Grandma's Breakfast Fruit Tart

cuisine American
difficulty Simple
season Year Round
serves 6 to 8


1/2 cup unsalted butter 3/4 cup sugar 1 tablespoon pure vanilla extract 3 large eggs 1 cup all-purpose flour 1 tablespoon baking powder 1/2 tablespoon kosher salt 2 to 4 cups fruit, uniform bite-size pieces 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 each egg one 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 oven proof 9-inch DEEP PIE DISH or 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.
  5. Sprinkle the top of the tart with the raw sugar.
  6. Bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean.