about contact

Fruit Tart Recipe

Fruit Tart Recipe

by
Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

A Fruit Tart is a stunning and delicious dessert that showcases fresh, vibrant fruits on a buttery, flaky crust with a creamy custard filling. The combination of the sweet, smooth pastry cream, the crisp crust, and the colorful assortment of fruits makes this tart a perfect treat for any occasion. Whether for a celebration or a casual gathering, this elegant dessert is sure to impress everyone!

Ingredients

Fruit Tart Recipe this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
all-purpose flour
unsalted butter (cold and cut into cubes)
granulated sugar
salt
egg yolk
cold water

For the Pastry Cream:
whole milk
vanilla bean (or vanilla extract)
granulated sugar
egg yolks
cornstarch
unsalted butter

For the Fruit Topping:
fresh fruit (such as strawberries, blueberries, kiwi, raspberries, or peaches)

For the Glaze (optional):
apricot jam (or any fruit preserves)
water

Directions

  1. Make the Crust:
    • In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
    • Add the egg yolk and pulse to combine. Gradually add cold water, one tablespoon at a time, until the dough comes together.
    • Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Pastry Cream:
    • In a medium saucepan, heat the milk over medium heat until it begins to simmer. If using a vanilla bean, slice it open and scrape the seeds into the milk, then add the bean pod as well. If using vanilla extract, add it later.
    • In a separate bowl, whisk the egg yolks and sugar until pale and smooth. Add the cornstarch and whisk again.
    • Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil (about 2-3 minutes).
    • Remove from heat and stir in the butter and vanilla extract (if using). Strain the pastry cream through a fine sieve to remove any lumps and let it cool completely.
  3. Bake the Crust:
    • Preheat your oven to 375°F (190°C).
    • Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the edges of the pan and trim any excess.
    • Line the crust with parchment paper, then fill it with pie weights or dried beans to prevent it from puffing up during baking.
    • Bake the crust for 15-20 minutes, then remove the parchment and weights and bake for an additional 5-10 minutes, or until the crust is golden brown. Let the crust cool completely.
  4. Assemble the Tart:
    • Once the crust is cool and the pastry cream has set, spread the pastry cream evenly over the base of the tart crust.
    • Arrange the fresh fruit in a decorative pattern on top of the pastry cream.
  5. Prepare the Glaze (Optional):
    • In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
    • Brush the glaze over the fruit to give it a beautiful shine and to help preserve the freshness of the fruit.
  6. Chill and Serve:
    • Refrigerate the assembled tart for at least 2 hours before serving to allow the pastry cream to set further.
    • Slice and serve chilled. Enjoy!

Servings and Timing

This recipe serves 8-10 people.
Preparation time: 30 minutes
Chill time: 2 hours
Baking time: 25-30 minutes
Total time: 3 hours

Variations

  • Chocolate Pastry Cream: Add melted chocolate to the pastry cream for a rich chocolate base under the fruit.
  • Different Fruits: Use seasonal fruits like mangoes, blackberries, or pomegranate to mix things up.
  • Lemon Curd: For a citrus twist, use lemon curd instead of pastry cream as the filling.

Storage/Reheating

Store the fruit tart in the refrigerator for up to 2 days.
It’s best served fresh, as the fruit and pastry cream may soften over time. Avoid freezing the tart, as the fruits can lose their texture when thawed.

Fruit Tart Recipe

FAQs

Can I use store-bought crust?
Yes, if you’re short on time, you can use a store-bought tart shell or pie crust as a substitute. Just bake it according to package instructions and cool before filling.

Can I make the tart ahead of time?
You can prepare the tart crust and pastry cream a day in advance. Assemble the tart with the fruit and glaze just before serving for the best texture and freshness.

Can I use frozen fruit?
Fresh fruit is recommended for the best texture and appearance, but if using frozen fruit, be sure to thaw it completely and pat it dry before adding it to the tart.

Conclusion

Fruit Tart is a show-stopping dessert that’s as delicious as it is beautiful. With its buttery crust, rich pastry cream, and vibrant fruit topping, it’s perfect for any celebration or simply to enjoy as a special treat. Whether you’re serving it at a dinner party or bringing it to a picnic, this dessert is sure to impress!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fruit Tart Recipe

Fruit Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: cozykitcheneats
  • Prep Time: 1 hour 15 minutes (plus chilling time)
  • Cook Time: 25 minutes
  • Total Time: 2 hours (including chilling time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

This colorful and delicious Fruit Tart features a buttery, flaky crust filled with smooth, sweet pastry cream and topped with an assortment of fresh fruits. It’s the perfect dessert for special occasions or just when you want something elegant and fruity!

Ingredients

For the Tart Crust:

  • 1 1/2 cups all-purpose flour

  • 1/4 cup powdered sugar

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, cold and cut into cubes

  • 1 large egg yolk

  • 1-2 tbsp cold water

For the Pastry Cream:

  • 1 1/4 cups whole milk

  • 1/2 cup granulated sugar

  • 3 large egg yolks

  • 2 tbsp cornstarch

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 2 tbsp unsalted butter, cold

For the Topping:

  • 1 cup strawberries, sliced

  • 1/2 cup blueberries

  • 1/2 cup kiwi, sliced

  • 1/2 cup raspberries

  • 1/4 cup apricot jam or jelly (for glazing)

Instructions

  1. Make the crust:

    • In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

    • Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough comes together. If the dough is too dry, add a little more water, one teaspoon at a time.

    • Turn the dough out onto a floured surface and gently knead it into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

  2. Preheat the oven:

    • Preheat your oven to 375°F (190°C).

  3. Roll out the dough:

    • On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess dough from the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.

  4. Bake the crust:

    • Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5-7 minutes until golden. Let the crust cool completely.

  5. Make the pastry cream:

    • In a medium saucepan, heat the milk over medium heat until it just begins to simmer.

    • In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.

    • Gradually pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.

    • Remove from the heat and stir in the vanilla extract and cold butter. Let the pastry cream cool for about 10 minutes, then transfer it to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream. Refrigerate until fully chilled.

  6. Assemble the tart:

    • Once the crust and pastry cream are cool, spread the pastry cream evenly into the cooled tart crust.

    • Arrange the fresh fruit on top of the cream in a decorative pattern.

  7. Glaze the tart:

    • In a small saucepan, heat the apricot jam or jelly over low heat until it melts. Brush the melted jam over the fruit to give it a glossy finish.

  8. Chill and serve:

    • Refrigerate the tart for at least 1 hour before serving to allow everything to set. Slice and enjoy!

Notes

  • You can use any combination of fresh fruits you like, such as mango, peaches, or even grapes.

  • If you don’t have a food processor, you can make the crust by cutting the butter into the flour mixture using a pastry cutter or two forks.

  • For a quicker version, you can use store-bought tart shells and pastry cream.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *