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Fresh fruit tart with colourful fruits and a shiny jelly layer
Light and crumbly fruit tart, decorated with soft sponge and fresh fruit.

Classic fruit tart

Author: Flavelo
Recipes Cakes and Desserts

The home version of the classic Sunday patisserie experience. The base of the fruit tart is a light, airy sponge which carries the silky vanilla custard and the acidity of the fresh fruit like a sponge. The jelly on top not only decorates but 'preserves' the freshness of the fruit, preventing oxidation. It works with any seasonal fruit, from strawberries to peaches.

🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Fruit tart tin (with the characteristic fluted edge)
  • Whisk
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Separate the eggs. Whisk the egg whites until stiff with the sugar, then carefully fold in the yolks.

Tip: The air bubbles trapped in the foam make the dough rise.
2 ✓

Sift in the flour and baking powder, then carefully fold together so as not to break the foam.

Tip: Sifting aerates the flour, so it won't be lumpy.
3 ✓

Pour into the greased and floured tin, and bake for approx. 15-20 minutes (check with a skewer). Turn out onto a wire rack and let cool.

Tip: It is done when the sponge comes away from the side of the tin.
4 ✓

Cook the custard with the milk and sugar until thick. Let it cool to lukewarm, stirring occasionally to prevent a skin forming.

Tip: If you pour it on hot, the sponge will absorb it.
5 ✓

Spread the custard into the hollow of the sponge. Arrange the fruits beautifully on top.

Tip: Your creativity can soar here!
6 ✓

Prepare the cake glaze according to the instructions on the sachet (boiled with water and sugar), and drizzle over the fruits starting from the centre outwards.

Tip: The glaze sets quickly, work at a good pace.
7 ✓

Place in the fridge for at least 1-2 hours before serving.

Tip: It slices beautifully when cold.

Recipe FAQ

Why won't the sponge come out of the tin?
It sticks easily to the ridges of the fruit tart tin. Grease and flour it thoroughly everywhere, or use a release spray!
The custard made the pastry soggy.
Let the custard cool completely before spreading it on the pastry. The steam from warm custard softens the sponge.

Ingredients

  • 3 pcs Eggs
  • 3 tbsp Granulated sugar
  • 3 tbsp Plain flour
  • 1 pinch Baking powder
  • 1 sachet Vanilla custard powder
  • 400 ml Milk
  • 3 tbsp Sugar (for the custard)
  • 300 g Mixed fruit (cleaned)
  • 1 sachet Cake glaze powder (clear or red)