Simple fruit tart from Sweet Enough (page 25) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute roasted fruits of your choice for mixed red fruits, and vanilla extract for vanilla beans. Refrigerate for one hour.

  • julia_un405k on April 05, 2026

    I’m obsessed with this vanilla cream. I’ve been making just the cream and eating with blueberries when they’re in season yummmm

  • kellilee on February 05, 2024

    This Simple Fruit Tart came together without too much trouble. Beware: the standard Vanilla Pastry Cream recipe makes way more than needed for a 9-inch tart so we ended up with 4 bonus individual servings which I topped with the extra "fresh red fruits". That is actually exciting because it is delicious! My only issue (and I'm assuming this was me and not the recipe) was the crust which was tough instead of flaky. Alison directs you to use your fingers and I used a silicon spatula instead. Maybe I overworked the dough - I have a tendency to do that. Or maybe a "shortbread-like press-in crust" is supposed to take a little work to cut with a fork. Not sure.

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