Bateaux aux Fruits RecipeOrigin: France Period: Traditional |
Ingredients:
40g pâte sucrée (ie pâte sucrée made with 40g flour) 
Bateaux aux Fruits Preparation:Method:Roll out the pastry quite thinly on a lightly-floured work surface and use to line six 13cm boat-shaped patty tins, pressing the dough lightly into shape. Transfer to an oven pre-heated to 180°C and bake blind for about 6 minutes (do not add baking beans), or until they are just tinged golden brown. Once done, transfer to a wire rack to cool. Form a glaze by warming and sieving apricot jam then use this to brush over the insides of the pastry boats. Arrange the fruit neatly inside then brush with more of the warm apricot glaze. Serve with whipped cream or crème fraîche. |
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