Jul 7, '20

Three favourite traditional fruit tarts

Three of my favourite traditional French tarts by Richard Wilkins, the head chef of 104 Restaurant in London.

Ingredients below.

Apricot Tarte Fine
Apricot Tarte Fine

Apricot Tarte Fine

Puff pastry:
560g bread flour
150g milk
140g water
10g salt
56g melted butter in dough
456g butter to laminate

To finish:
Apricot jam
Fresh apricots

Bake for 30 min in 180 C oven.

Tarte Amandine Aux Poires
Tarte Amandine Aux Poires
Tarte Amandine Aux Poires

Tarte Amandine Aux Poires

Pâté Sucrée:
110g butter
100g powdered Sugar
35g almond flour
3g salt
55g egg
255g pastry flour

Frangipane:
75g butter
75g sugar
75g almond flour
75g eggs

To finish:
2 pears (Soak peeled pear quarters in hot stock syrup..)
Stock syrup
Almond flakes

Bake for 20 min in 180 C oven.

Cherry Clafoutis
Cherry Clafoutis

Cherry Clafoutis

For the cherries:
450g best-quality ripe cherries stone removed
50g caster sugar

For the dish:
10g unsalted butter, melted
30g caster sugar

For the batter:
2 organic/free-range medium eggs
45g caster sugar
20g unsalted butter
20g plain flour
50ml whole milk
75ml double cream
1 pinch salt

Bake for 25 min in 180 C oven.

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