James Berthier’s Pineapple Passion Tart2016-04-16
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A delicious tart for those who are in need of exotic flavors... the tart of top French pastry master, James Berthier
|This tart is not only beautiful, it’s also a delicious exotic treat|
All recipes of Tarts
All the Recipes of Tarts are HERE
DoughA Sablée Dough.
For the sablée dough, see HERE.
Fruit Jelly1 ¾ Cup Diced Pineapple (350 grams)3 Tablespoons Passionfruit puree (50 grams)½ Cup Sugar (100 grams)2 Tablespoons Pectin NH (14 grams)½ Cup Oranges (peeled) (100 grams)
Mascarpone Cream1 ⅓ Cup Whipping Cream (300 grams)2 Tablespoons Sugar (30 grams)¾ Cup Mascarpone Cheese (180 grams)
The Fruit JellyStart by peeling and chopping the
Diced Pineapple(1 ¾ Cup or 350 g) into thin strips (“Julienne”
|If you can’t find them (for which nobody will blame you), you can use Passion Fruit puree, usually sold frozen. You may find some local stores selling it, but I noticed that you can also purchase it online (try amazon.com or BevMo)|
If you live in the Los Angeles area, I listed in this article a few places where you can buy Passion Fruit and Passion Fruit Purée.
|You need to cut the |
Oranges (peeled)(½ Cup or 100 g) into matchsticks (called “Julienne” in French)
First half of fruitYou need to divide the fruit into 2 equal parts.
Cook in a saucepan one half of the fruit, until they are cooked and soft
BlendingYou then transfer the content of the saucepan into a blender (or a food processor) and blend well
Preparation of the PectinIn order to add the
Pectin NH(2 Tablespoons or 14 g), you need to “prepare” it by mixing it in a bowl with the
Sugar(½ Cup or 100 g) and combine. This will avoid any lump
|Transfer the fruit puree that you blended into the saucepan and cook again, then add the Pectin / Sugar mix and stir.|
You will need to bring to a boil for
second HalfAdd the second part of the fruit you had put aside, stir quickly and then transfer to a new bowl.
You don’t want to cook that second half.
|We then pour the hot fruit Jelly into a square mold (I found mine on Amazon.com). For this recipe (and the quantities I mentioned earlier), you will need a 6.69" (or 6 11/16" or 17 cm) square mold. |
My mold is bottomless, so I placed a plastic wrap to create the bottom.
| This idea now is to solidify the jelly. You can refrigerate the mold but I prefer personally to place it in the freezer, it will make the assembling easier later on|
The sablée dough
All recipes of Sweet Pie Doughs
We need a Sablée Dough for the tart
All the Recipes of Sweet Pie Doughs are HERE
|For the dough, start by spread it with a rolling pin.|
I used another mold (same size or slightly larger : 7.08" (or 7 3/32" or 18 cm)), that I push on the Sablée dough to create the “bottom”
|For the sides of the dough, I cut strips of 0.59" (or 19/32" or 1.5 cm)|
Resting the doughI know we all get impatient, but we cannot bake this dough right away, that’s something I learned at my pastry school. We need to let it rest and “develop” in the fridge for
2 hours or more
| After that time, fork the dough (so it stays flat when baking) and bake at 305 °F/150 °C for |
30 minutes, or until slightly golden.
Do not bake too long or the dough will be too hard to eat
After baking, remove the mold right away (or it would continue to bake the dough)
|For the cream, whip the |
Mascarpone Cheese(¾ Cup or 180 g), the
Sugar(2 Tablespoons or 30 g) and the
Whipping Cream(1 ⅓ Cup or 300 g) altogether until it holds well
|Remove the Fruit Jelly from the freezer (or refrigerator) and carefully unmold, using a knife, or a torch, or even a hair blower|
|I lay the fruit jelly on the tart with the cream, and transfer to the fridge so it thaws and everything stays fresh, for about |
|For the decoration, I cut pineapple cubes, or dices, and place them on the tart, using toothpicks so they hold to the cake|
|You may also use Snow Sugar for the sides (if you don’t have snow sugar, just mix icing sugar with 20% corn starch). |
Snow sugar is known for not melting on tarts.
Whooa ! What a tart, so beautiful and delicious ! Worth the effort, I guarantee !!
|The recipe "faire son sucre neige amylacé ou amidonné (sucre glace qui ne fond pas), recette de christophe michalak" is ICI|
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