From the kitchen at Leroux Creek Inn:
Yvon demonstrates a Christmas season desert, “Tarte aux Fruits” in the kitchen at Leroux Creek Inn Hotchkiss, Colorado. This desert uses puff pastry dough, with one sheet for each desert. The finished product is a festive addition to any holiday meal.
Yvon’s demonstration video:
Tarte aux Fruits
1/2 package Pepperidge Farm Puff Pastry Sheets
2 Kiwi Fruit
6 oz Raspberries
1 Egg Yoke
1 tbs Flour (for working the dough)
2 tbs Sugar (for Whipping Creme)
16 oz. Heavy Whipping Creme
2 tbs Apricot Jam (for the glaze)
Powdered Sugar (snow for the finish)
Oven: 400 or 425 degrees depending on elevation.
The video gives a complete step-by-step instruction for making the Tarte aux Fruits.