Portuguese Fruit Tartlet
Also known as: Portuguese Fruit Tartlet · Fresh-Fruit Tartlet
Sweet pastry, cream and colourful fruit protected by a film of jelly.
- Origin
- Portuguese pastry-counter tradition
- Region
- Portugal
- Season
- Year-round · fruit varies
The low Tartelette de Frutas uses a fluted sweet-pastry shell, a layer of pastry cream and fresh or preserved fruit. Strawberry, kiwi, peach and citrus are displayed openly and finished with clear jelly.
The jelly adds shine and reduces oxidation. A tall presentation related to Bom Bocado also exists, using whipped cream instead of pastry cream.
- Sweet pastry
- Pastry cream or whipped cream
- Fresh or preserved fruit
- Jelly glaze
A crisp shell, soft cream, fresh fruit and variable acidity beneath a sweet glossy finish.
The low form uses pastry cream; the tall form uses whipped cream. Fruit selection changes with season and shop.
It is common in Portuguese pastry shops, usually chilled and displayed beside apple tarts and whipped-cream cakes.
Green tea, coffee or dry sparkling wine.
The source gives no inventor, date or locality. Its identity rests on a display-case solution: combine a stable shell and cream with fruit vulnerable to air, then protect it with jelly.
In Portugal, the tall whipped-cream version is described as more common, although the low tartlet is the form that gives the cake its name.
Sources: fabricoproprio.net
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