Among all the existing desserts, the fruit tart is certainly the classic and timeless dessert by right.
A fragrant treasure chest of shortcrust pastry that can contain custard, fresh fruit, Nutella, jams...

Serve 12 persons

For the base
1 portion of shortcrust pastry

 For the garnish
250 g of jam
fruit of your choice

1.Prepare the pastry properly , give a round shape, cover and let it rest in the refrigerator. link
2.Roll out the pastry to 1 cm thick with a rolling pin while holding it
8-10 cm wider than the cake tin (one is needed for 12 people
26 cm diameter cake pan).
3.Line the cake pan with a rolling pin, making sure it adheres very well
edges. Decorate the edge as desired with your fingers or with the help of a knife
fork.
4.Spread a thin layer of jam. Grill the tart with
shortcrust pastry strips and cook at 350°F for about 30 minutes.
5. Allow to cool and remove from the mold.
N.B. To obtain a balanced tart it is necessary to maintain
a ratio between pastry and jam of 2:1. The height of the pastry must
be double the height of the jam layer.
A simple tart can be enriched by placing it on the shortcrust pastry base,
before the jam, threaded almonds, chopped hazelnuts or other
dried fruit to taste.

STORAGE

Store your fruit tart for a maximum of 1-2 days in the refrigerator, covered in a glass bell jar.The shortcrust pastry alone can be frozen raw, while freezing the finished tart is not recommended.

ADVISE

Prickling the base of the tart helps prevent it from swelling during cooking in the oven: if this should happen during cooking, open the oven door and pierce the raised parts with a fork.If you prefer, you can brush the fruit with jam or jelly. This way it will be clearer and will keep better.