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Fruit Torte

This delicious and colorful torte dessert is not only a crowd-pleaser for all ages, it’s the perfect recipe to make with the kids! And while it bakes, your little ones will have fun coloring in this coloring sheet, complete with ingredients and baking instructions for you. Click below to download and print.

Download coloring sheet PDF.

Ingredients

Shell

  • ½ cup butter
  • ½ cup Sue Bee® Clover Honey
  • 1 tsp vanilla
  • 2 eggs, room temperature
  • 1 1/3 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp milk

Glaze

  • 1 envelope unflavored gelatin
  • ¼ cup plus ¾ cup water
  • 1 tbsp honey

Directions

Shell

Generously grease and flour a torte pan, especially the flutes.

Cream together the butter and honey until mixture is smooth and fluffy.

Add in vanilla and eggs, one at a time, mixing well after each addition.

Sift together flour, baking powder and salt.

Add half of the flour mixture to the bowl and mix well.

Add the milk and mix, then add the remaining flour and mix again. Mixture will be thick.

Spread evenly in pan and bake for 20 minutes at 375º F.

Let crust cool for 10 minutes, then remove from torte pan onto serving dish.

Once cooled, refrigerate until you are ready for the next step if necessary.

 

Filling and Glaze:

Use any combination of fresh fruit that you like, just make sure the fruit is drained well and dried on a paper towel before you place it on the torte crust. Completely cover the crust before glazing.

Dissolve gelatin in ¼ cup water.

Heat remaining ¾ cup water and honey in a saucepan until boiling.

Remove the water/honey mixture from heat and add gelatin, stirring until all gelatin has dissolved.

Cool to room temperature and refrigerate for 5-10 minutes until it thickens slightly. (Check often! Consistency should be such that you can spoon evenly over the torte without soaking into the shell.)

Refrigerate torte until ready to serve.

Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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