Fresh Summer Fruit Tart with Buttery Shortcrust

Summer Fruit Tart Recipe

This delightful Summer Fruit Tart is a perfect dessert for warm-weather gatherings, offering a vibrant mix of peaches, strawberries, and raspberries atop a crisp and buttery shortcrust pastry. With a slightly tangy fruit filling and a delicate finish, it’s an ideal treat for any occasion.

Servings: 8

Category: Desserts

Ingredients

Instructions

1. Prepare the Shortcrust Pastry
   Begin by preparing the shortcrust pastry. In a food processor, combine the all-purpose flour, powdered sugar, and cold butter cut into small pieces. Pulse until the mixture forms large crumbs. Transfer this mixture to a work surface and gently knead it together into a dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

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2. Prepare the Fruit Filling
   While the pastry chills, prepare the fruit filling. Wash and peel the peaches, then slice them into small pieces. Add them to a pan along with the cleaned strawberries and raspberries. Sprinkle the sugar over the fruit and cook on low heat until the fruit softens and releases its juices. Set aside to cool.

3. Roll Out the Dough
   Once the dough has chilled, roll it out on a lightly floured surface to about ½ cm thickness. Grease a 24 cm round tart pan with butter, then gently line it with the rolled dough. Trim off any excess dough using a knife.

4. Prick the Pastry and Add Savoiardi Biscuits
   Use a fork to prick the surface of the pastry, ensuring it doesn’t rise unevenly during baking. Crumble the Savoiardi biscuits and sprinkle them evenly over the base of the pastry. This will help absorb the moisture released by the fruit during baking, ensuring the crust remains crisp.

5. Assemble the Tart
   Spoon the prepared fruit mixture over the biscuit layer, spreading it out evenly to cover the entire surface of the tart.

6. Decorate with Pastry Strips
   Roll out any leftover pastry and cut it into thin strips. Lay these strips in a criss-cross pattern over the fruit, creating a lattice design. To give the crust a golden finish, beat the remaining egg and brush it over the pastry strips.

7. Bake the Tart
   Preheat your oven to 180°C (350°F) for a static oven or 160°C (320°F) for a fan-assisted oven. Bake the tart for about 40 minutes (20 minutes if using a fan-assisted oven), or until the pastry is golden and crisp.

8. Cool and Serve
   Once baked, remove the tart from the oven and let it cool on a wire rack. This will allow the flavors to settle and the tart to firm up before serving.

Serve your Summer Fruit Tart slightly chilled or at room temperature for the best flavor. Enjoy the perfect balance of sweetness and tanginess in each bite!

Nutritional Information (Approximate per serving)

This Summer Fruit Tart recipe is an excellent choice for family gatherings or as a special treat to enjoy during the warmer months. The light and refreshing fruit filling pairs beautifully with the rich, buttery shortcrust pastry, creating a dessert that is both indulgent and satisfying.