Fruit tart and "tartlets"

Fruit tart is a classic dessert, loved by everyone, that can turn any meal into a celebration. Whether it's a special occasion or simply an afternoon spent with family, this recipe will bring a smile to your face. Get ready to discover step by step how to prepare a delicious tart with a perfect texture and a smooth cream, topped with fresh fruits.

Preparation time: 30 minutes
Baking time: 50 minutes (large tart), 30 minutes (small tart)
Total time: 1 hour and 20 minutes
Number of servings: 10 servings (large tart) + 10 servings (small tart)

Ingredients

For the dough:
- 200 g flour
- 100 g starch
- 100 g sugar
- 50 g breadcrumbs
- 2 eggs
- 200 g cold butter (cut into cubes)

For the cream:
- 1 l milk
- 200 g sugar
- 4 packets of vanilla pudding
- 1 vial of vanilla essence
- 500 g heavy cream

For the glaze:
- 4 ripe peaches (or other preferred fruits)
- 500 g cherries (or other preferred fruits)
- 2 packets of red gelatin

Recipe history

Fruit tart has deep roots in culinary tradition, being a versatile dessert that has evolved over time. Its origins are lost in the mists of history, but it is known worldwide for its delicious combination of a crispy crust and a rich fruit filling. Over the years, housewives from various corners of the world have adapted the recipe, using seasonal fruits or even canned fruits, so each family has its own unique version.

Step by step

1. Preparing the dough:
In a large bowl, mix the flour, starch, sugar, and breadcrumbs. Add the cold butter cut into cubes and rub it with the dry ingredients until the mixture resembles fine crumbs. This step is essential for achieving a light crust texture.

2. Adding the eggs:
Add the eggs and mix everything with a spatula or with your hands, but avoid kneading too much. The goal is to homogenize the ingredients without activating the gluten in the flour, to keep the crust tender. Form a ball of dough, wrap it in plastic wrap, and let it chill in the fridge for 30 minutes.

3. Preparing the cream:
In a saucepan, bring 800 ml of milk with 200 g of sugar and vanilla essence to a boil. In a separate bowl, mix the remaining milk with the vanilla pudding. When the milk begins to boil, add the pudding mixture, stirring continuously to avoid lumps. Cook until the cream thickens, then let it cool for 15 minutes. Once slightly cooled, incorporate the heavy cream and mix well until you obtain a smooth and homogeneous cream.

4. Forming the tart:
Preheat the oven to 180°C. Remove the dough from the fridge and roll it out on a floured surface. Use a rolling pin to obtain a dough sheet about 5 mm thick. Place the dough in the tart pans, pressing well on the edges. You can use a springform pan and 10 small tart molds (tartlets).

5. Filling and baking:
Fill the pans with the prepared cream and bake them in the oven. Bake the large tart for 50 minutes and the tartlets for 30 minutes, until the cream is firm and golden. Check with a toothpick to ensure it is baked.

6. Decorating:
After the tarts have cooled, slice the peaches and remove the pits from the cherries. Arrange the fruits beautifully on top of the creams. Prepare the glaze from gelatin according to the instructions on the packet and pour it evenly over the fruits for a glossy and appetizing appearance.

7. Cooling and serving:
Chill the tarts, preferably overnight. This step allows the flavors to blend perfectly. Before serving, carefully remove the detachable sides of the pan and slice the tart. Enjoy each piece and savor the combination of textures and flavors!

Useful tips

- Choosing the ingredients: Use fresh, seasonal fruits for the best flavor. Peaches and cherries are excellent, but you can experiment with strawberries, raspberries, or even tropical fruits.
- Variations: You can replace the heavy cream with mascarpone for a richer cream, or add a splash of rum to the cream for extra flavor.
- Serving: The tart pairs perfectly with a scoop of vanilla ice cream or a caramel sauce for added sweetness.

Nutritional benefits

This fruit tart is not only delicious but also packed with vitamins and antioxidants due to the fresh fruits. It is a good source of calcium from milk and heavy cream, and the combination of carbohydrates and healthy fats in the dough provides long-lasting energy.

Frequently asked questions

1. Can I use canned fruits?
Yes, the tart can also be made with canned fruits, especially in the colder season. Make sure to drain them well to avoid soaking the cream.

2. What is the ideal storage method?
Store the tart in the refrigerator, covered with plastic wrap, to maintain its freshness. It can be consumed for up to 3 days.

3. How can I customize the recipe?
Add spices like cinnamon or nutmeg to the vanilla cream or sprinkle ground nuts on top for extra crunch.

4. Is it possible to freeze the tart?
It is recommended not to freeze the whole tart, but you can freeze the raw dough to use later.

With these detailed instructions and useful tips, you are ready to create an unforgettable fruit tart! Whether you choose to serve it at a special occasion or simply indulge yourself, this dessert will surely impress. Enjoy!

 Ingredients: This cake can be made with any kind of fruit according to everyone's preference, including in winter, with fruit from compote. Dough: 200g flour, 100g starch, 100g sugar, 50g breadcrumbs, 2 eggs, 200g cold butter. Cream: 1 liter of milk, 200g sugar, 4 vanilla puddings, 1 vial of vanilla essence, 500g sour cream. Glaze: 4 ripe peaches, 500g cherries, 2 packets of red gelatin.