to the oven, middle layer, heat up and down, 190 degrees, bake for about 15 minutes, until the fruit becomes soft and the aroma comes out.