A fresh summer dessert, the upside-down summer fruit tart is ideal for parties, breakfast or an afternoon snack.
This kind of “soft tart” is usually called a Californian cake or tart made with a clever mould.
What do we mean by clever mould? It’s a cake pan that you invert after baking so you have a nice hollow to pour the cream into, with a soft sponge-like shell similar to a sponge cake.
Also check out other fruit tarts — you might like this Upside-down summer fruit tart
- Difficulty: Easy
- Cost: Budget
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients — Upside-down Summer Fruit Tart
- 1 2/3 cup type 2 flour
- 6 2/3 tbsp cornstarch
- 1/2 cup unrefined cane sugar
- 1/4 cup sunflower seed oil
- 1 cup almond milk (≈ 8.5 fl oz (250 ml))
- 1 packet baking powder
- 1 pinch sea salt
- 2 cups almond milk (≈ 16.9 fl oz (500 ml))
- 6 2/3 tbsp cornstarch
- 1/4 cup unrefined cane sugar
- 1 pinch sea salt
- 1 tbsp lemon (zest)
- 1 pinch turmeric powder
- 2/3 cup strawberries (≈ 3.5 oz (100 g))
- 2/3 cup raspberries (≈ 3.5 oz (100 g))
- 2/3 cup blueberries (≈ 3.5 oz (100 g))
- 4 figs
- 1 peach
- 2 sprigs red currants
- 10 leaves mint
Tools
- 1 Stampo per crostate
Steps
In a bowl combine the flour, cornstarch, sugar, a pinch of salt, the grated lemon zest and the baking powder.
In a separate container emulsify the almond milk with the oil, then pour over the dry ingredients while stirring until you obtain a soft batter.
Oil the pan well and dust with breadcrumbs, pour in the batter and bake in a conventional oven at 356°F for thirty minutes.
Remove from the oven and let cool before turning the cake out onto a serving plate.
In a small saucepan gently bring the plant-based milk to a simmer, add the cornstarch, the sugar, the lemon zest, a pinch of turmeric and a pinch of salt.
Keep stirring until the cream thickens, it will take about ten minutes.
While the cream cools slightly, remove the cake from the pan by inverting it carefully onto a serving plate.
Spread the cream over the cake, let it come to lukewarm, meanwhile wash and prepare the fruit and then decorate also with mint leaves.
Tips from Timo e Lenticchie
You can add almond flour or desiccated coconut instead of cornstarch, or even cocoa in the batter. You can lighten the batter by using water instead of plant milk.
You can replace the classic cream with frangipane cream or rice cream. Finally, you can make the same cake in every season with different fruit.
