Fruit Tarts with Bakbel Fillings

Group A
Ingredient
KG
Cake Flour
0.270
Icing sugar
0.100
Compound Vanilla with Seeds
0.006
Eggs
0.050
Salt
0.002
Butter Unsalted
0.160
Almond Powder
0.040
Total Weight: 0.628
Group B
Ingredient
KG
SPECULOOS CRUMBLE
0.050
Total Weight: 0.050
Group C
Ingredient
KG
Bakbel Fruit Filling
0.250
Total Weight: 0.250
Group D
Ingredient
KG
Butter Unsalted
0.100
Cake Flour
0.140
Sugar
0.090
Almond Ground
0.080
Compound Vanilla with Seeds
0.010
Total Weight: 0.420

  1. Prepare the basic sugar dough and allow it to rest in the chiller. Roll out the dough, line the tart shell, and blind bake until partially cooked.

  2. Sprinkle a thin, even layer of Speculoos crumble over the baked tart shell to prevent the base from becoming soggy.

  3. Pipe the fruit filling into the tart shell and spread evenly with a spatula.

  4. Prepare the basic crumble by rubbing all ingredients together, keeping the butter cold. Sprinkle the crumble over the fruit filling and bake at 180°C until golden brown.

Display Conditions

Ambient

Category

Bakery

Occasion

Afternoon Tea, Celebration, Christmas, Mother's Day, Summer, Valentine's Day

Finished Product

Dessert, Fruit Tart

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