Looking for unique German ❤️gifts?   |   Grab  Oma's cookbooks!   |   Don't miss Oma's ❤️Newsletter  |  Make Oma's favorite recipe

Oma's Fruit Tart Recipe

FTC Disclosure: Making a purchase via a link on the page? I may earn a small commission on the transaction - at no added cost to you. Thanks!

White plate with Peach Streusel Tart and a piece of the tart served with dollops of whipped creamHere's my peach streusel tart, served with dollops of whipped cream.

Make this fruit tart recipe covered with streusel using fresh or canned fruit, such as apricots, peaches, cherries, etc. A delicious German treat, just like your Oma used to make.  Above, it's made with canned peaches (Pfirsich-Streuseltarte) and below it's made with apricots (Aprikosen-Streuseltarte). Any way you make it, it's a quick and easy dessert! It tastes great warm or cold, especially when topped with whipped cream!

If you like streusel, you'll really love this tart. Why? Because the whole tart is made of streusel! Half is pressed into the bottom of the tart pan, then fruit is put on top. Over the fruit, you sprinkle the rest of the streusel. Easy? You bet!

Kaffeeklatsch Trivia with a cup of coffee and steam rising

  • "Streusel" comes from the German word "streuen" which means to sprinkle or scatter
  • Streusel is traditionally a crumbly mix of 1 part butter, 1 part sugar, and 2 parts flour
  • Streusel usually tops muffins, pies, and cakes giving a sweet crunch
  • Chopped nuts and spices can be added to the streusel
  • WARNING: Streusel tastes so good raw as well as baked, it's easy to sneak some off the cake before serving ... keep an eye on hubby, the kids and yourself if you want to have the cake covered with streusel when you serve it ;)

Fruit Tart Recipe with Streusel


  • ½ cup + 2 Tbsp soft butter
  • ⅜ cup granulated  sugar
  • 1 tsp vanilla extract
  • 1¾ cup flour, all-purpose
  • 2 Tbsp ground almonds (optional)
  • 1 lb fruit or 1½ - 2 cans well-drained fruit (peaches, apricots, cherries, plums, etc.)


  • Preheat oven to 375° F. Grease 9-inch tart pan (preferable with removable bottom) and dust with flour.
  • Put butter, sugar, vanilla, and flour into mixing bowl. Using dough hook (if available) mix until crumbly.
  • Put half of crumb mixture into tart pan and press down.
  • Sprinkle with ground almonds, if using.
  • Prepare fruit (see tips below) and place on top of crumb crust
  • Sprinkle remaining crumbs evenly over fruit.
  • Bake for about 30 - 40 minutes, until nicely browned. Cool on cake rack.
  • Serve warm or cold.

Tips on Making this Cake:

  • Use either fresh or well-drained canned fruits.
  • If using fresh apricots: To make peeling apricots easier, cut an "X" in apricots. Dip them in boiling water for several seconds and then into cold water. Peel and cut in half, removing pits.
  • For a different flavor, you can add ¼ lb of chopped candied ginger to the crumb mixture. Delicious!
  • Again the warning when making streusel cakes: the streusel tastes so-o-o-o good that it's easy to eat the topping before it's baked or as it's sitting cooling on the rack.

More Cakes with Fruit

*  *  *  *  *

Want nutritional information for a recipe?

Copy and paste the ingredient list and the number of servings into Calorie Count

It will give you an approximate calculation.

*  *  *  *  *

Need help doing conversions between cups and grams or any such thing?

Use this site to give you all the different conversions for the different types of ingredients. 

*  *  *  *  *

Check out Oma's e-Cookbooks
Oma's Summer Salads eCookbook
Oma's Oktoberfest eCookbook
Favorite German Recipes Cookbook
Top 10 Instant Pot Pressure Cooker Recipes eCookbook
Oma's Easter Feast eCookbook
Quick Fix Soup eCookbook
Oma's Christmas Baking eCookbook
Oma's German Meat Recipes eCookbook

PIN this ...

piece of apricot tart with whipped cream

Words to the Wise

"Watch your tongue and keep your mouth shut, and you will stay out of trouble."

Proverbs 21:23 (NLT)