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Stone Fruit French Tart

Stephanie Boswell

As part of our ongoing partnership with Butter of Europe, we asked award-winning pastry chef Stephanie Boswell to create some delicious pastry dishes showcasing premium European butter. Here she makes a  classic French tart filled with peach jam and almond cream, topped with ripe stone fruit, whipped chantilly, and gold leaf.

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.


Pate Sucree

INGREDIENTS

  • 360 g. Powdered Sugar
  • 380 g. French Butter
  • 8 g. Salt
  • 4 ea. Eggs
  • 110 g. Almond Flour
  • 210 g. Potato Starch
  • 720 g. AP Flour

METHOD

  1. Cream together powdered sugar and butter until there are no chunks of butter left.
  2. Mix dry ingredients together in a separate bowl.
  3. Add eggs to butter and mix.
  4. Scrape sides of bowl.
  5. Mix in dry ingredients to butter mixture and mix until just combined.
  6. Form into a ball, wrap in plastic, and chill until firm.
  7. Once cold, roll out using flour to keep from sticking.
  8. Use for everything.
  9. Literally.

Almond Cream

INGREDIENTS

  • 500 g. Almond Flour
  • 500 g. Sugar
  • 500 g. Butter
  • 50 g. AP Flour
  • 10 ea. Eggs
  • 10 g. Salt
  • 50 g. Rum or any flavoring you like

METHOD

  1. Cream together first 4 ingredients.
  2. Add eggs and flavoring and mix until homogenous.
  3. Add salt and mix until combined.
  4. Realize you’ve just made a classic french recipe in under 5 minutes.
  5. High five yourself.
  6. High five anyone in close proximity.