Soften the dough by massaging it with your hands for a few seconds. Dust the dough and work surface with flour, then roll out the dough using a rolling pin until 1 to 1 ½ inch thick. Wrap the dough around the rolling pin and then unravel it on a ungreased baking dish. Remove the excess dough that is sticking over the sides of the pan by pressing down on the edges of the pan and giving the tart a perfectly round shape.
With the tines of a fork prick the bottom of the tart, then cover with a circular sheet of parchment paper. Place a weight, like rice of dried beans, on the parchement paper so that the tart shell cooks uniformly. Then bake the tart in a preheated 375 ° F oven for 15 minutes. In the meantime, wash and clean the fresh fruit and eventually cut it to pieces.
When the tart shell is ready, remove it from the oven and let cool. Then, with the help of a pastry bag, fill it with cream and cover with the prepared fruit. If desired, decorate the pie with a dusting of powdered sugar. Eat the tart immediately or store it in the fridge for one, maximum two, days.
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