When I was little, every time my family went to Delifrance for breakfast on the weekends, there would only be one thing on my mind — those dainty little fruit tarts filled with custard cream, glistening behind the glass display. After rushing through my scrambled eggs & croissant, I would then slowly and leisurely savour my dessert, til there was not a single crumb left on the plate. Now, even though I’ve outgrown my childhood obsession with those Delifrance pastries, I can never resist a good fruit tart.
I did not plan on making these tarts, at all. It was just the result of trying to use up some shortcrust pastry left after baking Nutella Banana Tarts for a picnic. Crème patisserie flecked with tiny vanilla seeds was spread over the buttery-crisp pâte sucrée tartlets. Then, juicy and ripe in-season nectarines were sliced and arranged over the custard filling. The combination of fresh nectarines bursting with juice and the vanilla custard atop a caramelised tart shell was amazing. It was light, fresh and very satisfying. I decided to skip the usual gelée glaze over the fruit simply because I was feeling lazy. Feel free to glaze the tops with an apricot gelée for a more polished looking dessert. Continue reading