Easy Summer Fruit Tart

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Easy summer fruit tart- this tart balances the ripe juicy sweetness and bright acidity of plums and apricots in a soft, and sweet sponge cake filling. All of this is encased in a buttery, crumbly tart shell! This is a perfect summer dessert to celebrate seasonal fruits!

Prep Time25

Cook Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 378kcal

Author: Natasha Minocha

Ingredients

Pastry

2 cup All-purpose flour
1/2 cup Butter, chilled, and cut into small pieces
2 tbsp Caster sugar
4-5 tbsp Chilled water

Sponge Filling

1/4 cup Butter, softened
1/2 cup Caster sugar
1 Egg, room temperature
1 tsp Vanilla extract
3/4 cup All-purpose flour
1.5 tsp Baking powder
4-5 Plums, pitted and sliced
4-5 Apricots, pitted and sliced

US Customary - Metric

Instructions

Pastry

Combine the flour and sugar in a large bowl. Rub the chilled butter in the mixture, using your fingertips.
When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit scraggy at this point but don’t worry, it will come together.
Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate for 15-20 minutes.

Sponge filling

Beat together the butter and sugar in a bowl.
Add the egg and vanilla extract, mix well.
Fold in the flour and baking powder.

Assembly

Preheat your oven to 180C.
On a lightly floured surface, roll out the dough to about a 10"/11" circle.
Place the dough gently into an 8" pie pan. Trim the edges of the pastry to fit the sides of the pan.
Spoon the sponge filling into the pie, spread evenly.
Place the cut fruits on top and sprinkle with a tablespoon of caster sugar (optional).
Bake for 45-50 minutes at 170 C, until the sponge and pastry is golden.
Let the tart rest for 15-20 minutes before taking it out of the pan.
Serve warm or at room temperature.

Video

Nutrition