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Summer Harvest Tart

 Summer Harvest Tart
One of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night.—Sarah Knoblock, Hyde Park, Indiana
12 ServingsPrep: 45 min. Bake: 45 min. + cooling


  • 2/3 cup butter, softened
  • 1/4 cup sugar
  • Dash salt
  • 2 tablespoons lightly beaten egg white
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup each fresh blackberries, blueberries and raspberries
  • 1 cup finely chopped peeled apple (about 1 medium)
  • 1 cup sliced peaches (about 2 small)
  • 2 teaspoons lemon juice
  • 1/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup all-purpose flour

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Summer Harvest Tart (continued)

Ingredients (continued)

  • 1/2 cup old-fashioned oats


  • Preheat oven to 350°. In a large bowl, cream butter, sugar and
  • salt until light and fluffy. Beat in egg white and vanilla.
  • Gradually beat in flour. Press onto bottom and up sides of an 11-in.
  • fluted tart pan with removable bottom; place on a baking sheet.
  • Bake 25-30 minutes or until edges are light brown. Cool on a wire
  • rack. Increase oven setting to 375°.
  • For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg.
  • Add fruit and lemon juice; toss to combine.
  • For topping, in a small bowl, cream butter, brown sugar and spices
  • until blended. Gradually beat in flour and oats.
  • Add filling to crust; sprinkle with topping. Bake 45-50 minutes or
  • until top is golden brown and filling is bubbly. Cool on a wire
  • rack. Serve warm or at room temperature. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.