I'm making Tartelettes aux fruits for my french class. My recipe says to cook the fruit on the crust of the tart, but I'm a little confused about that. I tried it, and exactly what I thought would happen happened: the crust is kind of gooey and half cooked where the fruit is on it.
I was wondering if in France they really make them by cooking the fruit because I know in the US fruit tarts always have fresh fruit on them. Is my recipe wrong, or is that just how they're made: kind of goopy inside? It seems odd, but I don't know. And if they do cook the fruit then how can I make the crust crispy and flaky instead of goopy? Without the little mini pie pan things they usually use, because I don't have those and the recipe just says to use a bowl or cup to cut circles in the dough...
Thanks!
I was wondering if in France they really make them by cooking the fruit because I know in the US fruit tarts always have fresh fruit on them. Is my recipe wrong, or is that just how they're made: kind of goopy inside? It seems odd, but I don't know. And if they do cook the fruit then how can I make the crust crispy and flaky instead of goopy? Without the little mini pie pan things they usually use, because I don't have those and the recipe just says to use a bowl or cup to cut circles in the dough...
Thanks!