Fruit Salad Tart

Name: Fruit Salad Tart
Yield: Makes a 24 cm (9½ inch) cake + 10 biscuits
Cuisine: Italian
Ingredients: icing (confectioners’) sugar, for dusting; ½ teaspoon vanilla extract; 125 g (4½ oz) butter, softened; 500 g (1 lb 2 oz/about 4 cups) assorted fruit, such as peaches, pears, plums, cherries, strawberries, blueberries, nectarines; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; ½ teaspoon baking powder; 1 egg; 210 g (7½ oz) raw (demerara) sugar; whipped cream, to serve, if you like; 2 tablespoons raw (demerara) sugar

Preparation info

Makes a
24 cm
cake + 10 biscuits

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Here is a lovely fruit tart that is easy to make, and you’ll even have pastry left over to make some sweet and crunchy biscuits.

Ingredients

Pastry

125 g (4½ oz) butter, softened
210 g (7½

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin.

To make the pastry, use electric beaters to beat the butter and Sugar together until creamy and pale, about 1 minute. Beat in the egg and vanilla. Mix in the flour and baking