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Cakes and small baked items, desserts and sweet dishes: 165
Fruit tart - basic recipe for shortcrust pastry [Index: ] [Index: ]
MCRC00903986_BO_Grundrezept_Muerbteig_Obsttorte-015_F39MCRC00917771_SE_Grundrezept_Muerbteig_Obsttorte-007MCRC00900563_NF_Grundrezept_Muerbteig_Obsttorte-014_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For approx. 12 servings
Springform cake tin, diameter 26 cm
SHORTCRUST PASTRY:
250 g flour
1 generous pinch baking powder
80-100 g sugar
1 pinch salt
1 egg
125 g butter
TOPPING:
2-3 tbsp ground almonds or breadcrumbs
approx. 750 g fruit
Glaze
2 tbsp sugar
IN ADDITION:
Butter for greasing
Greaseproof paper
Dried pulses for blind baking
Per serving
259 kcal, 35 g carbs, 11 g fat, 4 g protein, 2,9 BU
PREPARATION
1. For the shortcrust pastry, mix all the dry ingredients in a bowl. Add the egg, cut the cold butter
into small chunks and distribute on top. First knead it on a low setting, then on a higher speed
setting, into a smooth mass using the kneading hook of a hand mixer or a food processor.
2. Grease the tin and line the base with two thirds of the pastry. Shape the remaining pastry into a
roll and press around the edge of the tin, approx. 2 cm deep. Chill the pastry for 30-60 minutes.
3. Prick the pastry base several times with a fork. Line the pastry base and edge with greaseproof
paper and fill with dried pulses. Bake as indicated.
4. Remove the pulses and paper and leave the cake base to cool. Then sprinkle it with almonds and
decorate with fresh or drained fruit from a jar. Prepare the glaze with 2 tbsp sugar as per the
manufacturer's instructions. Coat the fruit with it.
Setting procedure:
Top/bottom heating
180 °C
Baking time: 30-40 minutes
Tip:
Use the finest granulated
sugar possible, so that it dissolves quickly in the
mixture.
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