Recipe: Appetizing ๐Ÿ“๐Ÿ‡๐Ÿ๐ŸŒ๐ŸŠ๐Ÿ’ classic fruit tart ๐Ÿ’๐ŸŠ๐ŸŒ๐Ÿ๐Ÿ‡๐Ÿ“

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๐Ÿ“๐Ÿ‡๐Ÿ๐ŸŒ๐ŸŠ๐Ÿ’ classic fruit tart ๐Ÿ’๐ŸŠ๐ŸŒ๐Ÿ๐Ÿ‡๐Ÿ“. ๐Ÿฃ๐Ÿฑ๐Ÿž๐Ÿœ๐Ÿ™๐Ÿš๐Ÿ›๐Ÿฒ๐Ÿฅ๐Ÿข๐Ÿก๐Ÿ˜๐Ÿ ๐ŸŒ๐ŸŽ๐Ÿ๐ŸŠ๐Ÿ‹๐Ÿ„๐Ÿ…๐Ÿ†๐Ÿ‡๐Ÿˆ๐Ÿ‰๐Ÿ๐Ÿ‘๐Ÿ’๐Ÿ“๐Ÿ๐ŸŒฐ๐Ÿ‰๐Ÿ‡๐Ÿ ๐Ÿ๐ŸŠ๐Ÿ„๐Ÿฒ๐ŸŠ๐Ÿ“๐Ÿ‘๐Ÿ ๐Ÿ’. ๐Ÿ๐ŸŒ๐Ÿ‹๐ŸŠ๐Ÿ‰๐Ÿˆ๐Ÿ‡๐Ÿฅญ๐ŸŽ๐Ÿ๐Ÿ๐Ÿ‘๐Ÿ’๐Ÿ“. ๐Ÿ‡. ๐ŸŠ. ๐Ÿ‹. ๐ŸŒ. ๐Ÿ. ๐Ÿฅญ. ๐Ÿ’. ๐Ÿ“. ๐Ÿฅ. ๐Ÿ…. โžจโคโžจโคโžจโคโžจโค ะ—ะฝะฐะบะธ ะฟะปะฐะฝะตั‚, ะฒะตะฝะตั€ะฐ, ะผะฐั€ั, ัŽะฟะธั‚ะตั€, ะฝะตะฟั‚ัƒะฝ, ัะฐั‚ัƒั€ะฝ, ะฟะปัƒั‚ะพะฝ, ะผะตั€ะบัƒั€ะธะน โ˜‰ โ™‚ โ™ โ™€ โ˜ฟ โ™ƒ โ™„ โ™… โ™† โ™‡ ะกะตั€ะดะตั‡ะบะธ แƒฆ โฅ โค โ™ฅ โฃ โข โฆ โง โ˜œโ™กโ˜ž โ™กโ™กโ™ก l๏ป‰โˆšูฅ ะšะฐะฒั‹ั‡ะบะธ ' ยฐ โ€ฒ โ€ณ โ› โœ โ โž ยซ ยป โ‰ช โ‰ซ ะจะฐั…ะผะฐั‚ั‹ โ™” โ™• โ™– โ™— โ™˜ โ™™ โ™š โ™›. โ™œ โ™ โ™ž โ™Ÿ โ–€โ–„โ–€โ–„โ–€โ–„โ–€โ–„โ–€ โ–„โ–€โ–„โ–€โ–„ โ–€โ–„ โ–€โ–„ โ–€โ–„ โ–€โ–„โ–€ ะ’ะธัˆะตะฝะบะธโ•ฐโ—•โ•ฐโ—•โ•ฐโ—• ๐Ÿ’ ๐Ÿ’ ๐Ÿ’. Fruit ๐Ÿ‡ ๐Ÿ‘ ๐Ÿ’ ๐Ÿ“ ๐Ÿฅ ๐ŸŠ ๐Ÿ‹ ๐ŸŒ ๐Ÿ ๐Ÿฅญ ๐Ÿฅฅ ๐ŸŠ. ๐Ÿ‹. ๐ŸŒ. ๐Ÿ‰. ๐Ÿ‡. ๐Ÿ“. ๐Ÿˆ. ๐Ÿ’. ๐Ÿ‘. ๐Ÿ. And for loyalty to the Frutomania brand ๐ŸŠ๐Ÿ“๐Ÿ‰๐ŸŒ๐Ÿ’๐Ÿ‡๐Ÿฅฅ๐Ÿ๐Ÿฅ‘๐Ÿฅญ๐Ÿ‹๐ŸŽ We love and appreciate you very much!

๐Ÿ“๐Ÿ‡๐Ÿ๐ŸŒ๐ŸŠ๐Ÿ’ classic fruit tart ๐Ÿ’๐ŸŠ๐ŸŒ๐Ÿ๐Ÿ‡๐Ÿ“ Happy cartoon fruits and garden vegetables with funny cute faces vector characters. ๐Ÿ€ ๐Ÿ ๐Ÿ‚ ๐Ÿƒ ๐Ÿ„ ๐Ÿ… ๐Ÿ† ๐Ÿ‡ ๐Ÿˆ ๐Ÿ‰ ๐ŸŠ ๐Ÿ‹ ๐ŸŒ ๐Ÿ ๐ŸŽ ๐Ÿ. ๐Ÿ ๐Ÿ‘ ๐Ÿ’ ๐Ÿ“ ๐Ÿ” ๐Ÿ• ๐Ÿ– ๐Ÿ— ๐Ÿ˜ ๐Ÿ™ ๐Ÿš ๐Ÿ› ๐Ÿœ ๐Ÿ ๐Ÿž ๐ŸŸ. ๐Ÿ  ๐Ÿก ๐Ÿข ๐Ÿฃ ๐Ÿค ๐Ÿฅ ๐Ÿฆ ๐Ÿง ๐Ÿจ ๐Ÿฉ ๐Ÿช ๐Ÿซ ๐Ÿฌ ๐Ÿญ ๐Ÿฎ ๐Ÿฏ. ๐Ÿฐ ๐Ÿฑ ๐Ÿฒ ๐Ÿณ ๐Ÿด ๐Ÿต ๐Ÿถ ๐Ÿท ๐Ÿธ ๐Ÿน ๐Ÿบ ๐Ÿป ๐Ÿผ. ๐ŸŠ Tangerine. ๐Ÿ‹ Lemon. ๐ŸŒ Banana. ๐Ÿ Pineapple. ๐Ÿ’ Cherries. ๐Ÿ“ Strawberry. ๐Ÿซ Blueberries. ๐Ÿฅ Kiwi Fruit. ๐ŸŠ ๐Ÿ’ ๐Ÿ‡ ๐Ÿ‰ ๐Ÿ“ ๐Ÿ‘ ๐Ÿˆ ๐ŸŒ ๐Ÿ ๐Ÿ  ๐Ÿ† ๐Ÿ… ๐ŸŒฝ. ๐ŸŽฎ ๐Ÿƒ ๐ŸŽด ๐Ÿ€„ ๐ŸŽฒ ๐ŸŽฏ ๐Ÿˆ ๐Ÿ€ โšฝ โšพ ๐ŸŽพ ๐ŸŽฑ ๐ŸŽณ โ›ณ ๐Ÿ ๐Ÿ† ๐ŸŽฟ ๐Ÿ‚ ๐ŸŠ ๐Ÿ„ ๐ŸŽฃ ๐Ÿต ๐Ÿถ ๐Ÿบ ๐Ÿป ๐Ÿธ ๐Ÿน ๐Ÿท ๐Ÿด ๐Ÿ• ๐Ÿ” ๐ŸŸ ๐Ÿ— ๐Ÿ– ๐Ÿ ๐Ÿ› ๐Ÿค ๐Ÿฑ ๐Ÿฃ ๐Ÿฅ ๐Ÿ™ ๐Ÿ˜ ๐Ÿš ๐Ÿœ ๐Ÿฒ ๐Ÿข ๐Ÿก ๐Ÿณ ๐Ÿž ๐Ÿฉ ๐Ÿฎ ๐Ÿฆ ๐Ÿจ ๐Ÿง ๐ŸŽ‚ ๐Ÿฐ ๐Ÿช ๐Ÿซ ๐Ÿฌ ๐Ÿญ ๐Ÿฏ ๐ŸŽ ๐Ÿ. ๐ŸŠ ๐Ÿ’ ๐Ÿ‡ ๐Ÿ‰ ๐Ÿ“ ๐Ÿ‘ ๐Ÿˆ ๐ŸŒ ๐Ÿ ๐Ÿ  ๐Ÿ† ๐Ÿ… ๐ŸŒฝ. ๐ŸŒฑ ๐ŸŒด ๐ŸŒต ๐ŸŒท ๐ŸŒธ ๐ŸŒน ๐ŸŒบ ๐ŸŒป ๐ŸŒผ ๐ŸŒฝ ๐ŸŒพ ๐ŸŒฟ ๐Ÿ€ ๐Ÿ ๐Ÿ‚ ๐Ÿƒ ๐Ÿ„ ๐Ÿ… ๐Ÿ† ๐Ÿ‡ ๐Ÿˆ ๐Ÿ‰ ๐ŸŠ ๐ŸŒ ๐Ÿ ๐ŸŽ ๐Ÿ ๐Ÿ‘ ๐Ÿ’ ๐Ÿ“ ๐Ÿ” ๐Ÿ• ๐Ÿ– ๐Ÿ— ๐Ÿ˜ ๐Ÿ™ ๐Ÿš ๐Ÿ› ๐Ÿœ ๐Ÿ ๐Ÿž ๐ŸŸ ๐Ÿ  ๐Ÿก ๐Ÿข ๐Ÿฃ ๐Ÿค ๐Ÿฅ ๐Ÿฆ ๐Ÿง ๐Ÿจ ๐Ÿฉ ๐Ÿช ๐Ÿซ ๐Ÿฌ ๐Ÿญ ๐Ÿฎ ๐Ÿฏ ๐Ÿฐ ๐Ÿฑ ๐Ÿฒ ๐Ÿณ ๐Ÿด. ๐Ÿต ๐Ÿถ ๐Ÿท ๐Ÿธ ๐Ÿน ๐Ÿบ ๐Ÿป. ๐Ÿ ๐ŸŽ ๐ŸŠ ๐ŸŒ ๐Ÿ‰ ๐Ÿ‡ ๐Ÿ“ ๐Ÿˆ ๐Ÿ’ ๐Ÿ‘ ๐Ÿ ๐Ÿ… ๐Ÿ† ๐ŸŒฝ ๐Ÿ  ๐Ÿž ๐Ÿณ ๐Ÿ— ๐Ÿ– ๐Ÿ” ๐ŸŸ ๐Ÿ• ๐Ÿ ๐Ÿœ ๐Ÿฒ ๐Ÿ› ๐Ÿฃ ๐Ÿฑ ๐Ÿค ๐Ÿ™ ๐Ÿš ๐Ÿ˜ ๐Ÿฅ ๐Ÿข ๐Ÿก ๐Ÿง ๐Ÿจ ๐Ÿฆ ๐Ÿฐ ๐ŸŽ‚ ๐Ÿฎ ๐Ÿญ ๐Ÿฌ ๐Ÿซ ๐Ÿฉ ๐Ÿช ๐ŸŒฐ ๐Ÿฏ โ˜•๏ธ ๐Ÿต ๐Ÿถ ๐Ÿบ ๐Ÿป ๐Ÿท ๐Ÿธ ๐Ÿน ๐Ÿด. ๐Ÿ‡ ๐Ÿˆ ๐Ÿ‰ ๐ŸŠ ๐Ÿ‹ ๐ŸŒ ๐Ÿ ๐ŸŽ ๐Ÿ ๐Ÿ ๐Ÿ‘ ๐Ÿ’ ๐Ÿ“ ๐Ÿ… ๐Ÿฅฅ ๐Ÿฅ ๐Ÿฅ‘ะ—ะฐั‰ะธั‰ะตะฝะฝั‹ะต ั‚ะฒะธั‚ั‹. ๐ŸŠ. ะœะฐะฝะดะฐั€ะธะฝ. ๐Ÿ“. ะšะปัƒะฑะฝะธะบะฐ. ๐Ÿ‰ ๐ŸŠ ๐Ÿ‹ ๐ŸŒ ๐Ÿ ๐ŸŽ ๐Ÿ ๐Ÿ ๐Ÿ‘ ๐Ÿ’ ๐Ÿ“ ๐Ÿ… ๐Ÿ† ๐ŸŒฝ ๐ŸŒถ ๐Ÿ„ ๐ŸŒฐ ๐Ÿž ๐Ÿง€ ๐Ÿ– ๐Ÿ— ๐Ÿ” ๐ŸŸ ๐Ÿ• ๐ŸŒญ ๐ŸŒฎ ๐ŸŒฏ ๐Ÿฟ ๐Ÿฒ ๐Ÿฑ ๐Ÿ˜ ๐Ÿ™ ๐Ÿš ๐Ÿ› ๐Ÿœ ๐Ÿ ๐Ÿ  ๐Ÿข ๐Ÿฃ ๐Ÿค ๐Ÿฅ ๐Ÿก ๐Ÿฆ ๐Ÿง ๐Ÿจ ๐Ÿฉ ๐Ÿช ๐ŸŽ‚ ๐Ÿฐ ๐Ÿซ ๐Ÿฌ ๐Ÿญ ๐Ÿฎ ๐Ÿฏ ๐Ÿผ โ˜•๏ธ ๐Ÿต ๐Ÿถ ๐Ÿพ ๐Ÿท ๐Ÿธ ๐Ÿน ๐Ÿบ. ๐Ÿ‰๐ŸŠ๐Ÿ‹๐ŸŒ ๐Ÿ๐Ÿฅญ๐ŸŽ๐Ÿ ๐Ÿ๐Ÿ‘๐Ÿ’๐Ÿ“ ๐Ÿฅ๐Ÿ…๐Ÿฅฅ๐Ÿฅ‘ ๐Ÿ†๐Ÿฅ”๐Ÿฅ•๐ŸŒฝ ๐ŸŒถ๏ธ๐Ÿฅ’๐Ÿฅฌ๐Ÿฅฆ ๐Ÿฅœ๐Ÿž๐Ÿฅ๐Ÿฅ– ๐Ÿฅจ๐Ÿฅฏ๐Ÿฅž๐Ÿง€ ๐Ÿ–๐Ÿ—๐Ÿฅฉ๐Ÿฅ“ ๐Ÿ”๐ŸŸ๐Ÿ•๐ŸŒญ ๐Ÿฅช๐ŸŒฎ๐ŸŒฏ๐Ÿฅ™ ๐Ÿณ๐Ÿฅ˜๐Ÿฒ๐Ÿฅฃ ๐Ÿฅ—๐Ÿฟ๐Ÿง‚๐Ÿฅซ ๐Ÿฑ๐Ÿ˜๐Ÿ™ ๐Ÿš๐Ÿ›๐Ÿœ๐Ÿ ๐Ÿ ๐Ÿข๐Ÿฃ๐Ÿค. ๐Ÿฅ๐Ÿฅฎ๐Ÿก๐ŸฅŸ ๐Ÿฅ ๐Ÿฅก๐Ÿฆ๐Ÿง ๐Ÿจ๐Ÿฉ๐Ÿช๐ŸŽ‚ ๐Ÿฐ๐Ÿง๐Ÿฅง๐Ÿซ ๐Ÿฌ๐Ÿญ๐Ÿฎ๐Ÿฏ. ๐Ÿ ๐ŸŽ ๐Ÿ ๐ŸŠ ๐Ÿ‹ ๐ŸŒ ๐Ÿ‰ ๐Ÿ‡ ๐Ÿ“ ๐Ÿˆ ๐Ÿ’ ๐Ÿ‘ ๐Ÿ ๐Ÿ… ๐Ÿ† ๐ŸŒถ ๐ŸŒฝ ๐Ÿ  ๐Ÿฏ ๐Ÿž ๐Ÿง€ ๐Ÿ— ๐Ÿ– ๐Ÿค ๐Ÿณ ๐Ÿ” ๐ŸŸ ๐ŸŒญ ๐Ÿ• ๐Ÿ ๐ŸŒฎ ๐ŸŒฏ ๐Ÿœ ๐Ÿฒ ๐Ÿฅ ๐Ÿฃ ๐Ÿฑ ๐Ÿ› ๐Ÿ™ ๐Ÿš ๐Ÿ˜ ๐Ÿข ๐Ÿก ๐Ÿง ๐Ÿจ ๐Ÿฆ ๐Ÿฐ ๐ŸŽ‚ ๐Ÿฎ ๐Ÿฌ ๐Ÿญ ๐Ÿซ ๐Ÿฟ ๐Ÿฉ ๐Ÿช ๐Ÿบ ๐Ÿป ๐Ÿท ๐Ÿธ ๐Ÿน ๐Ÿพ ๐Ÿถ ๐Ÿต. โ˜•๏ธ ๐Ÿผ ๐Ÿด ๐Ÿฝ. ะกะฟะพั€ั‚. ๐Ÿ‡๐Ÿ‡ ะ’ะธะฝะพะณั€ะฐะด ๐Ÿˆ๐Ÿˆ ะ”ั‹ะฝั ๐Ÿ‰๐Ÿ‰ ะั€ะฑัƒะท ๐ŸŠ๐ŸŠ ะœะฐะฝะดะฐั€ะธะฝ ๐Ÿ‹๐Ÿ‹ Lemon ๐ŸŒ๐ŸŒ ะ‘ะฐะฝะฐะฝ ๐Ÿ๐Ÿ ะะฝะฐะฝะฐั ๐Ÿฅญ๐Ÿฅญ Mango ๐ŸŽ๐ŸŽ ะšั€ะฐัะฝะพะต ัะฑะปะพะบะพ ๐Ÿ๐Ÿ ะ—ะตะปั‘ะฝะพะต ัะฑะปะพะบะพ ๐Ÿ๐Ÿ ะ“ั€ัƒัˆะฐ ๐Ÿ‘๐Ÿ‘ ะŸะตั€ัะธะบ / ะะฑั€ะธะบะพั ๐Ÿ’๐Ÿ’ ะ’ะธัˆะฝะธ ๐Ÿ“๐Ÿ“ ะšะปัƒะฑะฝะธะบะฐ ๐Ÿฅ๐Ÿฅ ะšะธะฒะธ ๐Ÿ…๐Ÿ… ะขะพะผะฐั‚ ๐Ÿฅฅ๐Ÿฅฅ ะšะพะบะพัะพะฒั‹ะน ะพั€ะตั… ๐Ÿฅ‘๐Ÿฅ‘. You can cook ๐Ÿ“๐Ÿ‡๐Ÿ๐ŸŒ๐ŸŠ๐Ÿ’ classic fruit tart ๐Ÿ’๐ŸŠ๐ŸŒ๐Ÿ๐Ÿ‡๐Ÿ“ using 17 ingredients and 12 steps. Here is how you cook it.

Ingredients of ๐Ÿ“๐Ÿ‡๐Ÿ๐ŸŒ๐ŸŠ๐Ÿ’ classic fruit tart ๐Ÿ’๐ŸŠ๐ŸŒ๐Ÿ๐Ÿ‡๐Ÿ“

  1. You need of Sweet Pastry Crust.
  2. It's 1 of & 1/2 cups (195 grams) all purpose flour 1/8 teaspoon salt.
  3. You need 1/2 cup (113 grams) of unsalted butter, at room temperature.
  4. It's 1/4 cup (50 grams) of granulated white sugar.
  5. It's 1 of large egg, lightly beaten.
  6. Prepare of Pastry Cream.
  7. It's 1 of & 1/4 cups (300 ml) milk.
  8. It's 1/2 of vanilla bean, split lengthwise Or.
  9. It's 1 teaspoon of pure vanilla extract or vanilla bean paste.
  10. It's 3 of large egg yolks 1/4 cup (50 grams) granulated white sugar.
  11. It's 2 tablespoons (20 grams) of all-purpose flour.
  12. Prepare 2 tablespoons (20 grams) of cornstarch (corn flour).
  13. It's of Apricot Glaze (optional).
  14. Prepare 1/2 cup (120 grams) of apricot jam or preserves 1 tablespoon water.
  15. You need of Topping.
  16. Prepare 3 cups (720 ml) of fruit (raspberries, blackberries, strawberrys.
  17. Prepare of blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.).

๐Ÿ“๐Ÿ‡๐Ÿ๐ŸŒ๐ŸŠ๐Ÿ’ classic fruit tart ๐Ÿ’๐ŸŠ๐ŸŒ๐Ÿ๐Ÿ‡๐Ÿ“ step by step

  1. #Sweet_Pastry_Crust: In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball..
  2. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.) Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes..
  3. Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown..
  4. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days..
  5. #Pastry_Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste..
  6. Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture..
  7. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick..
  8. Remove from heat and immediately. (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed..
  9. #Apricot_Glaze: Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps..
  10. #To_Assemble_Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter..
  11. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge..
  12. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers. Serves about 6-8 #Suggestion: also you can buy them sweet pastry shell or flan case bought it from the supermarket..


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