Fruit tart with Danish fruits

Ingredients for Fruit tart with Danish fruits

Instructions for Fruit tart with Danish fruits

To prepare the Fruit tart with Danish fruits recipe, please follow these instructions:

Tærtedej: Egg and sugar whipped thickly. Stir in the flour, and butter/margarine and break into pieces of dough that is kneaded smooth and cool in an hour's time. The dough rolled out.

A pie dish (24 cm in diameter) covered with dough. Bottom pricked, and the tart be cold.

A piece of wax paper placed in the bottom of the tart, and make up with dried beans or rice. Pre-baked tart at 200 degrees c. alm. oven for about 15 minutes.

The bottom is taken out of the oven and baking paper and beans/rice are removed (these cooled and stored to another baking-they can be used many times).

Fill: Yolks udstenes, apples/pears peeled off and core houses. All the fruit is cut into smaller pieces. Fruit strips warmed through in the butter/margarine in approximately 1 minute. There sprinkled sugar on, and the fruit is cooled a little.

All ingredients for topping chopped and crushing it together.

1/3 of topp no distributed in the bottom of the tart. Fruit pieces added on, and the rest of the top no distributed at the top.

The pie bake finished at 200 degrees c. alm. oven for about 20 minutes until it is really Golden and crispy.

The tart served with soft touched vanilla ice cream, sour cream, whipped cream or yoghurt as well as to velafdryppet with a little sugar and vanilla.