The sweet fruit tart is definitely one of the most appreciated desserts in every season and with any type of fruit. Colorful and well assorted, it attracts both sight and taste.
A fragrant shortcrust pastry, strictly without butter, filled with a sweet custard and lots of good fruit. And here you can really go wild and have fun, thanks to the great variety of fruit available all year round. So play with colors and flavors.
The ideal is to prepare it with seasonal fruit.
A tart that can be enjoyed from breakfast to snack time or as a dessert after meals.
My tart already feels like spring, so I am playing a bit early, but I just couldn’t resist at the fruit stand while shopping. It just called me.
The mold I used has a diameter of 8.66 inches.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Preparation of the Sweet Fruit Tart
- 1 shortcrust pastry
- 17.6 oz custard
- 1 kiwi
- 3 strawberries
- 12 blackberries
- 2 grapes
- 2 sprigs red currants
- 3.5 oz blueberries
- 2/3 cup water
- 1/5 cup sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 5.3 oz type 1 flour
- 1 egg
- 2 tbsp sunflower oil
- 1/4 cup sugar
- 1 tsp baking powder
- 1/3 orange zest
- as needed rice or beans
Tools
- 1 Tart Pan
- Parchment Paper
- 1 Saucepan
- 1 Wooden Spoon
- 1 Spoon
- 1 Bowl
Steps for the Preparation of the Gelatin and Shortcrust Pastry
To prepare the gelatin, let’s start by pouring into a saucepan 100 ml of water and the sugar. Mix well with a wooden spoon until the sugar dissolves. In another saucepan, or container, dissolve the cornstarch, or potato starch, with the remaining water and lemon juice, all with the heat off. Then combine everything in one saucepan and bring to a boil, and let it boil for about 3 minutes, always stirring, until it thickens enough to coat the spoon, and then let it cool completely.
Meanwhile, in a bowl, pour the flour, egg, sugar, seed oil, baking powder, and the zest of one-third of an orange. Then mix roughly with a wooden spoon, then knead with your hands, even directly inside the bowl, until you get a smooth and compact dough, and set aside. You don’t need to put it in the fridge.
To prepare the delicious sweet fruit tart, let’s start by washing the fruit and removing any leaves and stalks. Cut the strawberries into wedges, the grapes in half, and the kiwis into slices.
Then roll out the shortcrust pastry on a 22 cm cm mold, lined with parchment paper, creating edges half a centimeter high. Prick the bottom with a fork and add another sheet of parchment paper on top of the shortcrust pastry, covered with rice, I used black rice, or beans, which will allow the shortcrust pastry to maintain the same thickness and not create bubbles during cooking, and bake at 356°F for about 20 minutes until the edges are lightly golden.
After baking, take it out and let it cool completely. Then fill evenly with the custard using a spoon and decorate with fresh fruit as desired.
Finish by covering the fruit evenly with the gelatin and let it rest for an hour.
After the time has passed, serve and … enjoy!
Advice and Notes
The sweet fruit tart can be stored in the fridge for two days, sealed airtight.
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