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Fruit and Crème “Roselomat” Tart

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2014-05-28 11.17.43

Crust Ingredients

300 grams flour (or Tami flour for a GF version)
200 grams cold butter or margarine, cubed
100 grams caster (powdered) sugar
1 egg

Crust Preparation

In your food processor bowl, using the metal blade, add flour, butter and caster sugar.
Turn on until you get even crumbs.
Add the egg and pulse briefly only until you receive a cohesive dough.
Flatten dough in plastic wrap, close around and refrigerate for at least one hour (can easily leave refrigerated up to 2-3 days).
Preheat oven to 180C/350F degrees.
Remove dough from refrigerator, lightly flour a baking sheet and roll to a consistent ¼” thickness.
Drape over 2 rectangular, or one round 26-28″ pie tin, and gently secure into corners using your fingertips.
Bake until golden-brown, approx. 10-15 minutes.
Remove and let cool completely.

Prepare Crème “Roselomat”

Spread the cream evenly in the pre-baked pie frame, and garnish with fresh sliced fruit (grapes, nectarines, peeled apricots, pitted cherries, apples, melon, or figs.