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Summer fruit tart
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 400
  • Fat about 28g
  • Carbohydrates about 31g
  • Protein about 5g
This is needed
This is needed for 12 piece
Base
  • 100 g sugar
  • 150 g butter, soft
  • 2 eggs, beaten
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
  • 200 g ground hazelnuts
Topping
  • 2 nectarines, thinly sliced
  • 3 flat peaches, thinly sliced
  • 4 apricots, thinly sliced
  • 1 tbsp sugar
Tools
  • One tart tin (approx. 26 cm in diameter), greased
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And that's how it's done
And that's how it's done
Base
Place the pastry in the prepared tin, prick firmly with a fork. Beat the butter with the sugar and vanilla seeds until light and creamy. Mix in the eggs and hazelnuts, spread the mixture over the pastry base.
Topping
Insert the fruit firmly into the hazelnut layer, starting from the outside and working in. Sprinkle with sugar.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Allow to cool slightly, remove from the tin and leave to cool on a rack.