Why You’ll Love This Recipe

A Fruit Tart is a stunning dessert that combines a crisp, buttery crust with creamy pastry filling and a vibrant assortment of fresh fruits. It’s elegant enough for special occasions but simple enough to enjoy anytime. The beautiful presentation and the balance of textures and flavors make it a showstopper on any dessert table.

ingredients

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

all-purpose flourunsalted buttersugaregg yolkssaltcold waterwhole milkgranulated sugareggscornstarchvanilla extractfresh fruits (such as strawberries, kiwi, blueberries, raspberries)apricot jam (for glaze)

directions

Prepare the tart crust by combining flour, sugar, and salt in a bowl.

Cut in cold butter until the mixture resembles coarse crumbs.

Add egg yolks and a few tablespoons of cold water, mixing just until the dough comes together.

Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.

Roll out the dough and press it into a tart pan. Trim the edges and prick the bottom with a fork.

Bake at 375°F (190°C) for 15-20 minutes or until golden brown. Let it cool completely.

To make the pastry cream, heat milk in a saucepan until just simmering.

In a separate bowl, whisk eggs, sugar, and cornstarch until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat until thickened.

Remove from heat, stir in vanilla extract, and let cool. Chill in the fridge.

Fill the cooled tart shell with the chilled pastry cream.

Arrange sliced fresh fruits on top in a decorative pattern.

Warm apricot jam with a little water and brush over the fruit to glaze.

Servings and timing

This recipe makes one 9-inch tart.Serves: 8-10Preparation time: 30 minutesChilling time: 30 minutesBaking time: 20 minutesAssembly time: 15 minutesTotal time: 1 hour 35 minutes

Variations

Use a chocolate ganache layer under the pastry cream for a richer version.

Swap the traditional shortcrust for a graham cracker crust for a different texture.

Add citrus zest to the pastry cream for a tangy twist.

Use tropical fruits like mango and pineapple for a summery vibe.

Top with edible flowers for an elegant finish.

storage/reheating

Store the fruit tart in the refrigerator for up to 3 days, lightly covered with plastic wrap.It’s best served cold and doesn’t require reheating.The crust may soften over time, so it’s best enjoyed fresh.

FAQs

Can I make the crust ahead of time?

Yes, the crust can be baked and stored at room temperature for up to 2 days.

What fruits work best?

Firm, colorful fruits like berries, kiwi, mango, and grapes hold up best and look beautiful.

Can I use store-bought pastry cream?

Yes, if you’re short on time, store-bought works in a pinch, though homemade has a fresher taste.

What if I don’t have a tart pan?

A pie dish can work, though the shape and edges will be different.

How do I keep the fruit from browning?

Brushing with apricot glaze or lemon juice helps preserve color and shine.

Is the glaze necessary?

It enhances the appearance and flavor, but you can skip it if preferred.

Can I make a mini version?

Absolutely, use mini tart pans or a muffin tin for individual servings.

Can I use frozen fruit?

Fresh is best for appearance and texture, but thawed and drained frozen fruit can work.

What’s the difference between a tart and a pie?

Tarts typically have a shortcrust base and no top crust, while pies often have a top crust or lattice.

Can I freeze a fruit tart?

It’s not recommended due to the fresh fruit topping and pastry cream.

Conclusion

A Fruit Tart is the perfect blend of beauty and taste, combining a crisp crust, creamy filling, and juicy fruit in every bite. Whether you’re hosting a dinner party or simply treating yourself, this classic dessert is sure to impress.