The fruit tart is the result of the harvest from my plants which, at this time, are quite prolific.
However, the fruit ripens within a few weeks, so between jams and cakes, I try to use it to the fullest. From a fruit salad, I created a really delicious tart.
And with the addition of homemade jam, with very little sugar, it really made a difference.
The pastry is strictly butter-free, fragrant, and light.
Colorful, as I love colors, they bring me joy and serenity.
If you agree and like my recipe, I also recommend the blueberry tart
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the fruit tart
- 1 3/4 cups Type 2 flour
- 1 egg and one yolk
- 1/3 cup unrefined sugar
- 3 1/2 tbsp sunflower oil
- 1/4 cup water
- 1 lemon zest grated
- 1 tsp baking powder
- Plum jam
- 3 nectarines
- 6 plums
- 3.5 oz red and yellow raspberries
- to taste powdered sugar
Tools for making the fruit tart
- Ovens electric oven
- 1 Cake tin Cake tin
- 1 parchment paper
Steps for the fruit tart
In a bowl, combine the flour, egg plus yolk, oil, water, and sugar, and knead
well first with a spoon then with your hands until you get a nice compact dough. Wrap it in cling film and let it rest in the fridge for at least half an hour.
In the meantime, clean and cut the washed and pitted nectarines and plums into slices.
Take the pastry out of the fridge and roll it out in a baking dish lined with parchment paper, and with a fork, make small holes so the pastry doesn’t form protrusions. Add the plum jam and lastly the fresh fruit.
Bake at 350°F for about 30 minutes
Let it cool and add powdered sugar to the edges and… enjoy your tasting!
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