Berry and orange tartlet

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Sable Breton


    • 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.

  2. 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

  3. Assembly

    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.

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