This German Fruit Tart is an easy yet impressive dessert for bridal showers, baby showers, graduation parties or any special occasion. Use seasonal fruit!
UPDATE: I first posted for this recipe in May 2013 for a brunch and shower themed Recipe ReDux. I’m reposting for the March 2018 Recipe ReDux theme of “your favorite family recipe for springtime celebrations.” It’s that good!
Equipment (affiliate link): Fat Daddio’s Aluminum Fluted Tart Pan
Growing up, my mom often made a version of this fruit tart for showers, graduations or holidays. I even have a hand written recipe card with a photo of one her tarts so I could remember how she arranged the fruit. I haven’t made it in many years, nor has she, until she made it for my birthday this past March. I knew I had to do a ReDux version of it at some point and now I have.
Easy + elegant dessert for spring celebrations: German Fruit Tart via @tspbasil #thereciperedux Click To TweetIt’s such a simple recipe as long as you have a tart pan. I was able to cut back on some of the butter, add some whole wheat flour but still kept the sugar cookie-like crust intact. I also love the flavor almond extract gives with this dough vs. the traditional vanilla.
PrintGerman Fruit Tart – The Recipe ReDux
This German Fruit Tart is an easy yet impressive dessert for bridal showers, baby showers, graduation parties or any special occasion. Use seasonal fruit!
Ingredients
- 1 cup all-purpose flour
- 1/4 cup whole wheat pastry flour
- 1/2 cup sugar
- 1 egg
- 1 tablespoon half & half or cream
- 1/8 teaspoon almond extract (or 1/4 teaspoon vanilla extract)
- 6 tablespoons unsalted butter, thinly sliced
- Cornstarch
- Fresh sliced or cut fruit like blueberries, raspberries, strawberries, kiwi, bananas, peaches, plums, apples, pears, etc.
- 2 teaspoons turbinado or powdered sugar, optional
Instructions
- Preheat the oven to 350 degrees F.
- For the crust, beat together flours, sugar, egg, half & half and almond extract. Add pieces of butter and mix together until a sticky ball of dough forms. Refrigerate for 30 minutes – 1 hour.
- On a heavily floured surface, knead dough a few times and roll out to fit into a 10-inch tart pan (that has been greased.)
- Carefully spread dough into tart pan and bake for 15 -20 minutes or until tart starts to turn golden brown. Remove from oven and cool.
- Dust crust with cornstarch to help fruit stick to crust. Arrange fresh fruit and sprinkle with sugar, if desired.
Nutrition
- Serving Size: 12 - 16 slices
You could spread jam, pastry cream or whipped cream over the crust and then add the fruit but I find if you have really fresh and seasonal produce, just let the fruit shine on its own. I often sprinkle turbinado or powdered sugar over the fruit before serving, for just a little more sweetness. It would be lovely with a drizzle of honey, too.
Do you have a brunch/shower/special occasion favorite recipe or a must-have dish/drink for a family celebration?
So pretty Deanna!
Nina recently posted..Homemade Baked Beans (The Recipe ReDux)
This looks delicious. I love all the color in it. Summertime is a great time to enjoy the yummy fruits that are available. I can’t get enough of them. I love how you incorporated whole grains into too. Yum!
Any excuse to get those whole grains in, right??
What a great and special way to highlight the fruits of the season! I am so making this for my next party…
Meal Makeover Mom Janice recently posted..‘Old’ Wedding Photos of The Meal Makeover Moms … A Recipe for Lemony Couscous with Lots of Veggies … and the Recipe Redux May Challenge (Podcast #219)
I do have a tart pan, 2 in fact, which are collecting dust. I definitely need to try this though – it looks amazing.
Every time I borrow my mom’s, I want to buy a tart pan but in reality, it still wouldn’t get use that often. Or maybe I should buy your extra one off of you – he he.
I have a very German Grandma who would love anything I say has the word ‘German’ in the title. And I LOVE anything with bananas so this is looking like a recipe I should probably attempt:))
Kylie @ immaeatthat recently posted..{Recipe Redux} 3 Berry Red Wine Sangria
Then you could easily impress your German grandma with this one 🙂 You could make it a straight up banana tart too!
i have been wanting to make tart for so long – you just inspired me to use my mini-tartlets pan
dixya| Food, Pleasure, and Health recently posted..Brunch Favorites {Recipe Redux}
Yay! It’s really pretty simple to make.
Gorgeous! Fruit tarts like this are always so pretty, and I stare at them every time I enter a bakery 🙂 Thanks for the recipe!
Ruta recently posted..Recipe ReDux – Blueberry Yogurt Breakfast (or Brunch) Cake
Absolutely gorgeous tart and I am already dreaming up a gluten-free version in my head! I have gotten 2 high school graduation announcements from friend’s with older kids in the past couple of days…definitely feeling a little older (not old 🙂
thespicyrd recently posted..Recipe ReDux: Spinach, Artichoke, & Feta Strata with Greek Salsa
This would be delish with almond flour!
Deanna recently posted..German Fruit Tart – The Recipe ReDux
What size is your tart pan? Thanks! Love the recipe. So pretty 🙂
Liz – Meal Makeover Mom recently posted..‘Old’ Wedding Photos of The Meal Makeover Moms … A Recipe for Lemony Couscous with Lots of Veggies … and the Recipe Redux May Challenge (Podcast #219)
10-inch but this would work in a 9 or 12-inch too – you’d just have to watch the cooking time 🙂
Deanna recently posted..German Fruit Tart – The Recipe ReDux
Okay-no weddings for 5 years. This month-3!!!! #parallellives
Beautiful tart! Show us a pic of your mom’s recipe card!
3 in one month?? Dang, girl – that’s a lot of partying (and presents to buy 🙂 Will need to Instagram the recipe card. Love our #parallellives
This looks better than the French version (that we buy on Sundays at the patisserie).
Seriously, impressive….
You are an artist-did you know? Thanks for this healthy and colorful inspiration!
Mary
Mary @ BrightonYourHealth recently posted..Egg Flan a La Tomate
Wow, nicer looking than something at a French patisserie? Now, THAT’s a complement 🙂 That’s the great thing about this tart – you could practically throw the fruit on it and it still would look good!
I know what you mean about showers and weddings…I was just saying I wish someone would get married so I could attend. Now I attend big 4-0 birthday parties (and big 5-0 as well)! My husband adores fruit tart and he would just gobble this up — I’ve never made one for him…your recipe looks amazing so I might have to try. Thanks!
I can so relate – the big 4-0 parties have replaced showers in my world too 🙂 Surprise your hubby – this seriously is pretty easy to make (you can practically throw the fruit on and it still would look pretty.)
Wow! Love the looks of this recipe. Your choice of fruits really makes it pop. Glad to see there is no sugary glaze on top. Love the simplicity of this recipe.
Thanks Barb – it really is pretty easy to whip up 🙂
Stunning! But please, please enlighten me as I have no idea what turbinado is?????
Emma Stirling recently posted..Recipe Redux Maple Rhubarb Clafouti – by Emma Stirling APD
It’s basically raw sugar that are bigger crystals so it’s fun to use as a garnish (kind of like kosher salt has bigger crystals.) Here’s a good post about it:
http://www.thekitchn.com/ingredient-spotlight-turbinado-129353
Love this recipe and the pics! Reminds me of something my mom has made too.
Love love love this! Nothing beats a refreshing tart (and I am saying this as a chocolate lover, so it should mean a lot). Thanks for this great recipe.
You sound like me – usually 9 times out of 10, I’d be picking the chocolate dessert over the fruit option 🙂
Deanna recently posted..Black Bean Burgers with Mango Salsa + Cooking Light Grilling Cookbook Giveaway
Gave this recipe for my mum because I can’t cook and bake that good. She’s done it almost perfectly, so this recipe has to be good one, thanks 🙂
Riley Courcy recently posted..zawieszki
What a beautiful dessert! I’d love to make this for mother’s day!