Name: Puff Pastry Tart With Fruits
Total time: 45 min
Yield: 4
Cuisine: española
Ingredients: 1 egg; Assorted fruit: strawberries, kiwi, orange, tangerine; 1 sheet of puff pastry; 1 envelope of neutral gelatin; Half a liter of pastry cream; 2 tablespoons of sugar; 1 glass of water

Today I bring you a cake that I love to prepare when I have guests. Whenever they come to my house for lunch or dinner, I get up early in the morning to prepare this exquisite recipe for puff pastry tart with fruit.

It is a very easy recipe to prepare and a very satisfactory result is obtained. We simply need a sheet of puff pastry, a good homemade pastry cream and the fruits that we like the most.

However, there are small tricks that will help us improve the results in the kitchen even more.

A variant of this recipe that I love is puff pastry cake with pastry cream and berries. Forest fruits are delicious in this recipe and also contain many antioxidants that provide many benefits to our body.

How to make puff pastry cake with fruits

We spread the puff pastry sheet on a flat surface and hem upwards on all edges. We press the folded ones well so that they stick to the puff pastry.
We break the egg, beat it a little and with a brush we paint the folded edges of the puff pastry.
Next, with a fork, prick the center of the puff pastry. It is important that the folded edges are not punctured.
Preheat the oven to 200ºC. Once hot, we put the puff pastry in the oven for approximately 25 minutes.
While the oven is heating up, we can prepare the homemade pastry cream (I'll leave it to you after this recipe) or we can buy it prepared at any pastry shop to save time in the kitchen.
When the puff pastry is golden brown, we take it out and let it cool. It is important that it is at room temperature before pouring the cream.
When both the cream and the puff pastry are cold, we add the cream on top of the sheet.
To prepare the cake topping and give it shine, put the gelatin, the tablespoons of sugar and half a glass of water in a container. We heat the other half glass of water and add it to the container. We stir well and let it cool.
We wash the fruit we have chosen, cut it and put it all over the cake following the order we like best. We brush the entire cake with the transparent coverage that we have prepared based on gelatin.
Now all that remains is to leave the puff pastry tart with fruit and cream for a few hours in the fridge so that everything is well consistent.
When it's ready, we serve and we can now enjoy this delicious dessert!

Pastry cream recipe

The cream that we use to prepare the fruit puff pastry is essential. The quality of the cream is what will make the difference. We can buy it at any pastry shop or supermarket, but I recommend preparing it at home.

Preparation of the pastry cream

Crack the eggs and separate the whites and the yolks. We kept the yolks (you can save the whites for any other recipe such as homemade tiramisu).
Put the yolks in a bowl and add the sugar. We beat intensely until we see that the mixture is homogeneous.
We save half a glass of milk and the rest we put it in a casserole to heat (leave until it is hot, but without boiling). Add the glass of milk that we have reserved with the mixture of sugar and yolks.
Add the 50 grams of corn starch, the vanilla essence and the lemon peel to the bowl. We beat until there are no lumps.
Next we add the milk that we have heated slowly while we stir the ingredients (it has to be hot, but it is important that it does not boil).
We put the whole mixture to heat over medium heat and we stir everything.
We continue this procedure until we see that the pastry cream begins to thicken. When it has the desired texture, remove it from the heat and store it in the fridge.
We can now use this pastry cream to prepare the puff pastry band with fruit or any other dessert.

Keys to preparing a perfect puff pastry band with fruits

Let it cool : It is very important that the pastry cream and puff pastry are at room temperature and not hot. Since the heat causes the puff pastry sheet to soften and lose its texture.

Paint just the edge : We recommend painting only the edge of the cake and throwing away the remaining egg. If we paint the entire band of puff pastry with egg then the little holes we made with the fork will be blocked, the air will not be able to escape and we will see how the puff pastry sheet swells, bulging and losing its flat sheet shape.