Baking is such a relaxing and therapeutic activity. I love the precision is involves, but at the same time, cause I am so comfortable with baking, I can play around with ingredients and flavors now, and I know it will still turn out good. I took a Pie and Tart class from the Tante Marie Cooking School a few years ago, which was one of the most wonderful classes ever. I learnt to make so many different kinds of pies and tarts, and my favorite was the fruit tart! I love how the Pate’ sable’e Dough is so simple to make, and also the pastry cream is not too sweet, letting the flavors of the summer fruit shine through.
My daughter has loved rainbows and colors ever since she could understand colors! She loves rainbow foods, and I would make yogurt snacks for her, with rainbow fruits since she was a baby. When I am cutting vegetables for our dinners, she will come by and eat raw veggies just like that, making me a proud mama! I was itching to bake something a couple weekends ago, and she said ” Mama, why don’t you make a rainbow tart?” Looked into my fruit stash and I pretty much had everything for the Rainbow Tart, except Kiwis, but I had Green Pluots, which would work just as well for the green color in the rainbow!
The pate sable’e dough is made with dark rye flour and all purpose flour, and I also added ginger powder, cause ginger makes anything so flavorful and is a perfect accompaniment to fruit! I used freeze dried raspberries, to add to the pastry cream, to give it that pretty pink color, which cannot be seen much in the pictures cause the fruit is supposed to cover all the pastry cream in a fresh fruit tart.
I used blackberries, blueberries, king pluots, green pluots, nectarines, peaches, strawberries as all of the fruits in this fruit tart. Be creative, and use whatever fruit you can get on hand, just make sure that they are crisp, and not soft or juicy else it will dampen the pastry cream.
I hope you enjoy this recipe and get a chance to make this wonderful tart. If you do make it, please do not forget to use the hashtag #thejamlab on Instagram and/or leave a comment in the blog post below.