Four-Fruit and Ginger Tart

Name: Four-Fruit and Ginger Tart
Prep time: 30 min
Cook time: 45 min
Total time: 105 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold and cubed); 2 tablespoons granulated sugar; 1/4 teaspoon salt; 4-5 tablespoons ice water; 1 cup strawberries (hulled and sliced); 1 cup blueberries (fresh or frozen); 1 cup peaches (peeled and sliced); 1 cup raspberries (fresh or frozen); 1 tablespoon grated fresh ginger; 1/2 cup granulated sugar (adjust to taste); 2 tablespoons cornstarch; 1 tablespoon lemon juice

105 min 8 slices Medium

All Recipes

A delightful tart combining four fruits and ginger for a zesty dessert.

Prep

30 min

Cook

45 min

Total

105 min

Servings

Difficulty

Medium

The Four-Fruit and Ginger Tart is a vibrant dessert that combines the sweetness of fresh fruits with the zing of ginger. This tart is perfect for showcasing seasonal produce, giving you a delightful balance of flavours and textures in every bite. The ginger adds a spicy warmth that complements the natural sweetness of the fruits, making this tart a perfect end to any meal. It's a versatile recipe that allows for experimentation with different fruit combinations, making it a must-try for fruit tart enthusiasts.

Instructions

Prepare the crust

In a large bowl, mix flour, sugar, and salt. Add cold butter and blend with a pastry cutter until crumbly. Gradually add ice water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.

Pro tip: Chilling helps the dough relax and makes it easier to roll.

Preheat the oven

Preheat your oven to 375°F (190°C).

Roll out the dough

On a floured surface, roll out the dough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges. Trim excess.

Pro tip: Roll from the centre outward to maintain even thickness.

Prepare the filling

In a large bowl, combine strawberries, blueberries, peaches, raspberries, ginger, sugar, cornstarch, and lemon juice. Toss to coat.

Pro tip: Adjust sugar according to the sweetness of your fruits.

Assemble the tart

Pour the fruit mixture into the prepared crust, spreading evenly.

Bake the tart

Bake in preheated oven for 45 minutes, or until the crust is golden and the filling is bubbly. Let cool slightly before serving.

Pro tip: Cover edges with foil if they brown too quickly.

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Tips & Tricks

Use ripe fruits for maximum flavour.
Chill the dough for easy rolling.
Adjust sugar based on fruit sweetness.
Serve with whipped cream for added richness.

Frequently Asked Questions

Can I use frozen fruit for a tart?

Yes, you can use frozen fruit. Thaw and drain excess moisture before using to prevent a soggy filling.

How do you keep a fruit tart from getting soggy?

Sprinkle a little cornstarch on the crust before adding the filling. It absorbs excess moisture.

How do you know when a tart is done?

The tart is done when the crust is golden brown and the filling is bubbly.

Can I freeze a fruit tart?

You can freeze a fruit tart before baking. Wrap tightly and bake from frozen, adding extra time.

What is the best way to cut a tart?

Use a sharp knife, dipped in hot water and dried, for clean cuts.

Serving Suggestions

Serve the tart warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Leftovers can be stored in an airtight container in the refrigerator for up to three days. For a make-ahead option, prepare the dough and fruit filling separately a day in advance and assemble just before baking. This tart can also be frozen before baking for a convenient dessert ready to bake when needed.

Nutrition per serving

280

Calories

Protein

14g

Fat

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