Tarte aux Fruits

Fruit tart


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is a wonderful recipe which you can use with all kinds of fruit. A thick cake batter is patted into a tart tin and the fruit is laid over the top. It bakes to a most attractive and delicious cross between a cake and a pie.


  • 150 g (5 oz) caster sugar
  • 125 g (4


Preheat the oven to Gas Mark 4/180°C/350°F.

Cream the sugar with the butter. Sift the flour with the baking powder and salt and stir into the butter mixture, then add the eggs. Mix only enough to blend the ingredients. Spoon the batter into a 23-25 cm (9-10-inch) loose bottomed