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Autumn Fruit Tart

This is a wonderful recipe to use seasonal fruits.

Good with pouring cream and a few extra berries on the side.

Printable version    A4    |    A5    |    Index card

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  1. 1

    To make the pastry, place the flour, 1 tbsp of sugar, and butter in a food processor and process until the mixture resembles breadcrumbs. Add 1 egg and process until it forms a ball. Roll out and use to line the tin. Prick the pastry several times with a fork, and chill for 30 minutes.

  2. 2

    Preheat the oven to 190°C (375°F/Gas 5). Line the pastry case with greaseproof paper and baking beans, and bake blind for 10 minutes. Remove the paper and beans, bake for 10 minutes, then remove from the oven and leave to cool.

  3. 3

    Meanwhile, peel, core, and thinly slice the apples. Whisk together the 3 egg yolks, brown sugar, cream, and vanilla extract. Arrange the apples and other fruits in the tart shell and pour the cream mixture over. Sprinkle the cinnamon and remaining caster sugar over the top and bake for 40–45 minutes, or until set. Cool in the tin and serve cold.


  • 175g plain flour , extra for dusting
  • 3 tbsp caster sugar
  • 85g butter , chilled and diced
  • 4 egg, 3 large egg yolks
  • 4 dessert apples
  • 4 tbsp light soft brown sugar
  • 200ml double cream
  • 1 tsp pure vanilla extract
  • 1 handful blackberries , stoned plums, or blueberries
  • 1 tsp ground cinnamon

Makes 6 slices

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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