The delight of Pate de Fruit is their simplicity. They make a perfect petit four. They are both easy to make but also contain few ingredients. This allows the fruit flavour to shine through. Pectin and Tartaric acid can be found online and bought in small quantities.
- Prepare the tray by lining it with 4 layers of cling film.
- Combine the caster sugar and pectin, mix thoroughly and then sieve together into a second bowl
- Combine the acid with an equal amount of water. Leave this sitting inside the frame so you cannot forget to add it to the hot mixture later.
- Bring the puree to a simmer and whisk in the sugar/pectin. Once this is completely combined and back to a simmer add the glucose and stir to dissolve.
- Heat to 107°C stirring constantly
- Remove from the heat and stir in acid then carefully pour into the prepared frame and allow to set. Dust with granulated sugar.
For 18x15cm Tray / Frame
250g Raspberry Puree
280g Caster Sugar
4g Tartaric Acid
Tim’s Top Tip
Pate de Fruit store well in an airtight container. If they get sticky and the outer coating of sugar dissolves they can be redusted. Different fruits can be used but may require differing amounts of pectin and acid. Google is your friend here, with a number of online resources listing the amounts you need by fruit flavour.