If there’s a dessert that immediately evokes summer, it is undoubtedly the Summer Fresh Fruit Tart. In this version, I offer you a very simple recipe with ready-made shortcrust pastry, peaches, apricots, and cherries. Colorful, light, and fragrant, it’s the perfect dessert to bring to the table at the end of a meal or to serve at snack time. What I like most is that it is prepared in a few steps, and the result is always spectacular: a true joy for the eyes and the palate.
If you want a fresh, simple summer dessert that everyone will enjoy, this tart is the right choice.
Let me know if you try it; I always care about your opinions.
Anna – lappetitovienmangiando
For those who want to make shortcrust pastry by hand, don’t miss the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 packages shortcrust pastry
- 2 peaches
- 2 large apricots
- 16 cherries
- 4 tablespoons sugar
- 1 egg
- to taste powdered sugar for decoration
Tools
- 1 Pie pan
- 1 Bowl
How to Prepare the Summer Fresh Fruit Tart
We carefully wash the fruit under running water and dry it well. Pit the apricots and peaches and slice them to a thickness of about 1/2 inch. Do the same with the cherries, if possible without cutting them into pieces, by removing the pit in a spiral. Place all the fruit in a bowl and mix.
Remove the packaging from the two pastry packs, place one over the other, and lay them inside a pie pan about 9 inches in diameter, using parchment paper as a base. Prick with a fork and pour the mixed fruit on top.
Sprinkle with sugar and fold the edges of the pastry towards the center of the tart. Brush with beaten egg and sprinkle with more sugar to make the surface crispy and golden
Now bake in a preheated oven at 356°F for about 35/40 minutes, or until it is well browned.
Serve our Summer Fresh Fruit Tart once it has cooled, dusting it with powdered sugar as desired. We can also accompany it with vanilla ice cream.
Tips, Variations, and Storage
The summer fresh fruit tart keeps at room temperature for one day, covered with a cake dome.
If it’s very hot, it’s better to keep it in the fridge for up to two days, making sure to take it out 15 minutes before serving.
We can replace peaches, apricots, and cherries with other summer fruits such as plums, figs, or berries.
Instead of ready-made pastry, we can use homemade pastry for an even more genuine result.
If we want, we can add a few tablespoons of apricot jam on the base before arranging the fruit.
FAQ (Questions and Answers)
Can I make it in advance?
Yes, the tart can be prepared the night before and decorated with powdered sugar just before serving.
Can it be made with cream?
Sure, just bake the base and fill it with custard and fresh raw fruit afterward.
