To make this fresh fruit tart recipe, start by preparing all the ingredients.
Roll out the sweet pastry with a rolling pin.
Line a flower-shaped tart ring.
Cut off the excess pastry with the rolling pin…and remove it.
Place a sheet of baking paper on the pastry and cover it with baking stones.
Bake blind in a preheated oven at 180°C for about 15 minutes.
At the end of cooking (when the pastry is golden brown), remove the sheet of baking paper with the baking stones and leave to cool.
Then carefully remove the tart ring.
Melt the blond glaze over a very low heat with one or two tablespoons of water.
When the glaze is well melted, you can apply a layer of this glaze with a pastry brush, over the entire surface of the tart base. This will prevent the base of the pastry from getting soggy too quickly and therefore keep the pastry all its crunchiness.
Pour the rum into the cold pastry cream that will have been prepared beforehand. Mix well with a whisk until you obtain a very smooth cream.
Pour this cream onto the tart base and spread it well…over the entire surface.
Arrange the fruit delicately on the cream, variety by variety. Here we start with the raspberries.
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