With an extra thin and crispy pastry and seasonal fruits, the fine fruit tart is a summer dessert for all occasions !
Fine fruit tart
Tart dough :
1 pinch of salt
1 teaspoon CULINAT organic coconut blossom sugar
1 tablespoon sunflower oil
1 jar of raspberry jam
CULINAT grated organic coconut
In a bowl, mix the flour with the salt and sugar. Make a well in the middle and pour in the oil and water. Knead with your hands for a few moments until you obtain a homogeneous dough.
Cut this dough into 4 balls. On a floured worktop, spread these balls into thin discs. Place them on a sheet of greaseproof paper.
Preparing the garnishing :
Preheat the oven to 220°C.
Spread with a thin layer of jam.
Cut slices of peach, kiwi and apricot and arrange them on the tart.
Bake in the oven for about 12 minutes.
Place a few fresh raspberries on top and sprinkle with coconut. Serve immediately.