Fresh Fruit Tart, an explosion of colors!
And finally back after a long break! π
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 oneβs 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 minutes
- Cook Time : 18 minutes
Ingredients
- flour - 200 g
- butter - 100 g
- sugar - 3 tbsp
- egg - 1
- vanilla extract - 1 tsp
- salt - a pinch
- cold water - if needed
- For the topping:
- mixed fruit - of your choice
- jam - 3 tbsp
- water - 2 tbsp
Instructions
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! π
I am entering it into "Recipe of the week" over at "A Mummy too" and to Ren BehanβsΒ Simple & in Season for May.
(1 votes, average: 5.00 out of 5)
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Dear Alida I missed you and Im so happy you comeback!
This crostata look georgeous I love it!
xo
Thank you Gloria π
Hi Alida,
I have been thinking about you and went to your blog, Bingo, you just posted something. What perfect timing. Welcome back! Hope that you had a good rest. I love the way you re-created your blog. Very nicely done.
This crostata with fruit is just beautiful to look at. I love the way you placed all the fruit to look like a blooming flower. You are so creative. I also love this type of tart. Your imagination can go wild with what you put on the pastry tart. It looks delicious, you hate to eat it as it looks like a lovely photo. They really are easy to make and your tips to keep everything cold is really what makes the dough so light and tasty. Thanks for sharing…
I will be looking forward to your many wonderful creations in the future. PS..I hope your entries win for you. Good Luck, you deserve it.
Blessings on your return…Dottie π
Thank you Dottie, I love reading your comments sooo nice and sweet :-))
YEAH! happy to see you back! Love the new site layout….and of course I love this recipe…gosh….looks like something I see at the pasticceria! I am so impressed! Beautiful work!
grazie cara. It is easier than it seems though. Bacioni!
So happy to see you back, Alida, and what a beautiful tart to celebrate with! The homemade pastry crust looks delicious and I love the way you’ve arranged the fruit – so lovely. Who could resist!
Thank you Mark, I am so pleased to be blogging again, we loved this tart. I think I might make another one soon! X
Dear Alida, Ciao!! That tart is a work of art!! and so delicious and refreshing. Blessings, Catherine xo
Thanks Catherine, it went very quickly! π
Ciao, mia cara Alida, bentornata, finalmente ti ritrovo, mi sei mancata sai? Hai ripreso alla grande con questa meravigliosa crostata alla frutta, complimenti! Un abbraccio!
Grazie cara! Baci!!
I’m so glad that I was browsing #recipeoftheweek posts to find your dessert! I love desserts myself and your fat free pineapple sponge cake also caught my eye! I’m bookmarking your site- you can’t beat a good pudding!!
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