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Fresh fruit tart slices decorated with mixed fruit
Light and delicious fruit tart for any occasion

Classic Fresh Fruit Tart

Author: Flavelo
Recipes Cakes and Desserts
The classic fruit tart base is a 'butter sponge' or 'cakey pastry', denser than a traditional sponge so it doesn't immediately get soggy from the fruit juices. The clear gelatin glaze (tortenguss) on top serves a dual purpose: it adds an aesthetic shine and hermetically seals the fruit, protecting it from oxidation (browning) and drying out.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 55 mins
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Flan Pan (Tart Pan with raised bottom)
  • Hand Mixer
  • Pastry Brush

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Thoroughly grease and flour the flan pan, especially the indentations.

Tip: Batter sticks easily in the grooves; flouring helps release it.
2 ✓

Mix flour with baking powder, salt, and sugar. Cut in the cold butter until crumbly, then add eggs, milk, and vanilla. Mix quickly to combine.

Tip: Cutting in cold butter makes the base tender, similar to a shortbread.
3 ✓

Pour into the pan and bake for 20-25 minutes until golden brown. Turn out onto a wire rack while still warm and let cool.

Tip: If you try to remove it when fully cold, the butter solidifies and it may crack.
4 ✓

Arrange the fruit beautifully in the indentation of the cooled cake base.

Tip: Play with colors and shapes!
5 ✓

Prepare the cake glaze (Tortenguss) with water/juice according to package instructions (usually requires boiling). If using regular gelatin, dissolve in warm liquid but do not boil. Spoon over the fruit when lukewarm.

Tip: Start from the center and work outward to ensure coverage.
6 ✓

Refrigerate for at least 2 hours to set.

Tip: Chilling also softens the cake slightly.

Recipe FAQ

Why did the gelatin soak into the cake?
You likely poured it while too hot, or didn't have a barrier layer like custard. (In this simple recipe, it goes on the cake, so the cake must be dense).
Can I use fresh kiwi or pineapple?
Fresh kiwi and pineapple contain enzymes (bromelain) that dissolve gelatin, so it won't set. Use cooked or canned versions of these fruits!

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3.5 oz Butter (cold)
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1/2 cup Milk
  • 2 tsp Vanilla Extract
  • 1 pack Baking Powder (approx 2 tsp)
  • 1 pinch Salt
  • 1 lb Mixed Fresh Fruit (strawberries, raspberries, blueberries, peaches)
  • 1 packet Clear Cake Glaze (Tortenguss) or Gelatin
  • 3/4 cup Water or Fruit Juice