Summer fruit tart

Total time: 1hr 10m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 400 Kcal, 5g Protein, 31g Carbohydrates, 28g Fat


  • 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 nectarine, thinly sliced
  • 3 flat peaches, thinly sliced
  • 4 apricots, thinly sliced
  • 1 tbsp sugar
  • Utensils
  • One tart tin (approx. 26 cm in diameter), greased

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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