Summer fruit tart

Summer fruit tart

Total: 1 hr 10 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 400 kcal
, Fat: 28 g
, Carbohydrate: 31 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Base

1 rolled shortcrust pastry (approx. 32 cm in diameter)
150g butter, soft
100g sugar
1 vanilla pod, cut open lengthwise, seeds scraped out
2 eggs, beaten
200g ground hazelnuts

Topping

2 nectarines, thinly sliced
3 flat peaches, thinly sliced
4 apricots, thinly sliced
1tbsp sugar
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Utensils

One tart tin (approx. 26 cm in diameter), greased

How it's done

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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