Fruit Tart with Peaches, Apricots and Strawberries
A fruity tart featuring a colorful assortment of fresh fruit. The buttery crust is filled with a creamy custard base, topped with sliced peaches, apricots, and strawberries, finished with a sprinkle of powdered sugar and a touch of shiso leaf for a subtle herbal note.
Ingredients
- 200 g Flour
- 75 g sugar
- 1 pinch salt
- 1 egg
- 130 g butter
- 5 ripe apricots
- 350 g sour cream
- 2 Eggs
- 125 g sugar
- 1 Tbsp vanilla sugar
- 1 tsp Cornstarch
- 1 tsp lemon zest
- flour (for the work surface)
- butter (for the pan)
- 40 g butter flakes
- 3 strawberries
- 2 tbsp powdered sugar (for dusting)
- 1 tbsp shiso leaf
Instructions
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1.
Mix flour, sugar and salt for the dough, sift onto a floured surface, make a well in the center, crack the egg into it and scatter the butter pieces around. Quickly knead with hands into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.
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2.
Preheat the oven to 180°C (350°F) fan or conventional heat.
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3.
Wash the apricots, halve them, remove the pits and cut the flesh into strips.
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4.
Whisk together the sour cream with the eggs, sugar, vanilla sugar, cornstarch and lemon zest.
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5.
Roll out the dough on a lightly floured surface slightly larger than the pan, line the buttered springform pan with it, lifting up a rim. Spread the custard over the base and arrange the peach slices in a circle on top. Dot with butter flakes and bake in the preheated oven for 30–35 minutes.
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6.
Meanwhile wash, trim and slice the strawberries lengthwise into thin pieces. Remove the finished tart from the oven, let it cool, release from the pan, dust with powdered sugar, top with strawberry slices and garnish with shiso leaves before serving.
