Cuisine sans frontières: Fruit tart

Don't waste your old, forgotten almost rotten fruits! Bake a tart with them!

THE FRUITS

Here we have:

- 3 small apples

- 2 kiwis

- 3 small bananas

- a mango

- a pear

You must be wondering: "But what is she doing with the fruits in this saucepan?"

I cook them a little in 40g butter, 20g brown sugar & some lemon drops. I stop before they get caramelized, we don't want that.

Now for the pastry... Do It Yourself, it is So. Much. Better!

- 250g flour

- 125g soft butter

- 1 egg yolk

- 50 ml/g water

- 1 pinch salt

Pour the flour and salt in a jar, add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. You can add a pinch of cinnamon to the dough, you will get a nice surprise =)

Add the egg yolk and the water in the center of the dough and stir by hand until the dough comes together.

The pastry should be of a suitable consistency for rolling.

For the filling (called migaine in French)

- 2 eggs

- 75g sugar

- 1 packet vanilla sugar

- 200g / 20cl liquid crème fraîche (if you can't find any crème fraîche in your country, sour cream or single cream could be the equivalent)

Combine eggs and sugars in a bowl and whisk until they are thoroughly blended.

Add the cream, and stir together.

Tip: grease your baking pan, cut out a circle in a greaseproof paper, and put it in the pan. Once baked, it will be easier to remove the tart from the pan

Roll out the pastry, put it gently in the baking pan, adjust the pastry brims, add the fruits and then the filling.

Just before putting in oven, I added giant chocolate chips, and with the remaining dough I made stars with a cookie cutter.