This weekend, I added a small fruit tart with shortcrust pastry to my usual coffee order. Yes, it is as delicious as it looks. I guess the only problem is, I wanted another one after eating it. Very yummy and I shared half of it with my dining companion. I love fruit and noticed it contained several blueberries, strawberries, raspberries, and both a slice of kiwi and fresh pineapple. All the fruit is artfully arranged on top of the tart.
My companion turned the tart upside down to ring up the price tag ($6), so naturally some of the blueberries fell off. It doesn’t look at nice as when I picked it up from the bakery section. I, also, had a bit of trouble getting the tart out of the plastic clam shell.
However, I loved the filling as it is light and delicious. It goes well with the fresh fruit.
As it happens, I wasn’t sure what a shortcrust is but, taste wise, it seems to be a cross from a regular pie crust and cookie crumbs.
What is Shortcrust Pastry?
On doing a bit of online research, I found that shortcrust pastry is used for the bases of tarts, pies, quiches, or flans. Shortcrust pastry is used in both sweet or savory recipes such as peach pie, ham quiche, lemon meringue or chicken pot pie. Spritz cookies are made with a version of this dough.
Ending Notes on Fruit Tart with Shortcrust Pastry
It was nice to try this fruity refreshing tart.
Please note, there are lots of shortcrust pastry recipes on line, so I’m not giving you another one at this time. It is made with simply butter, flour and water.
Below, you will see the empty fruit tart pan.
So enjoy your day and remember to occasionally try something new.
Research Sources: greatbritishchefs.com and Wikipedia