Spring tart

Pastry recipe
Maxime Guerin & Nicolas Barbet

Maxime Guerin & Nicolas Barbet

Patisserie trainers
Maxime Guerin With a CAP diploma in patisserie, Maxime was lucky enough to spend his two-year apprenticeship at the Buttner patisserie and chocolate-makers. There, he was able to learn all the basics ...
  1. Breton shortbread


    • Egg yolk - 75g
    • Sugar - 145g
    • Salt - 4g
    • Flour T55 - 225g
    • Yeast - 7g
    • Butter 82% fat - 165g

    Mix all the ingredients together. Roll out to 2.5 mm and cut using 18 cm square frames.

  2. Marzipan décor


    • Almond paste 50% - 670g
    • Egg white - 80g
    • Egg yolk - 32g
    • Flour T55 - 480g
    • Softened butter - 280g
    • Yeast - 6g

    Make sure all the ingredients are at room temperature. Mix them together and pipe out over the Breton shortbread in an 18 cm square frame.
    Bake at 160°C in a ventilated oven for 25 minutes. Leave to cool.

  3. Strawberry and wild strawberry compote


    • Frozen fruits IQF : Strawberry - 360 g
    • Orange Juice - 35g
    • Sugar - 70g
    • Pectin NH - 7,5g
    • Sugar - 145g
    • Acid solution - 4g
    • Dextrose - 10g
    • Strawberries - 150g

    Warm the strawberries, wild strawberries and orange juice to 40° C. Add the NH pectin mixed with sugar (A).
    At boiling point, add sugar (B), the powdered dextrose and cook to 51Brix (102°C).
    Add the citric acid solution. Mix roughly. Set aside.

    In this step

    Frozen whole fruit and pieces IQF
  4. Apple confit


    • Red apples - 500g
    • Manzana - 60g
    • Sugar - 20g

    Peel the apples, cut them into cubes and pour the lemon juice on top.
    Gently cook the diced apple with the sugar and add the Manzana liqueur.
    Cook the apple until it reaches the right texture (still slightly crunchy).

  5. Lemon cream with verbena


    • Frozen fruit purée 100% : Lime - 140 g
    • Frozen fruit purée 100% : Yuzu - 70 g
    • Egg white - 260g
    • Sugar - 250g
    • Lime (zest) - 6g
    • Gelatin - 6g
    • Verbena - 10g
    • Water - 36g
    • Butter 82% fat - 250g

    Infuse the lemon and yuzu puree with verbena for 30 minutes; strain.
    Gently cook the infused juices with sugar and egg whites, until it come to the boil.
    Add the bloomed gelatine, then the lime peel and very cold butter. Blend and leave to set in the refrigerator.

    In this step

    Frozen fruit purées
    Frozen fruit purées
  6. Assembly


    • Sugar - 45g
    • Crème fraîche - 350g
    • Thick cream - 100g

    Mix all the ingredients together until thick.
    Spread a layer of strawberry compote and add the diced apple on top, in regular intervals.
    Arrange the lemon cream with verbena in irregular balls using a 10-mm piping bag.
    Freeze for a few minutes and spray with mirror frosting diluted with 10% water.
    Create decorative cream points using a St Honoré piping bag
    Decorate with slices of lemony apple slices, strawberries or wild strawberries and fresh verbena leaves.

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