The Fresh Fruit Tart is a classic and colorful dessert, perfect for summer. A crispy and golden pastry shell encases a delicious apricot jam, enriched with a variety of fresh fruits like bananas, kiwi, and grapes. It is simple to prepare and the result will be a tart that will captivate everyone with its colors and fresh fruity flavor.
Prepare the dough with butter, one egg, one yolk, sugar, grated lemon zest, and knead it.
Let it rest for half an hour, then roll it out and line a greased and floured tart pan, prick it with a fork, and cover with a sheet of aluminum foil and some dried beans on top.
Bake for 40 minutes.
When the pastry base is cooked, let it cool and spread it with apricot jam diluted with warm water.
Clean and peel the fruit, slice it, and arrange it on top in concentric circles.
Cover with more diluted jam and refrigerate for a while before serving.
Tart pan
Cookie cutter
Parchment paper
Store the fresh fruit tart in the refrigerator, covered with plastic wrap, for up to 2 days.
You can substitute the fresh fruit with your favorite seasonal fruit.
Italy
| Energy (kcal) | 203.55 |
| Carbohydrates (g) | 26.74 |
| of which Sugars (g) | 15.09 |
| Fat (g) | 9.93 |
| of which Saturates (g) | 5.59 |
| Protein (g) | 2.77 |
| Fiber (g) | 1.51 |
