Summer Fruit Tart
- Vegetarian
- Energy Kcal 500
- Carbohydrates g 73.8
- of which sugars g 44.1
- Protein g 7.7
- Fats g 19.3
- of which saturated fat g 10.27
- Fiber g 4.3
- Cholesterol mg 182
- Sodium mg 120
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
PRESENTATION
A summer fruit tart isn't just a dessert; it's like a splash of color and a dash of Italian charm, really. And you know what, in Italy, you'll find fresh fruit tart recipes everywhere during the sunny months. Seriously good stuff. Markets are just overflowing with juicy berries, peaches—you name it. What's different about this version? Well, it is got a crispy pasta frolla crust, plus those crunchy little savoiardi biscuits tucked under the fruit. It's not just about sweetness; it's about a mix of tender fruit, a bit of crunch, and that buttery crust we all love in every bite.
The sugar really enhances the sweet flavors of the fruit, which blends so so well into the crust, giving it a perfectly moist finish. This is one of those summer dessert recipes that's pretty simple to put together yet feels fancy—perfect for a birthday or wrapping up a weekend dinner with friends. Across Italy, you'll see different takes on a summer fruit tart. People swap berries for figs or cherries, pretty much whatever's in season.
The beauty of this easy fruit tart recipe? It's the simplicity. No complicated steps here, just quality ingredients and a little time. The pasta frolla gives a golden hue and a crisp bite, while the savoiardi biscuits soak up the juices, avoiding any sogginess, which is great. Honestly, people love how this homemade fruit tart pairs with coffee or a scoop of gelato—especially when it's warm out.
For anyone who loves creating desserts that look amazing but aren't time-consuming, this is a gem from Italian kitchens. Even if you switch up the fruit, you'll always have a tart that's colorful, super fresh, and a sweet finish to any summer gathering. It's really proof that the best treats come from blending simple elements in a fresh way. Whether you're a seasoned baker or kinda new to the kitchen, this tart's going to be a favorite in your dessert lineup. For sure.
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INGREDIENTS
- For the Pastry Crust
- Butter 5.3 oz (150 g)
- Type 00 flour 2 ½ cups (300 g)
- Powdered sugar 1.1 cups (130 g)
- Egg yolks 3
- Salt 1 pinch
- For the Filling
- Peach 3 ⅓ cups (500 g)
- Strawberries 1 ½ cup (250 g)
- Raspberries 1 ½ cup (200 g)
- Sugar 0.6 cup (120 g)
- Ladyfingers 1 oz (30 g)
- For Brushing
- Eggs 1
How to prepare Summer Fruit Tart
To prepare the summer fruit tart, start with the pastry crust: in a mixer, combine flour, powdered sugar, and butter cut into pieces, chilled from the refrigerator 1 and blend; when you obtain fine crumbs like sand, add the yolks 2. Blending further will form much larger crumbs: at this point, transfer the mixture to a work surface and knead 3 until you get a homogeneous and compact dough.
Form a dough ball 4, wrap it in plastic wrap, and refrigerate for at least half an hour. In the meantime, wash and peel the peaches 5, slice them and then cut into pieces 6.
Then add them to a pan along with the hulled strawberries 7. Add the sugar 8 and finally add the raspberries 8.
Cook over low heat 10 until the fruit has softened and dried (about 20 minutes), then transfer it to a baking dish and let it cool 11. Meanwhile, roll out the pastry using a rolling pin 12.
Until you obtain a thickness of about 1/4 inch 13, line a 9.5-inch diameter tart pan 14, then trim the excess dough with a small knife 15 and set it aside as it will be used to form the lattice strips.
Prick the surface of the dough with the tines of a fork 16, crumble the ladyfingers on top 17, which will help absorb the juices released by the fruit during cooking, and cover with the fruit mixture 18, spreading it evenly.
Until covering the entire surface 19. Form strips with the leftover pastry dough 20 and place them in a crisscross pattern on the tart 19, forming a lattice.
Beat an egg and brush the pastry strips 22, then bake in a preheated static oven at 350°F for about 40 minutes. Let it cool on a wire rack 23 and your summer fruit tart is ready to be served 24!