For as long as I can remember, my grandmother served this "cake" alongside our late afternoon Sunday supper. Sometimes leftover pieces were served the next morning for breakfast with unsweetened cream whipped straight from the udder. This is the perfect recipe in which to use slightly over ripened, imperfect fruit.

Kitchen Notes
The sugar helps when the fruit is out of season and you need the tart a little sweeter. Overripe or frozen fruit works great as well. 


  • 1/2 cup unsalted butter

  • 3/4 cup sugar

  • 1 tablespoon Madagascar vanilla extract

  • 3 eggs

  • 1 cup flour

  • 1 tablespoon baking powder

  • 1/2 tablespoon kosher salt

  • 2 to 3 cups fruit of choice (strawberries, blueberries, peaches, apples, pears, etc.)

  • Sugar in the raw

  • Crème fraîche



1. Preheat oven to 350 degrees F.

2. In a bowl with an electric mixer, beat together the butter and sugar. Add the vanilla, and then add one egg at a time.

3. In a separate bowl, sift flour, baking powder, and kosher salt together and add to the butter and sugar mixture. Combine until just all moistened and pour into a buttered 9-inch spring form pan. Do not over mix. 

4. Lay out the fruit of choice on top of batter. The dough rises up and around the fruit when cooking. One tart can use as much as 3 1/2 apples or pears.

5. Sprinkle the top of the tart with the raw sugar.

6. Bake for 40-50 minutes, until a skewer comes out cleanly.