You should definitely try this delicious dessert recipe!
Crust (for three 10-inch tart shells)
- Unsalted butter at room temperature – 9 oz (250g)
- 2 eggs at room temperature
- Sugar – 1 cup (200g)
- Flour – 3.5 cups (500g)
- A pinch of salt
Mix everything together, divide in 3 balls and refrigerate for at least 2 hours. Shape each ball into a disk and transfer it to the pan. Place the shell into the refrigerator for another 15 minutes.
Preheat the oven at 325 degrees Fahrenheit, use a fork to make some holes in the bottom of the tart shell, and bake the shell for about 15-20 minutes until golden brown. You can either bake all 3 shells at once or freeze the extra dough for future use (up to 3 weeks).
Once the shell is cool you can work on the filling. Usually I use one Dr. Oetker Vanilla Pudding prepared as directed on the pack and top it with seasonal fruit. Glaze is optional but it definitely makes the dessert look even more delicious.
For special occasions you can use whipped cream to decorate the tart.
Here are two more suggestions for decorating the fruit tart.