A fruit tart is a delightful dessert featuring a crisp, buttery crust filled with luscious pastry cream and topped with an array of fresh fruits. This elegant treat is perfect for any occasion, whether it’s a summer gathering, a special celebration, or simply a sweet indulgence.
Why You’ll Love This Recipe
- Beautiful Presentation – A fruit tart is as stunning as it is delicious, making it a showstopper for any event.
- Customizable – Use any combination of fruits to suit your taste and the season.
- Delicious Flavor – The combination of crisp crust, creamy filling, and juicy fruit creates an irresistible taste experience.
- Make-Ahead Friendly – Prepare components ahead of time for easy assembly.
- Perfect for Any Occasion – Great for brunches, parties, or as an everyday treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Egg yolk
- Heavy cream
- Vanilla extract
- Whole milk
- Cornstarch
- Fresh fruit (such as strawberries, kiwi, blueberries, raspberries, or mango)
- Apricot preserves (for glaze)
Directions
- Prepare the Tart Crust – In a mixing bowl, combine flour, sugar, and butter. Mix until crumbly, then add the egg yolk. Form into a dough, chill for 30 minutes, then roll out and fit into a tart pan. Bake until golden brown.
- Make the Pastry Cream – Heat milk and vanilla extract in a saucepan. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually add the warm milk to the egg mixture, then return to the heat and cook until thickened. Cool completely.
- Assemble the Tart – Spread the cooled pastry cream over the baked tart crust.
- Add the Fruit – Arrange fresh fruit on top in a decorative pattern.
- Glaze – Warm apricot preserves and brush over the fruit for a glossy finish.
- Chill and Serve – Refrigerate for at least 1 hour before slicing and serving.
Servings and Timing
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 50 minutes
Variations
- Chocolate Pastry Cream – Add melted chocolate to the pastry cream for a rich twist.
- Nut Crust – Substitute part of the flour with ground almonds or hazelnuts for extra flavor.
- Citrus Zest – Add lemon or orange zest to the pastry cream for a refreshing touch.
- Vegan Option – Use dairy-free milk, vegan butter, and an egg substitute.
- Mini Tarts – Make individual-sized tarts for easy serving at parties.
Storage/Reheating
- Refrigeration: Store the fruit tart in the refrigerator for up to 3 days.
- Freezing: The tart shell can be frozen separately for up to a month; however, assembled tarts do not freeze well.
- Reheating: Best served cold; no reheating required.
FAQs
How do I prevent the tart crust from getting soggy?
Brush the crust with a thin layer of melted chocolate or egg white before adding the filling.
Can I make the tart crust ahead of time?
Yes, you can bake the crust a day in advance and store it in an airtight container.
What fruits work best for a fruit tart?
Strawberries, kiwi, blueberries, raspberries, and mango are excellent choices.
Can I use frozen fruit?
Fresh fruit is recommended for the best texture and appearance, but thawed and well-drained frozen fruit can work.
How can I make the tart healthier?
Use whole wheat flour for the crust and reduce the sugar in the pastry cream.
Why is my pastry cream too runny?
It may not have been cooked long enough. Ensure it thickens properly before removing it from heat.
Can I use a store-bought crust?
Yes, a pre-made tart crust can save time and effort.
How do I achieve a glossy finish on the fruit?
Brush a thin layer of warm apricot preserves or simple syrup over the fruit.
Can I make mini fruit tarts with this recipe?
Yes, divide the dough into smaller tart pans and adjust the baking time accordingly.
How long does the fruit tart stay fresh?
It is best enjoyed within 24 hours for the freshest taste and texture.
Conclusion
A fruit tart is an elegant and delicious dessert that combines a crisp crust, creamy filling, and vibrant fruit topping. With endless variations and a make-ahead-friendly approach, this recipe is perfect for any occasion. Try it today and impress your family and friends with a homemade masterpiece!
Print
Fruit Tart
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic fruit tart features a crisp, buttery tart crust filled with smooth pastry cream and topped with a colorful assortment of fresh fruit. Finished with a shiny glaze, this elegant dessert is perfect for any occasion.
Ingredients
For the Crust (Pâte Sucrée):
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pastry Cream (Crème Pâtissière):
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 3 tablespoons (24g) cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons (28g) unsalted butter
For the Topping:
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup kiwi, sliced
- 1 cup raspberries
- 1 cup mandarin orange slices
For the Glaze:
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
Make the Tart Crust:
- In a mixing bowl, beat the butter and sugar together until smooth. Add the egg yolk and vanilla, mixing until combined.
- Add the flour and salt, mixing just until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface and press into a 9-inch tart pan. Trim excess dough.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and bake for another 10 minutes, or until golden brown. Let cool completely.
Make the Pastry Cream:
- In a saucepan, heat the milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes). Remove from heat and stir in vanilla and butter.
- Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
Assemble the Tart:
- Spread the cooled pastry cream evenly into the tart crust.
- Arrange the fresh fruit on top in a decorative pattern.
Make the Glaze & Finish:
- In a small saucepan, heat the apricot jam and water over low heat until smooth. Strain if needed.
- Brush the warm glaze over the fruit to give it a shiny finish.
- Refrigerate the tart for at least 30 minutes before serving.
Notes
- You can use any combination of fruits, such as blackberries, peaches, or grapes.
- If you don’t have apricot jam, substitute it with a clear jelly like apple or peach.
- Store in the refrigerator for up to 2 days.
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