Follow along with Jaci to learn to bake your own French Fruit Tart. There is a box of Jacican preserves for someone. (See details at the end of Jaci can cook a French fruit tart column)
Photo by
Jaci Hicken
Are you following along with Jaci Hicken, our seasoned journalist and trained chef, as she makes a French fruit tart, baking your own? This week, Jaci is finally building the tart!
Are you following along, baking a French fruit tart with me?
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Don’t forget: if you send in a photo of your finished tart to jaci.hicken@mmg.com.au, there could be a gift for someone.
Finally, today we are building our French fruit tart.
Today’s tart is topped with peaches from a vacola jar, kiwi fruit and strawberries, but you can use whatever fruit you like.
In the past I’ve topped a tart off with just strawberries, or combinations of strawberries, raspberries and currants, plums, apricots, peaches, kiwi fruit, mandarins — pretty much any soft fruit you can think of.
Pipe the diplomat cream into the tart case
Photo by
Jaci Hicken
Do not overfill the tart case, as you will find that if you have too much diplomat cream in a tart case, the whole thing might go everywhere, or as I say in the step-by-step video, thththth.
Don't overfill or it might go ... thththth.
Photo by
Jaci Hicken
Step two: Prepare the fruit you would like to use.
For me, that was draining the peaches made earlier in a vacola jar, peeling and slicing two kiwi fruit and thinly slicing a couple of strawberries.
Step three: Arrange the fruit on top of the diplomat cream.
For me, this is a ring of peaches around the outside, followed by a ring of overlapping kiwi fruit slices.
It took two goes to get the strawberries to look right, as I tried strawberries cut in quarters first and didn’t like it.
So, I’m gunna cut my strawberries again, into thinner slices.
Geez, I do talk like such an Australian, using a word like gunna.
Top with peaches.
Photo by
Jaci Hicken
Top with a circle of sliced kiwi fruit.
Photo by
Jaci Hicken
Finish the tart with a couple of strawberries.
Photo by
Jaci Hicken
Step four: Place a wire rack on a tray that can catch a liquid.
Mix your cake glaze until it is pourable, then pour it over your tart.
Make sure you get all the bits of the tart; cover all the fruit.
The cake glaze will spread, and any that is not needed by the tart will flow off into the bottom tray.
Pour over the cake glaze.
Photo by
Jaci Hicken
Place the glazed tart in the fridge for at least two hours, preferably overnight, to set, before serving.
In the next Jaci can cook column, hopefully some of you have followed along, baked your own French fruit tart and sent in a photo of your masterpiece.
If you are reading this in the paper, you will find step-by-step photos and a video of how to build your tart at riverineherald.com.au/lifestyle
Enjoy!
– Jaci
Are you following along, baking a French fruit tart?? Do you have a photo of your creation to share? Share it with Jaci atjaci.hicken@mmg.com.au.
Anyone who shares a photo of their French fruit tart with the Riverine Herald and McPherson Media Group (MMG) will be in the running for a gift box of Jacican preserves valued at $30 (plus $10 postage).
All photos of French fruit tarts must be received by MMG by Friday, July 31 at 1pm, at jaci.hicken@mmg.com.au.
The winner will be chosen at the discretion of MMG on Friday, July 31 at 4pm and published in the Riverine Herald on Tuesday, August 4.
Here is the unglazed tart.
Photo by
Jaci Hicken
Jaci can cook a French fruit tart.
Photo by
Jaci Hicken
