And finally back after a long break! 🙂
Today I am sharing this colourful tart I have just made to sweeten up my weekend.
Tart, or crostata in Italian is one of my favourite cakes: so fresh, tasty and colourful it is like summer on a plate! With so much fruit available at this time of year it is the best time to bake and enjoy a proper homemade fruit tart.
Making a tasty tart is easier than most people think. The most important thing for a good shortcrust pastry is to work your ingredients quickly and keep them cool. Eggs and butter should come straight from the fridge and if you need to add water to combine your ingredients then that should be cold too.
Use a fork to stir the ingredients at first and only use your hands to combine them at the end in order to make a smooth ball. Of course you could also use a food processor if you prefer.
The butter should spend as little time in one’s bare hand as possible as the heat will just make the tart hard instead of crumbly and buttery. Cut the butter into small cubes with a knife and that will help speeding up the process.
- Prep Time : 45 min + 30 min resting time minutes
- Cook Time : 15-18 minutes
On your working top put the flour, the egg, sugar, vanilla extract and salt and with a fork stir the ingredients in well
Add the cold diced butter and working quickly with your hands combine the ingredients well together to make a smooth ball. If it feels sticky put it in the fridge for 30 minutes wrapped in cling film.
Lay the pastry on a round baking tray and flatten it with your hands or with a rolling pin. Prick it over the base with a fork to avoid the formation of air bubbles (or cover it with beans) and bake it at 180C for 15-18 minutes until slightly golden
Wash and slice the fruit finely
Spread 1 tbsp of jam over the tart
Lay the fruit over the tart alternating the colours
In a sauce pan stir the remaining jam with 2 tbsp of water over a source of heat to reach a runny mixture, then brush the tart with it. This will give it an attractive and glossy colour. You could use gelatin for cakes if you prefer.
Et voila'! Your tart is ready! Not so difficult after all. And now switch your oven on and start making one yourself too! 🙂
I am pleased to enter this into "Made with Love Mondays" hosted by Javelin Warrior. Thank you Javelin for hosting!
Also I am entering it into "Recipe of the week" over at "A Mummy too" hosted by Emily.
And last but not least as I have used fruit which is in season now, particularly UK strawberries which are exceptionally tasty this year, I am entering this into Ren Behan’s Simple & in Season for May.