Amüsierte Fruchtkörbchen

Amüsierte Fruchtkörbchen, or "Amusing Fruit Baskets," offer a delightful way to end any meal or to be savored as a sweet treat during the day. These beautiful fruit tarts, with origins rooted in the classic European pastry tradition, balance the natural sweetness and vibrant colors of fruit with a perfectly crisp tart shell. Traditionally enjoyed in various parts of Germany and France, their cheerful presentation is supposedly why they're called "amusing." Over time, they have become a popular favorite for festive occasions and elegant afternoon teas.

Ingredients

• Flour - 300g
• Sugar - 100g
• Butter (cold, unsalted) - 150g
• Egg - 1 large
• Salt - a pinch
• Vanilla Extract - 1 tsp
• Milk - 2 tbsp
• Strawberries - 200g
• Blueberries - 100g
• Kiwi - 1, sliced
• Apricots - 2, sliced
• Gelatin Powder - 1 tbsp
• Water - 50ml
• Fresh Lemon Juice - 2 tbsp
• Custard Powder - 50g
• Cream - 200ml

Preparation

Preparation begins with the tart dough. In a large mixing bowl, combine the flour and salt. Cut the cold butter into small cubes and work it into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, sugar, and vanilla extract, then add the mixture to the flour and butter. Gently stir in the milk to form a dough. Cover and refrigerate for at least 30 minutes to firm up.

Making the Tart Shells

Preheat your oven to 180°C (356°F). Roll out the chilled dough on a lightly floured surface until it's about 5mm thick. Cut circles to fit your tart tins—either individual or one large one. Gently press the dough into the tins, trimming the excess. Prick the base with a fork and line with baking paper, filling with baking beans. Bake blind for 15 minutes, remove the beans and paper, and bake for an additional 5-10 minutes until golden. Allow to cool completely before filling.

Preparing the Custard

In a saucepan, mix the custard powder with a splash of milk to create a paste. Gradually add the remaining milk, stirring until smooth. Heat gently while continuing to stir until the custard thickens. Remove from heat, cover with cling film directly on the surface to prevent a skin from forming, and set aside to cool. Once the tart shells and custard are cooled, spoon the custard into each shell, smoothing the surface.

Fruit Arrangement

Begin by arranging the fruits creatively atop the custard-filled tart shells. Halve the strawberries and alternate with slices of kiwi. Scatter the blueberries and fan out pieces of apricots. The goal is an eye-catching, colorful display.

Glazing

Prepare a fruit glaze by combining the gelatin powder and water in a small saucepan over low heat. Stir in the fresh lemon juice and remember to keep stirring to avoid lumps; remove once smooth and pourable. Allow to cool slightly, then carefully brush over the fruit. This not only gives a professional shine but helps prolong the freshness of the fruit.

Enjoying Your Amüsierte Fruchtkörbchen

These delightful tartlets are best enjoyed fresh. Pair them with a cup of fragrant tea in the afternoon or serve as a light dessert following a heavier meal. With their playful look and invigorating taste, they bring cheer to any table. Their crispy base complements the sweet, creamy custard and the diverse textures and flavors of the fresh fruit.

Cooking Time

Find more about managing your cooking time here.