Crispy fruit tart
Crispy Fruit Tart - an explosion of flavors and colors!
When it comes to desserts, there is nothing more delightful than a tart with fresh fruits. The sweet and juicy aroma of seasonal fruits, combined with a crispy and crumbly crust, turns each slice into a true celebration of taste. This crispy fruit tart recipe is not only delicious but also a perfect opportunity to use seasonal fruits as well as those from the freezer when the urge to cook strikes.
Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8
The story behind the recipe
It is said that the tart was one of the first forms of elaborate desserts, appearing on the tables of those who had access to fresh and diverse ingredients. It has evolved over time from a simple crust filled with fruit to the sophisticated creations we see today. The crispy fruit tart is a version that blends tradition with innovation, making it perfect for any occasion, from gatherings with friends to festive family meals.
Ingredients
For the tart crust:
- 600 g flour
- 5 tablespoons brown sugar
- 5 tablespoons granulated sugar
- 100 g butter (preferably at room temperature)
- 150 g lard (or butter for a healthier alternative)
- 4 egg yolks
- 4 tablespoons sour cream
- 1 teaspoon baking soda
- A pinch of salt
- Grated zest of one lemon
- Vanilla essence (optional)
For the filling:
- 800 g strawberries (fresh or thawed)
- 300 g blueberries (fresh or thawed)
- 300 g raspberries (fresh or thawed)
- 150 ml raspberry syrup (or other fruit syrup)
- 2 tablespoons sugar
- 2 tablespoons cornstarch
Step-by-step instructions
1. Preparing the dough:
Start by gathering all the ingredients for the crust. In a large bowl, sift the flour together with a pinch of salt and baking soda. Add the brown sugar and granulated sugar, mixing well.
Grate the lemon zest into the flour mixture, adding a note of freshness. Incorporate the butter and lard, cut into cubes, and knead with your fingers until you achieve a sandy texture. It is important for the butter to be cold to obtain a crispy crust.
2. Forming the dough:
Add the egg yolks, sour cream, and vanilla essence. Mix with a spatula or by hand until the dough becomes homogeneous. If it is too dry, add a little cold water. Wrap it in plastic wrap and let it chill in the refrigerator for an hour to firm up.
3. Preparing the filling:
Meanwhile, wash the strawberries, blueberries, and raspberries. Cut the strawberries into smaller pieces and place them in a bowl. Sprinkle 2 tablespoons of sugar over them and let them sit for 15-20 minutes to release their juice.
Squeeze the obtained juice and combine it with the raspberry syrup to achieve a total volume of 400 ml. In a saucepan, mix the cornstarch with a little syrup, then add the remaining syrup and place the saucepan over low heat. Bring the mixture to a boil, stirring constantly, until it thickens. If you prefer a softer jelly, do not leave it on the heat too long.
4. Assembling the tart:
Preheat the oven to 180°C. Remove the dough from the refrigerator and keep a small part for decoration. Roll out the rest in a tart pan lined with parchment paper. Use your fingers to flatten it evenly.
Place the fruits (strawberries, blueberries, and raspberries) on the crust, then pour the jelly over, covering all the fruits. From the reserved dough, you can cut out shapes (stars, hearts, or anything else you desire) and place them on top of the filling.
5. Baking:
Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust turns golden. If you notice that the tart is very full and puffs up, you can lower the temperature to 160°C and let it bake for another 10-15 minutes.
6. Cooling and serving:
Once baked, let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack or serving platter. You can sprinkle powdered sugar on top for an elegant look.
Serve the crispy tart with a dollop of whipped cream or vanilla ice cream for a perfect contrast with the fresh fruits. It is a wonderful dessert for a Sunday or a special occasion.
Useful tips
- Seasonal fruits: Use fruits that are in season to get the best flavor! Strawberries, raspberries, and blueberries are excellent, but you can also try peaches or plums.
- The dough: If you want an even crispier crust, you can add 50 g of oats to the flour mixture. This will provide an interesting texture and a slightly nutty flavor.
- Vegan option: You can replace the butter and lard with coconut oil and the sour cream with soy yogurt or another plant-based alternative.
- Storing the tart: The tart keeps well in the refrigerator for 2-3 days, but it is best consumed fresh.
Frequently asked questions
1. Can I use frozen fruits?
Yes, frozen fruits are ideal for this recipe! Just make sure to thaw them completely and drain any excess water.
2. How can I enhance the flavor of the jelly?
You can add a little lemon juice or a splash of vanilla essence to intensify the flavors.
3. Is it necessary to use sour cream?
Sour cream adds moisture and a rich flavor. If you don’t have it on hand, you can use yogurt or another dairy product.
4. What other recipes or drinks can be paired with it?
This tart pairs wonderfully with a chilled fruit tea or a fresh lemonade! Additionally, vanilla ice cream or a caramel sauce would add a decadent touch.
In conclusion, the crispy fruit tart is a versatile, easy-to-make dessert that is perfect for enjoying the flavors of summer. Whether you serve it at a party or savor it quietly at home, it is a choice that will surely impress anyone. Enjoy!
Ingredients: For the tart crust: 600g flour, 5 tablespoons brown sugar, 5 tablespoons granulated sugar, 100g butter, 150g lard, 4 egg yolks, 4 tablespoons sour cream, 1 teaspoon baking soda, salt, lemon zest, vanilla extract. For the filling: 800g strawberries, blueberries, raspberries, raspberry syrup, 2 tablespoons sugar, 2 tablespoons cornstarch.
