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Fruit Tart




Type 00 wheat flour

600 oz

White sugar

225 oz


6 unit


1 unit

Iodized salt

1 pinch

Yeast for bakery products

12 oz


1 sachet


500 oz


200 oz

Desserts from Italy - Puglia

Fruit Tart

Fruit Tart

vegetarian with gluten with eggs with lactose high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fruit Tart

Tart delicious and colorful that can be decorated with various fruits, fresh or canned or simply with jam

Fruit Tart step 1

step 1

Mix the butter cut into cubes with the flour, sugar, 5 egg yolks and salt a whole egg, lemon zest, vanilla, baking bread of angels

Fruit Tart step 2

step 2

Knead until obtaining a homogeneous mixture but as little as possible, in case it is too crumbly, add cold water

Fruit Tart step 3

step 3

Roll out the dough with a rolling pin in a thin layer about 30 cm

Fruit Tart step 4

step 4

Cut a circumference of about 30cm in diameter, however slightly wider than the pan to form the edge of the tart and prick dough with a fork

Fruit Tart step 5

step 5

Cover the dough with baking paper and a handful of dried beans and bake in an oven pre-heated to 200 degrees, 180 degrees if ventilated, on the bottom shelf

Fruit Tart step 6

step 6

Cook for 20.25 minutes, remove the paper and beans and let cool in the shortest possible time

Fruit Tart step 7

step 7

Roll out half a liter of custard tart on which you can sprinkle with sugar to prevent it from drying on the surface and place the peaches

Fruit Tart step 8

step 8

Cover with fruit jelly and water to prevent oxides. Refrigerate for at least two hours

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