Fruit tart

Fruit Tart – Recipe with Simple Crust, Pudding, and Fruits

On weekends or when I have fresh fruits at home, I make this tart a few times a month because it doesn’t require complicated ingredients and doesn’t need much planning ahead. The crust comes together quickly, and while it bakes, I prepare the pudding and the fruits. I never bother with a flaky crust, and instant pudding is practical enough for everyday desserts.

Quick Info

Total time: approximately 45-60 minutes
Preparation time: 15-20 minutes
Baking time for the crust: 15-20 minutes
Servings: 8-10
Difficulty: easy
Recipe type: fruit tart, family dessert

Ingredients

3 eggs
3 tablespoons sugar
3 tablespoons flour
vanilla extract (to taste)
2 packets of pudding (usually vanilla)
fruits of your choice (peaches, sour cherries, strawberries, or whatever you have)
1 packet of gelatin
(sugar, milk, etc. for pudding, according to package instructions – see steps)

Instructions

1. For the crust: Preheat the oven to the usual temperature for baking (about 180°C, if you have an oven with settings). Separate the eggs. Beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar, then add the vanilla extract.

2. Once the mixture is stable and shiny, gently fold in the egg yolks and flour. Mix everything gently with a spoon or spatula to maintain the volume.

3. Pour the batter into a greased or lined tart pan, leveling it off without pressing too hard, and place it in the preheated oven. Baking takes about 15-20 minutes – the crust should be lightly browned and springy to the touch. Let it cool in the pan.

4. In the meantime, prepare the pudding according to the package instructions. (This usually means boiling milk with sugar and the pudding powder.) It’s important to have it ready while the crust is still warm.

5. Pour the hot pudding directly over the crust while it’s still in the pan. Level it quickly. Place the washed and sliced fruits on top while the pudding is still warm, so they settle nicely.

6. Prepare the gelatin separately according to the package instructions. Once it’s ready, pour it slowly over the fruits to set them and give a nice shine.

7. The tart should chill for a few hours before slicing. It tastes much better after it has cooled completely and the pudding and gelatin have set.

Why I Make This Recipe Often

This tart is quick, doesn’t require complicated techniques, and the ingredients are readily available. I love that I can use any kind of fruit – fresh or canned – and it keeps well in the fridge. It’s suitable for any occasion, not just special ones. If there are leftovers, it’s still good the next day.

Tips and Variations

Tips

The egg whites must be beaten well; otherwise, the crust won’t be fluffy.
Add the fruits while the pudding is still warm to prevent them from sliding.
The gelatin should be slightly cooled before pouring it over the fruits to avoid melting the pudding.
It’s easier to cut the tart after it has been in the fridge for at least two hours.
If the crust sticks to the pan, run a knife around the edges before removing a slice.

Substitutions

You can use any seasonal fruits or well-drained canned fruits.
Chocolate pudding works, but the tart will be sweeter.
If you don’t have vanilla extract, a bit of grated lemon zest will do.

Variations

For a different flavor, combine tart fruits with sweet ones.
Add a few mint leaves on top for presentation, if you have them.
You can also make individual tarts if you have smaller pans.

Serving Ideas

The simplest way: cold, directly from the pan, sliced.
It goes well with a bit of whipped cream.
It’s also suitable as a dessert for family meals.

Frequently Asked Questions

1. Can I use only canned fruits?
Yes, canned fruits can be used, just make sure to drain them well first.

2. What type of pudding works best?
I most often use vanilla pudding. Chocolate also works, but it depends on the type of fruit you use on top.

3. Can it be made without gelatin?
Gelatin helps to set the fruits. Without it, the fruits may slide, and the tart won’t hold together as well when sliced.

4. Can the crust be made with a different type of flour?
I haven’t tried it with whole wheat or gluten-free flour, but I believe the texture will be different, denser.

5. How can I tell if the crust is baked?
Check by gently pressing with your finger – it should be springy and not sticky. If you like, test with a toothpick.

Nutritional Values

Approximately, per serving (out of 10):

Calories: about 180-220 kcal
Protein: 4-5 g
Carbohydrates: 30-35 g
Fat: 4-5 g

These values depend on the type of fruits, pudding, and whether you add whipped cream. The tart is not very heavy, but it contains sugar and carbohydrates from the pudding and crust.

Storage and Reheating

The tart keeps well in the fridge for 2-3 days, covered. I don’t recommend reheating – it’s served cold. If it sits too long, the gelatin and pudding may release a little water, but the taste won’t change significantly.

This recipe is perfect when you want a quick dessert without too many fuss or techniques. If you try it, see how you like it and adjust based on what you have at home.

 Ingredients: 3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 vanilla essence, 2 packets of pudding, peaches, cherries, strawberries, or any other fruit, 1 packet of gelatin

 Tags:  fruit tart sweet tarts