Belgian Fruit Tart Recipe


Difficulty LevelMediumHealth IndexAverage
VegetarianMain Ingredient


 8 inch sweet shortcrust pastry1 (Flan Case Of)
 Patisserie cream1⁄2 Cup (8 tbs) (Vanilla Flavor)
 Green grapes/Black grapes1⁄4 Pound
 Bananas2 Large
 Lemon1⁄2 , juiced
For apricot glaze
 Apricot jam1⁄3 Cup (5.33 tbs)
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 138

% Daily Value*

Total Fat 14 g22.3%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 8.2 mg

Sodium 220.1 mg9.2%

Total Carbohydrates 334 g111.4%

Dietary Fiber 12.8 g51.4%

Sugars 171.8 g

Protein 13 g26.5%

Vitamin A 10.9% Vitamin C 127.1%

Calcium 29.6% Iron 9.2%

*Based on a 2000 Calorie diet


You can vary the filling for this tart by choosing any fresh or canned fruit available.
Use a redcurrant glaze for red berries or cherries and golden apricot glaze for other fruit.
Serve the tart the day it is filled or the pastry will lose its crispness, but the flan case can be baked in advance and stored in a tin.
First make the vanilla-flavored Patisserie Cream and leave it to cool, stirring continuously to prevent a skin forming.
Meanwhile slit the grapes down one side and remove the pits.
Peel and slice the bananas and pour over the lemon juice to prevent discoloration.
When the Patisserie Cream is cold spread it in the flan case.
Arrange the fruit on top in an attractive pattern.
Make the Apricot Glaze by dissolving apricot jam with a little lemon juice over a low heat.
Spoon carefully over the fruit.
To give the tart a professional finish brush the glaze over the top edges of the pastry.