Tarte Provençale aux Fruits

Tarte Provençale aux Fruits is a delightful French dessert that captures the vibrant and fresh flavors of Provence. Known for its use of an assortment of fresh fruits, this tart is as pleasing to the eye as it is to the palate. Historically, this dish originates from Southern France, where the abundance of sun-ripened fruits and nuts played a significant role in culinary traditions. Traditionally made with a buttery crust and topped with seasonal fruits, the Tarte Provençale aux Fruits reflects the simplicity and richness of Provençal cuisine.

Ingredients

• Flour - 250g
• Butter - 125g, chilled and diced
• Sugar - 50g
• Egg - 1
• Water - 2-3 tablespoons, cold
• Peaches - 2, sliced
• Figs - 3, quartered
• Plums - 3, sliced
• Apricots - 3, halved
• Strawberries - 150g, hulled and halved
• Honey - 2 tablespoons
• Almonds - 50g, sliced
• Vanilla extract - 1 teaspoon
• Lemon zest - from 1 lemon

Preparation

Making the Pastry

1. To start, place the flour and sugar into a bowl.
2. Add the chilled and diced butter into the bowl.
3. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
4. Beat the egg slightly and add it to the mixture.
5. Add water a tablespoon at a time until the dough comes together.
6. Form the dough into a ball, wrap it in cling film and refrigerate it for at least 30 minutes.

Prepare the Fruits

1. While the dough is chilling, prepare the fruits by washing and slicing them according to the ingredient list.

Cooking Process

Assembling the Tart

1. Preheat your oven to 180°C (356°F).
2. Remove the pastry from the fridge and roll it out on a floured surface. Aim for a thickness of about 3mm.
3. Line a tart tin with the rolled-out pastry, trimming off any excess.
4. Prick the base of the pastry with a fork and place a piece of baking paper on top. Fill with baking beans.
5. Bake in the preheated oven for 15 minutes.
6. Remove the beans and paper, then return to the oven for another 5 minutes until the pastry is lightly golden.
7. Set aside to cool.

Adding the Fruit Toppings

1. In a small saucepan, gently heat the honey with the vanilla extract until just warm.
2. Arrange the prepared peaches, figs, plums, apricots, and strawberries decoratively on the cooled pastry.
3. Brush the honey and vanilla glaze over the top of the fruits.
4. Scatter the sliced almonds over the tart.

Enjoying the Tarte Provençale aux Fruits

Serve the Tarte Provençale aux Fruits as a center table dessert. It's perfect after a leisurely Provençal meal served with a glass of something bubbly. The vibrant colors and fresh flavors of the fruits make this tart particularly suited to spring and summer menus. If you'd like, add a dollop of crème fraîche or a scoop of vanilla ice cream to each serving for an extra touch of indulgence.

For best enjoyment, give some time to let the flavors meld and consider using a cooking timer to ensure optimal results during the preparation process. Bon appétit!