Berry and orange tartletPastry recipe
- Butter - 320g
- Sugar - 320g
- Lemon (zest) - 1
- Vanilla pods - 2
- Flour T55 - 440g
- Egg yolk - 160g
- Chemical yeast - 20g
Sieve flour and baking powder, set aside.
Cream butter, sugar, lemon zest and vanilla with flat beater.
Add egg yolks and increase the speed to get a fluffy mixture.
Turn the machine in slow speed and add the flour in the mixture.
Cover with cling wrap and place in the fridge overnight.
Roll at 7mm between two silpat and freeze.
Cut the dough with ring of your choice and bake in the ring for 9mn at 165°C.
Berry Orange Confit
- Frozen fruit purée 100% : Raspberry - 260 g
- Frozen fruit purée 100%: Strawberry - 180 g
- Frozen fruit purée, sugar added : Red Fruits - 120 g
- orange peel (dices) - 2
- Sugar - 90g
- Pectin NH - 14g
- © Cointreau - 40g
Zest the oranges over the purees and warm a bit. Cover and infuse 10mn.
Combine sugar and pectin. Pour over the purees and boil.
Remove from the stove and add alcohol.
In this step
Pipe the berry orange confit over the sable and in each raspberry.Glaze the strawberry with neutral glaze and place the berries over the sable.