Fruit Tart
A colorful fruit tart featuring a buttery crust, sweet filling, and fresh fruit topping, perfect for gatherings and special occasions with vibrant flavors and appealing presentation.
Ingredients
Instructions
- Blend the flour and Crisco until the mixture resembles pie crust.
- Add baking powder and salt, mixing well.
- Combine with milk, sugar, beaten eggs, and vanilla to form the dough.
- Take about 1/4 of the dough and add more flour to it for the lattice strips.
- Press the remaining dough into a 13 x 20 x 3/4-inch pan to form the crust.
- Fill the crust with 1 1/2 to 2 cans of pie filling.
- Use the reserved dough to create crisscross strips for a lattice top.
- Bake at 350°F for 45 minutes until bubbling and a toothpick inserted at the edge comes out clean.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before blending with the flour. You can substitute butter for Crisco if preferred, although it may alter the texture slightly. If you don't have pie filling, fresh fruit mixed with a bit of sugar and cornstarch can make a delightful alternative. Consider adding a hint of lemon zest to the filling for an extra flavor boost.
Serving Suggestions
Serve the fruit tart chilled or at room temperature for the best flavor. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside a fresh fruit salad or a slice of One Bowl Pound Cake.
Storage & Reheating
Store any leftover fruit tart in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in a preheated oven at 350°F for about 10-15 minutes until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Tart contains roughly 171 calories, with 3g protein, 34g carbohydrates, and 2g fat. It is a good source of calcium (17% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 563mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned pie filling?
Yes, you can absolutely use fresh fruit! Just mix your chosen fruits with sugar and a bit of cornstarch to create a filling that holds together when baked. This not only enhances the flavor but also adds a lovely fresh touch to your tart.
How can I make the crust more flavorful?
To enhance the crust's flavor, consider adding a teaspoon of almond extract or a pinch of cinnamon to the dough. You can also use a combination of butter and Crisco for a rich taste, making it a perfect pairing for any fruit filling.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder is also gluten-free. The texture may vary slightly, but it will still result in a delicious tart.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).