{"id":25059,"date":"2022-07-28T18:47:16","date_gmt":"2022-07-28T13:17:16","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=25059"},"modified":"2024-09-06T19:39:59","modified_gmt":"2024-09-06T14:09:59","slug":"easy-summer-fruit-tart","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-summer-fruit-tart\/","title":{"rendered":"Easy Summer Fruit Tart"},"content":{"rendered":"\n

I call it the easy fruit tart <\/strong>because it\u2019s a super easy summer fruit dessert. Making the crust and the filling takes all of 15-20 minutes from start to finish, and there\u2019s not much technique to it. So, if you\u2019re looking for a perfect summer dessert to celebrate seasonal fruits, this is it!<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

I didn\u2019t know if I should call it a plum tart or an apricot tart. I did know it was not a fruit tart with puff pastry like my strawberry tart<\/a> or cherry tart<\/a>. So, I christened it an easy fruit tart, and it\u2019s a symphony for the senses.<\/p>\n\n\n\n

The exquisite balance of ripe juicy sweetness and bright acidity of the plums and apricots rounds out the soft, and sweet sponge cake filling. But it\u2019s the firm yet delicately crumbly tart shell that puts this summer fruit dessert on a pedestal for me.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"Easy<\/figure>\n\n\n\n
\n
\n

Why You'll Love This Recipe<\/h2>\n\n\n\n

A showstopper that takes very little time or skill!<\/p>\n\n\n\n

You get the best of three worlds: cake, pastry, and juicy fruits.<\/p>\n\n\n\n

You can easily make it ahead by making the tart shell and filling day before, and assembling it the next day!<\/p>\n\n\n\n

A wonderful way to enjoy seasonal fruits!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n

How To Make Easy Summer Fruit Tart<\/h2>\n\n\n\n

This summer fruit tart recipe is adapted from one of the loveliest baking books I have on my shelves, The Popina Book of Baking<\/a>. It\u2019s foolproof and one I recommend to novices as well as expert bakers if you want to learn the art of tart. You simply can\u2019t go wrong with it.<\/p>\n\n\n\n

Popina uses a unique style of making fruit tarts. The shell is a shortcrust pastry bursting with sponge cake filling and stone fruits. As the tart bakes, the sliced fruits sink in, so every bite is an explosion of textures and voluptuous, juicy flavors.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Make the tart shell<\/h3>\n\n\n\n

Step 1:<\/strong> Like most tart recipes<\/a>, begin by combining flour with caster sugar. Then cut in the chilled butter using your fingertips (or a pastry cutter).<\/p>\n\n\n\n

Step 2<\/strong>: When the mixture starts resembling coarse breadcrumbs, add chilled water, one tablespoon at a time. You won\u2019t need more than 3 or 4 of them.<\/p>\n\n\n\n

Step 3:<\/strong> Bring together the scraggy dough. It\u2019s easy to handle, and you will not<\/em> need to knead it.<\/p>\n\n\n\n

Step 4:<\/strong> Pat it into a disk, cover with cling wrap, and refrigerate for about 15 to 20 minutes to give any butter that\u2019s melted time to chill again.<\/p>\n\n\n\n

\"Spoon<\/figure>\n\n\n\n

Sponge filling<\/h3>\n\n\n\n

Step 5<\/strong>: While the tart shell rests, cream room temperature butter with sugar using a hand whisk (like me) or an electric beater.<\/p>\n\n\n\n

Step 6<\/strong>: When they\u2019re mixed well, add in your egg. Then, fold in all-purpose flour and baking powder.<\/p>\n\n\n\n

\"Place<\/figure>\n\n\n\n

Bake the stone fruit tart<\/h3>\n\n\n\n

Step 8:<\/strong> Set your oven to preheat at 180 degrees and then take out the tart shell dough.<\/p>\n\n\n\n

Step 9<\/strong>: Lightly flour your prep area and roll the dough out in a 10-inch round.<\/p>\n\n\n\n

Step 10:<\/strong> Carefully pick it up and drape it over your tart tin.<\/p>\n\n\n\n

Step 11:<\/strong> Spoon the sponge filling into an even layer. Next, arrange the leftover plums and apricots.<\/p>\n\n\n\n

Optional step:<\/strong> Sprinkle caster sugar on top.<\/p>\n\n\n\n

Final step:<\/strong> Bake for 50 minutes till the sponge has risen to create cozy, golden nooks for the plums and apricots.<\/p>\n<\/div><\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n
\n

Pro Tips<\/h2>\n\n\n\n