Pâte de fruits

  • Petit four
  • 4
  • 60 minutes
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A pâte de fruits is a type of traditional French confectionery made of a set fruit paste. The flavour of the fruit is concentrated, similar to making a jam, with sugar and pectin, before setting and dusting with sugar. Often made with orchard fruits such as quinces, apples, apricots or plums, Frances Atkins' opts for vibrant raspberries for a delicious sweet or petit four.

First published in 2015
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Ingredients

Metric

Imperial

  • 500g of raspberries
  • 500g of caster sugar, plus extra for sprinkling
  • 30g of pectin

Equipment

  • Blender
  • Thermometer
  • 20cm square tin

Method

1
Purée the raspberries, add with the sugar and pectin to a pan and heat until the mixture reaches 110ºC - it should be thick by this point
2
Pour into a 20cm square tray lined with silicone paper to set, then cut into squares and sprinkle with sugar
First published in 2015
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The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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