This is a very easy recipe that’s great for entertaining! I copied Ina Garten’s recipe, which can be found here: Fruit tart recipe. Rather than copying that recipe on the blog, I will just give you a few tips and will tell you what I did differently:

  • Instead of using plums, I used quartered nectarines and blue berries to make this tart more colorful.
  • I used an 11 inch tart pan instead of a 9 inch one. If you do this, you will need to multiply the amounts by 1.5.
  • Don’t worry if your crust mixture is more of a paste instead of crumbs. Just tightly press the mixture into the pan and separate out out small lumps of the mixture to top the fruit.
  • Ripe fruits work best here. You can certainly substitute other fruits, but blueberries give almost all other types of fruits a nice touch and sweet, mellow flavor. They melt nicely as well.
  • You can leave out the egg yolk if you’re cooking for vegetarians who don’t eat eggs. If you’re using an 11 inch tart pan, I would still only use 1 egg yolk, since it’s hard to separate out 1.5 egg yolks.
  • Serve this for breakfast with some coffee and croissants. Alternatively, you can serve this, slight warm, for dessert with some caramel drizzled on top and a scoop of vanilla bean ice cream.
  • Fruit Tart