The summer tart is a fresh dessert suitable for this time of year 😉
These days, the temperature is not muggy: it feels comfortable without sweating.
Hopefully, it lasts because the humidity of the past few days was unbearable.
I had been having breakfast with just cookies for a while, but now I want to change and make a cake.
I’m always drawn to fruit desserts, but this time I wanted to make a fresh cake with fruit.
So, I wanted to experiment with this tart filled with cheese cream, fresh whipped cream, and garnished with seasonal fruits like peaches and blueberries.
In addition to peaches and blueberries, you can also use other fruits like apricots, raspberries, and blackberries.
It’s a fresh tart not only for breakfast or a snack because it can be enjoyed at other times of the day too.
P.S.: Besides this fresh recipe, also try the:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Summer Tart
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 8 tablespoons vegetable oil
- 1/4 cup water
- 1/2 packet baking powder
- 1 lemon zest (grated)
- 5 oz sweetened whipping cream
- 6.7 oz cream cheese
- 2 peaches
- 1.8 oz blueberries
Steps for the Summer Tart
Prepare the shortcrust pastry:
On the table, pour the flour, sugar, and baking powder. Add the oil, water, and grated lemon zest. Mix quickly with your hands to form a ball.
Wrap it in plastic wrap and store it in the fridge for an hour.
Prepare the cream:
Whip the cold cream with electric beaters and pour it into a bowl, add the cream cheese and mix everything with a spatula.
Line a cake pan with parchment paper and lay the well-rolled ball on it.
Pour the obtained cream, leveling it well with a spoon or spatula.
Garnish with slices of peaches and blueberries.
Preheat the oven to 356°F in static mode and bake the summer tart for about 35 minutes.
Let it cool, store in the fridge and consume within a few days.
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