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Delicate shortcrust pastry base, creamy sour cream filling and fresh fruits are combined in this cake. It tastes sweet sour, tender and heavenly delicious. This makes it ideal for dessert on warm days. You can find a detailed fruit sour cream tart recipe with the exact quantities and step-by-step instructions below.
Which fruit for the fruit sour cream tart?
You can fill the fruit sour cream tart with any fruit that you like or that is in season, similar to the Pavlova cake or the sheet cake with yogurt. For example, you can use fresh berries such as strawberries, raspberries or blueberries. The fruit should be ripe, but not overripe or mushy.
I have used peaches, plums and apricots in the recipe. I also added red and blackcurrants so that my cake tastes tart. Depending on how sweet your fruit is, you can adjust the amount of sugar for the sour cream filling.
With a light sour cream filling
My fruit tart is topped with a sour cream filling. It tastes light, airy and sweet sour.
You only need a few common ingredients for this filling. It can be prepared in a flash.
Ideal for a summer party or afternoon coffee
The fruit sour cream tart looks colorful and its filling of different types of fruit makes for an explosion in the mouth. Alongside the lemon berry bars and the vegan mini cheesecakes with raspberries and matcha, it is a highlight on the coffee table, both visually and in terms of taste.
This makes the fruit tart, just like the Danish pastry with custard and strawberries, the quick raspberry pound cake or the mini Pavlova, perfect for a garden celebration or summer party. But you can also serve it for an ordinary tea round with the family. Because it is very easy to make with just a few ingredients.
This fruit sour cream tart is
- fruity,
- creamy,
- crumbly,
- buttery,
- fresh,
- tender,
- sweet sour,
- incredibly delicious,
- colorful,
- summery,
- aromatic,
- with lots of different types of fruit,
- easy to make with few ingredients,
- ideal for dessert on warm days, alongside the raspberry meringue roulade, the mango tiramisu and the strawberry kiwi dessert cups.
How to make fruit tart: tips and tricks
- Use cold ingredients for the shortcrust pastry.
- Knead the dough only briefly to a homogeneous consistency and never for too long, so that it tastes crumbly and tender later.
- You can fill the fruit tart with any fruit of your choice or seasonal fruit.
- Adjust the amount of sugar for the filling depending on how sweet or sour the fruit you are using is.
- You will need a Ø 28 cm tart tin for baking.
- The cake is best cut after it has had a few hours to set in the fridge.
Did you make the fruit sour cream tart using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other summery pastry recipes:
- Strawberry flan recipe: how to make the best fruit flan
- Currant crumble cakes – from the “Like from the baker” range
- Cherry muffins with coconut – the moistest recipe
Fruit sour cream tart
Equipment
- Ø 28 cm tart tin
Ingredients
for the base
- 200 g butter cold
- 340 g flour
- 50 g sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- 1 egg cold
- butter for greasing the baking tin
- flour for the work surface
for the filling
- 1 peach
- 1 plum
- 3 apricots
- 80 g redcurrants
- 80 g blackcurrants
- 1 egg
- 75 g sugar or to taste
- 1 pinch of salt
- 250 g sour cream
- 10 g corn starch
- 1 tbsp flour
Instructions
Preparation of the base
- Add cold butter cut into pieces to flour and work quickly into fine crumbles.
- Add sugar, vanilla and salt and mix.
- Add egg and knead briefly and quickly to form a barely homogeneous shortcrust pastry dough. Wrap airtight and chill for 1 hour.
Preparation of the filling
- Cut the flesh off the stone of peach and plum and cut into small cubes. Pit the apricots and cut them into cubes too. Prepare currants.
- Briefly mix egg, sugar and salt.
- Add sour cream and stir again.
- Add corn starch and mix to a homogeneous lump-free mixture.
Preparation of the fruit sour cream tart
- Grease the tart tin with butter.
- On a floured work surface, roll out the dough into a circle that is slightly larger in diameter than the baking tin, place it in the tart tin, press it down lightly and pull up the edges.
- Sprinkle the dough in the baking tin evenly with 1 tablespoon of flour.
- Spread all the prepared fruits on top and pour the sour cream mixture evenly over them.
- Bake the fruit sour cream tart in a preheated oven at 356 °F (180 °C) for approx. 40 minutes until the edges are lightly golden brown and the filling is no longer runny.
- Leave the fruit tart to cool completely and then chill for approx. 2 hours.
Notes
- Use cold ingredients for the shortcrust pastry.
- Knead the dough only briefly to a homogeneous consistency and never for too long, so that it tastes crumbly and tender later.
- You can fill the fruit tart with any fruit of your choice or seasonal fruit.
- Adjust the amount of sugar for the filling depending on how sweet or sour the fruit you are using is.
- You will need a Ø 28 cm tart tin for baking.
- The cake is best cut after it has had a few hours to set in the fridge.
- Take note of the detailed tips and tricks for making the fruit sour cream tart at the top of the article.
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