{"id":28011,"date":"2025-08-19T05:17:00","date_gmt":"2025-08-19T03:17:00","guid":{"rendered":"https:\/\/myhome.at\/?p=28011"},"modified":"2025-07-15T16:58:15","modified_gmt":"2025-07-15T14:58:15","slug":"fruit-tarts-sweet-happiness-on-a-thin-base","status":"publish","type":"post","link":"https:\/\/myhome.at\/en\/fruit-tarts-sweet-happiness-on-a-thin-base\/","title":{"rendered":"Fruit tarts: sweet happiness on a thin base"},"content":{"rendered":"\n<p><em>Delicate, fruity, a small work of art &#8211; the fruit tart is the elegant star among summer desserts. But what should be included, what is better left out and does it always have to be gelatine? <\/em><\/p>\n\n<p>The fruit tart (French: <em>tarte aux fruits<\/em>) originated in France, more precisely in rural cuisine, where surplus fruit was cleverly preserved or used fresh. The classic consists of a thin shortcrust pastry or sponge base filled with cr\u00e8me p\u00e2tissi\u00e8re &#8211; a dense, vanilla custard cream &#8211; and topped with fresh, seasonal fruit. Particularly popular in France: red berries, apricots, currants or plums.  <\/p>\n\n<p>From Paris, the tart conquered Swiss, German, Austrian and Italian bakeries, was reinterpreted by patisseries and is now an integral part of upscale dessert menus, picnics and summer cuisine in general.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/evan-brorby-iFxdUzJ6Hek-unsplash-1024x683.jpg\" alt=\"\" class=\"wp-image-27444\" srcset=\"https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/evan-brorby-iFxdUzJ6Hek-unsplash-1024x683.jpg 1024w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/evan-brorby-iFxdUzJ6Hek-unsplash-300x200.jpg 300w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/evan-brorby-iFxdUzJ6Hek-unsplash-768x512.jpg 768w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/evan-brorby-iFxdUzJ6Hek-unsplash.jpg 1536w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/evan-brorby-iFxdUzJ6Hek-unsplash-830x553.jpg 830w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/evan-brorby-iFxdUzJ6Hek-unsplash-1200x800.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Not just a visual hit: fruit tarts with various berries.<\/figcaption><\/figure>\n\n<h3 class=\"wp-block-heading\" id=\"h-welche-fruchte-eignen-sich-fur-obsttartes-und-welche-nicht\"><strong>Which fruits are suitable for fruit tarts &#8211; and which are not?<\/strong><\/h3>\n\n<p>The tart thrives on harmony &#8211; taste, texture and moisture must complement each other.<\/p>\n\n<p><strong>Perfectly suited:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Berries (strawberries, raspberries, blueberries)<\/li>\n\n\n\n<li>Stone fruit (peaches, apricots, plums)<\/li>\n\n\n\n<li>Grapes, kiwi, pineapple (in moderation)<\/li>\n\n\n\n<li>Apples, pears (stewed)<\/li>\n<\/ul>\n\n<p><strong>Rather unsuitable:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Watermelon (too much liquid)<\/li>\n\n\n\n<li>Banana (oxidizes quickly)<\/li>\n\n\n\n<li>Fresh mango or papaya (too slippery in consistency)<\/li>\n<\/ul>\n\n<p>Tip: If you use fruit with a lot of juice, such as cherries or apricots, you should saut\u00e9 them briefly or thicken them with starch &#8211; otherwise the cream or the base will become soggy.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-gelatine-in-der-obsttarte-ja-oder-nein\"><strong>Gelatine in fruit tarts &#8211; yes or no?<\/strong><\/h3>\n\n<p>In many cases, the shiny layer on fruit tarts is cake jelly prepared with gelatine (or agar-agar). It not only provides a beautiful appearance, but also fixes the fruit and protects the cream underneath. <br\/><strong>However,<\/strong> if the fruit is very dry or eaten quickly, you can safely leave it out. Vegetarian alternatives to gelatine are pectin, agar-agar or a simple syrup made from sugar water with lemon juice. <\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-biskuit-oder-murbteig-was-passt-besser-zu-obsttartes\"><strong>Sponge or shortcrust pastry &#8211; which goes better with fruit tarts?<\/strong><\/h3>\n\n<p>The basis is a question of style:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Shortcrust pastry<\/strong> (classic French): stable, nutty-buttery, stays crispy for longer. Ideal for moist cr\u00e8me or fruit. <\/li>\n\n\n\n<li><strong>Sponge cake<\/strong> (Italian, light): airy, soft, but absorbs quickly. Tip: spread a thin layer of white chocolate or jam on top as a kind of moisture barrier. <\/li>\n<\/ul>\n\n<p>If you like it particularly fine, combine crispy shortcrust pastry with a thin layer of sponge cake &#8211; a haute p\u00e2tisserie method.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-683x1024.jpg\" alt=\"Fruit tartes, fruit tart, apple tart\" class=\"wp-image-27440\" srcset=\"https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-683x1024.jpg 683w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-200x300.jpg 200w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-768x1152.jpg 768w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-scaled.jpg 1024w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-1365x2048.jpg 1365w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-830x1245.jpg 830w, https:\/\/myhome.at\/wp-content\/uploads\/2025\/06\/diliara-garifullina-0lqRhBh0I40-unsplash-1200x1800.jpg 1200w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\">Fruit tart with apple: Apples should be steamed before topping.<\/figcaption><\/figure>\n\n<p>But we don&#8217;t just provide you with general knowledge about fruit tarts &#8211; we also have a few delicious French recipes to go with them:<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-tarte-aux-fraises-mit-vanillecreme\"><strong>Tarte aux Fraises with vanilla cream<\/strong><\/h3>\n\n<p><strong>Ingredients for 1 tart tin (26 cm):<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>200 g flour<\/li>\n\n\n\n<li>100 g butter<\/li>\n\n\n\n<li>50 g sugar<\/li>\n\n\n\n<li>1 egg yolk<\/li>\n\n\n\n<li>1-2 tablespoons cold water<\/li>\n<\/ul>\n\n<p><strong>Covering:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>500 g strawberries<\/li>\n\n\n\n<li>1 pkg cake jelly (clear) <\/li>\n<\/ul>\n\n<p><strong>Vanilla cream:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>300 ml milk<\/li>\n\n\n\n<li>2 egg yolks<\/li>\n\n\n\n<li>30 g starch<\/li>\n\n\n\n<li>40 g sugar<\/li>\n\n\n\n<li>1 teaspoon vanilla paste<\/li>\n<\/ul>\n\n<p><strong>Preparation:<\/strong><\/p>\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Knead the shortcrust pastry, chill, blind bake (180 \u00b0C, 15 min).<\/li>\n\n\n\n<li>Cook the cr\u00e8me, leave to cool and spread over the cooled base.<\/li>\n\n\n\n<li>Cut the strawberries in half and place on top.<\/li>\n\n\n\n<li>Prepare the jelly according to the packet, leave to cool slightly and spread on the fruit.<\/li>\n<\/ol>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h3 class=\"wp-block-heading\" id=\"h-provenzalische-marillentarte-mit-lavendelhonig\"><strong>Proven\u00e7al apricot tart with lavender honey<\/strong><\/h3>\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>1 roll of puff pastry<\/li>\n\n\n\n<li>8 ripe apricots<\/li>\n\n\n\n<li>2 tbsp lavender honey<\/li>\n\n\n\n<li>1 tbsp breadcrumbs<\/li>\n\n\n\n<li>1 teaspoon thyme<\/li>\n<\/ul>\n\n<p><strong>Preparation:<\/strong><\/p>\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Place the puff pastry in the tin, sprinkle with breadcrumbs.<\/li>\n\n\n\n<li>Halve the apricots and spread out in a fan shape.<\/li>\n\n\n\n<li>Brush with honey and sprinkle with thyme.<\/li>\n\n\n\n<li>Bake at 200 \u00b0C for approx. 25-30 minutes.<\/li>\n<\/ol>\n\n<p>No icing necessary &#8211; the fruit caramelizes heavenly!<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-obsttarte-aux-myrtilles-mit-joghurtcreme-ohne-gelatine\"><strong>Fruit tart aux myrtilles with yogurt cream (without gelatine)<\/strong><\/h3>\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>1 shortcrust pastry base (as above)<\/li>\n\n\n\n<li>200 g natural yogurt (Greek)<\/li>\n\n\n\n<li>100 g mascarpone<\/li>\n\n\n\n<li>40 g sugar<\/li>\n\n\n\n<li>1 organic lemon (zest)<\/li>\n\n\n\n<li>250 g blueberries<\/li>\n<\/ul>\n\n<p><strong>Preparation:<\/strong><\/p>\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Prepare and bake the shortcrust pastry (see above)<\/li>\n\n\n\n<li>Stir the cream and spread over the cooled base.<\/li>\n\n\n\n<li>Sprinkle blueberries on top.<\/li>\n\n\n\n<li>Optional: drizzle with a little powdered sugar or lemon syrup.<\/li>\n<\/ol>\n\n<p>Perfect for hot summer days &#8211; light, fresh, elegant.<\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p>Related posts:<\/p>\n\n<p><a href=\"https:\/\/myhome.at\/en\/sweet-summer-glueck-5-special-desserts\/\">Sweet summer happiness &#8211; 5 special<\/a>desserts<\/p>\n\n<p><a href=\"https:\/\/myhome.at\/en\/kuchen-ohne-mehl-5-rezepte\/\">Cake without flour &#8211; 5 recipes<\/a><\/p>\n\n<p><a href=\"https:\/\/myhome.at\/en\/so-tasty-the-summer-glorious-light-feta-recipes\/\">The taste of summer: deliciously light feta recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicate, fruity, a small work of art &#8211; the fruit tart is the elegant star among summer desserts. But what should be included, what is better left out and does it always have to be gelatine? The fruit tart (French: tarte aux fruits) originated in France, more precisely in rural cuisine, where surplus fruit was &hellip;<\/p>\n","protected":false},"author":5,"featured_media":27449,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2076,2108],"tags":[],"class_list":["post-28011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-beverage-en","category-outdoor-garden-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Fruit tarts: sweet happiness on a thin base I MYHOME.AT<\/title>\n<meta name=\"description\" content=\"Delicate, fruity, a little work of art - fruit tarts are the elegant stars of summer desserts. We have the best tips for you!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/myhome.at\/en\/fruit-tarts-sweet-happiness-on-a-thin-base\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MYHOME.AT I Fruit tarts: sweet happiness on a thin base\" \/>\n<meta property=\"og:description\" content=\"Delicate, fruity, a little work of art - fruit tarts are the elegant stars of summer desserts. 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