fond de tarte crue au pain

Fruit Compote Tart

This no-bake tart crust is made of bread crumbs and chopped dates. Be sure to give the crust time to firm up in the refrigerator so you will be able to slice the tart easily.





Makes one 9-inch (23-cm) tart


18 ounces (510 g) seasonal fruit, such as strawberries, plums, and apricots in the summer or pears, quince, and apples in the winter, plus more to garnish
2 teaspoons sugar
One 1-inch (2.5-cm) piece fresh ginger, peeled and grated
1 star anise (optional)
2 tablespoons (30 ml) water
Fine sea salt
Unsweetened whipped cream or crème fraîche, for serving (optional)


Trim, pit, or core the fruit as necessary and coarsely chop.


Put the fruit in a medium saucepan and add the sugar, ginger, and star anise. Add the water and stir to combine.


Cover and cook over medium heat, stirring occasionally, until the fruit softens; the time will vary depending on the fruit (about 5 minutes for berries and 15 to 20 minutes for pears).


Remove the lid and cook until the liquid reduces and the fruit mixture thickens another 5 minutes. Remove and discard the star anise and let the compote cool to room temperature. The compote will continue to thicken as it cools.


Spoon the compote into the chilled tart shell and refrigerate until cold. Serve with additional fresh fruit on top and whipped cream or crème fraîche, if desired.