Tarte aux fruits rouges

Perrine Rouchouse’s selected red-fruit tart sets strawberries, blackberries, raspberries, cherries and redcurrants over a Breton biscuit base baked with almond cream. The finished fruit arrangement sits above the crisp and tender base rather than baking with it.

Egg yolks and sugar are beaten together before softened butter and baking powder are mixed in. Sifted flour completes the dough, which chills before it is rolled into a buttered square frame.

A separate almond cream mixes butter and sugar with a whole egg and almond powder. Bitter-almond extract is an optional flavouring, and this cream spreads over the unbaked biscuit dough.

The biscuit and almond cream bake together, then cool completely before the frame is removed. The two layers form one base for the fruit topping.

The five fruits are washed, dried and cut before being arranged over the cooled base. An optional finishing detail coats the bases of raspberries with icing sugar and fills them with prepared raspberry purée.