Italian Fresh Fruit Tart Recipe

Name: Italian Fresh Fruit Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup sugar; 1/2 cup butter, softened; 1 teaspoon lemon, rind of, fresh grated; 1 teaspoon fresh lemon juice; 1 teaspoon vanilla; 3 eggs; 1/2 cup apricot preserves; 1/2 cup raspberry preserves; 1 tablespoon Amaretto or 1/2 teaspoon almond extract; 4 cups fresh fruit, such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blueberries; 1 teaspoon honey; powdered sugar, if desired

Servings: persons

2 cups flour
1 cup sugar
1/2 cup butter, softened
1 teaspoon lemon, rind of, fresh grated
1 teaspoon fresh lemon juice
1 teaspoon vanilla
3 eggs
1/2 cup apricot preserves
1/2 cup raspberry preserves
1 tablespoon Amaretto or 1/2 teaspoon almond extract
4 cups fresh fruit, such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blueberries
1 teaspoon honey
powdered sugar, if desired

1
Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
2
Place dough on lightly floured surface.
3
Knead about 3 minutes or until dough holds together and is pliable.
4
Shape dough into a ball.
5
Cover with plastic wrap and refrigerate about 20 minutes or until firm.
6
Preheat oven to 350u00b0F.
7
Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
8
Pat dough evenly in pan.
9
Bake about 35 minutes or until toothpick inserted in center comes out clean.
10
Cool completely on wire rack, about 30 minutes.
11
Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
12
Stir in amaretto.
13
Spread over crust.
14
Arrange fresh fruit on top.
15
Drizzle with honey; sprinkle with powdered sugar.
16
Serve immediately, or cover and refrigerate.

837

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, 1 cup sugar, 1/2 cup butter, softened, 1 teaspoon lemon, rind of, fresh grated, and more.

Yes, Italian Fresh Fruit Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Fresh Fruit Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions