Strawberries, raspberries, peaches and apricots: these fruits, which are harvested during the warm months, are the basis for tasty desserts, perfect for breakfast and a snack where you can also vary the base, from shortcrust pastry to shortcrust pastry with cocoa, with frangipani cream instead of custard
In spring nature awakens, giving variety of fruit that winter had made us forget. In May, the strawberries and the medlar, in June the cherries, i raspberries, the blackberries and i blueberries and then, going towards summer, the apricots and the peaches. Most health-conscious people consume fresh or pureed fruit; sweet lovers, on the other hand, can indulge in preparing fresh fruit tarts. In this case, however, better not to overdo it, just a slice is enough … a day.
Fruit tarts: with strawberries, yogurt or ricotta
Once the shortcrust pastry has been prepared, a little imagination is enough in the combination of the ingredients and the right attention during the garnish, to have an original tart with seasonal fruit. Strawberries, for example, go well with dairy products: to confirm it, just taste one strawberry and ricotta tart or one tart with yogurt and strawberries.
Crow frangipani and nectarines
Those who want to vary the fruit tarts a little can replace the pastry cream with the rich and fragrant frangipani cream, based on almond flour. Once the shortcrust pastry has been prepared and left to rest in the refrigerator for half an hour, spread it half a centimeter thick and cover the bottom of the pan. Then pierce the base with a fork, pour the cream over it and bake for 15 minutes at 180 degrees. In the meantime, they cut themselves three nectarines into thin slices, put them in a bowl with the juice of half a lemon is three tablespoons of brown sugar, then caramelise them on the fire for a few minutes. Finally, remove the cake from the oven and decorate it with peaches and some almond flakes.
Cocoa pastry, raspberries and chocolate cream
A variant of the classic shortcrust pastry is the al cocoa. Same ingredients as the traditional recipe, to which they must be added 30 grams of cocoa powder. While the dough rests in the refrigerator, prepare the cocoa cream with 200 ml of cream, 200 ml of milk, 120 g of sugar, 30 g of flour, 20 g of potato starch, 120 g of dark chocolate, four egg yolks egg and a vanilla bean. In a saucepan, bring the vanilla flavored milk and cream to a boil; apart from working the yolks with sugar. Once you get a frothy cream, you need to combine the milk and cream and mix with a whisk, then put the mixture back on the heat and add the chocolate flakes. Turn off the heat when the cream is thick and let it rest in the fridge for an hour; place the pastry in the pan and cook for 25 minutes at 180 degrees. Once the cake is out of the oven, first spread three tablespoons of raspberry jam, then the chocolate cream and finally decorate with 150 grams of fresh raspberries.
Wholemeal pastry with apricots and cherries
For a lighter version, you can use one wholemeal pastry: in this case the ingredients are 300 grams of white flour, 200 grams of whole wheat flour, 250 grams of butter, 250 grams of sugar, two yolks, a whole egg, a pinch of salt and the grated zest of one lemon. After kneading and letting the pastry rest in the refrigerator for half an hour, roll it out, not too thin, covering the bottom of a buttered pan: you must create an edge of about an inch and then make small holes with a fork. At this point, it is necessary to spread three tablespoons of apricot jam on top and place four apricots cut into small wedges and about fifteen pitted cherries. Bake a 160 degrees for 35 minutes and, to garnish, chopped hazelnuts you hate pistachios depending on your taste.
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