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Fruit Tart

Fruit Tart


Using the paddle attachment, beat the margarine and the icing sugar in the mixer until fluffy. Add one egg at a time, vanilla, baking powder, and finally the whole wheat Dinkel flour for about 2 minutes until homogenized.

1st method: Grease the base of the tart tin and spread a thin layer of dough everywhere. Prick the tart base with a fork and bake at 210°C for 7-10 minutes.Then press down on the tart base that has risen and spread a layer of fruit marmalade. Finely slice the respective fruit and cover the entire surface. Bake at 210°C for about 20 minutes, depending on the size of the tart.

2nd method: Spread the a thin layer of dough on the greased tart tin. Spread the fruit marmalade and cover the tart with thin slices of fruit. Cover with dough strips in a crisscross manner. Coat with the egg and bake at 210 °C for 30 minutes.