Recipe: Butter Tart with Caramel Fruit Compromise step by step with pictures | Handy.Recipes

Butter Tart with Caramel Fruit Compromise

Cooked Butter Tart with Caramel Fruit

Time to cook: 50 minutes

Total Servings: 12

Nutritional Value

This pie was my first experiment with replacing some of the butter with pumpkin puree. After reading an article about using other foods that can successfully substitute butter in baked goods, I wanted to see for myself. After all, such a substitution can help make the baked goods not only healthier, more economical, but also give them new shades of flavor. I started with the simplest one - pumpkin puree. And I was not mistaken. Now I always substitute up to 2/3 of the butter in a recipe with it. Its taste is not felt, and the products get a beautiful bright color and fluffiness. If interested, I invite you to try this pie and see for yourself. It's very easy to make, and the result is great!

Author of the recipe

Ingredients for Butter Tart with Caramel Fruit "compromise":


  • Wheat flour / Flour (W/c) - 200 g
  • Sugar (brown is best) - 250 g
  • Chicken egg - 4 units
  • Butter - 150 g
  • Pumpkin (mashed baked or boiled pumpkin, thick) - 150 g
  • Salt
  • Leavening agent - 16 g


  • Pear (+/-, about 200 g) - 2 pcs
  • Cherry (fresh or frozen) - 200 g
  • Water - 20 ml
  • Sugar (preferably brown) - 40 g

How to cook butter cake with caramel fruit "compromise" step by step with photos

It has to be done very quickly, so there aren't many pictures, but the cooking process is so simple that it shouldn't be too hard. The first step is to prepare the filling. Peel and core the pears and cut into slices or dices. Remove the pips from the cherries. If you are using frozen berries, thaw them beforehand. Pour 20 ml water in a frying pan or thick-bottomed saucepan and add 40g sugar. When the sugar has completely dissolved, add the fruit you have prepared. Caramelize them over a high heat until the liquid has boiled away. While the filling cools, prepare the pastry. Beat 150g of butter on the mixer at maximum speed until puffy. Pour in the whole 250g of sugar, and again beat for about 10-15 minutes until it is puffy and the sugar has completely dissolved.

Without stopping to beat, add the eggs one at a time

Sift the flour together with the baking powder, salt and vanilla. The quality of the product depends a lot on how the butter and sifted flour have been beaten, so give it some attention. Add half of the dry ingredients to the whisked mass and stir with a spoon only until they dissolve. Stir briefly to prevent the gluten from forming. Add half of the prepared pumpkin puree. You can see on the photo how thick it should be. Stir gently. Add the remaining half of the dry ingredients, mix again. Add pumpkin puree again. Stir gently to keep the dough fluffy.

Prepare a baking tin. Put a sheet of parchment on it and grease it with butter or oil. This kind of cake is best baked in a round form with the center in the middle, but I had no suitable, so I used a regular square 30 * 30 cm. Spread the fluffy dough into the prepared tart mold in an even layer. Put the cooled filling on top. Bake the cake at 180 degrees for 30-40 minutes. Use your oven as a guide. The fruit will sink to the bottom of the pie during baking and small cracks will form on the surface.

Remove the finished and cooled pie neatly (very tender and airy) from the form and, if desired, decorate or sprinkle with powdered sugar. You can invite guests and drink tea!

A closer look.

Nutritional Value:

Whole Dish:
3594.9 Calories
52 g
152.6 g
512.7 g
Per Serving:
299.6 Calories
4.3 g
12.7 g
42.7 g
230.4 Calories
3.3 g
9.8 g
32.9 g

Chicken Egg, Salt, Flour, Cherry, Sugar, Butter, Sweet, Water, Pumpkin, Baking powder, Fruit, Pear, Baking, Caramel, Cakes, Pastry

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