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Le Chaudron recipe
Tartelette aux fruits frais
Fresh fruit tartlets
⏱ 60 minServes 6Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sweet shortcrust pastry (250 g / 9 oz)
400 ml (1⅔ cups)pastry cream
300 g (11 oz)mixed fresh fruit
3 tbspapricot glaze
50 g (2 oz)chopped pistachios
- 1 sweet shortcrust pastry (250 g / 9 oz)
- 400 ml (1⅔ cups) pastry cream
- 300 g (11 oz) mixed fresh fruit
- 3 tbsp apricot glaze
- 50 g (2 oz) chopped pistachios
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the tartlet pans with the pastry, prick with a fork and blind-bake at 180°C (350°F).Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Bake for 15 minutes until golden, then cool completely.
- Fill each shell with cold pastry cream.
- Arrange the fruit on top.
- Warm the apricot glaze and brush over the fruit.
- Sprinkle chopped pistachios around the edge and chill until serving.
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