Fruit Salad Tart


Preparation info

  • Difficulty


  • Makes a

    24 cm

    cake + 10 biscuits

Appears in

Limoncello and Linen Water

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.



  • 125 g ( oz) butter, softened
  • 210 g ( oz) raw (demerara) sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
  • ½ teaspoon baking powder


  • 500 g (1 lb 2 oz/about 4 cups) assorted fruit, such as peaches, pears, plums, cherries, strawberries, blueberries, nectarines
  • 2 tablespoons raw (demerara) sugar
  • icing (confectioners’) sugar, for dusting
  • whipped cream, to serve, if you like


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 powder. Switching to mix with your hands, knead quickly to incorporate everything. Put aside one-third of the dough (about 150 g/ oz) to make the biscuits. Press the two-thirds of dough firmly onto the bottom and two-thirds of the way up the side of the prepared tin.

For the filling, prepare the fruit — halve strawberries and cherries if large, remove stones and slice stone fruit, and cut other large fruit into big chunky slices. Put in a bowl and sprinkle with the 2 tablespoons raw sugar. Turn through gently. Distribute the fruit evenly over the crust. Bake for about 50 minutes or until the fruit looks lovely and jammy, trapped in a cage of pastry. Remove from the oven to cool. Dust with icing sugar and serve in slices, alone or with whipped cream.