Exotic Fruit Tranche Recipes

Exotic Fruit Tranche Recipe

This is a good way to make the most of a small selection of exotic fruit and looks simply amazing.

Ingredients :

175g/ 1.5 cups

50g/ 1/4 cup

25g/ 2 tbsp

50g/ 1/4 cup


15ml/ 1 tbsp

115g/ 1/2 cup

For the Filling

150ml/ 2/3 cup

250g/ 1 cup

25g/ 1/4 cup

90ml/ 6 tbsp

15ml/ 1 tbsp

450g/ 3 cups

plain flour

unsalted butter

white vegetable fat

caster sugar

egg yolks

cold water

apricot conserve, sieved and warmed


double cream, plus extra to serve

mascarpone cheese

icing sugar, sifted

apricot conserve, sieved

white or coconut rum, to glaze

mixed prepared fruits, such as mango, pawpaw, star fruit, kiwi fruit and blackberries

grated rind of 1 unwaxed orange

Method :

Sift the flour into a bowl and rub in the butter and white vegetable fat until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Add the egg yolks and enough cold water to make a soft dough. Thinly roll out the pastry between two sheets of clear film and use the pastry to line a 35 x 12 cm/ 14 x 4.5 in fluted tranche tin. Allow the excess pastry to hang over the edge of the tin and chill for 30 minutes. Preheat the oven to 200oC (400oF), Gas 6. Prick the base of the pastry case with a fork, and line with non-stick baking paper and baking beans. Bake for 10-12 minutes. Lift out the paper and beans and return the pastry case to the oven for 5 minutes. Trim off the excess pastry and brush the inside of the case with the warmed apricot conserve to form a seal. Leave to cool on a wire rack. Make the filling. Whip the double cream to soft peaks, then stir it into the mascarpone with the icing sugar and orange rind. Spread the mixture inside the cooled pastry case and top with the prepared fruits.

Serves 8

If you don't have a tranche tin, line a 23cm/ 9in flan tin with the pastry.

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