There’s something magical about a fruit tart. It’s light, buttery, creamy, and bursting with fresh fruit—like a little slice of sunshine on a plate. Whether you’re making it for a special occasion or just treating yourself, this fruit tart is a total showstopper. The best part? It’s easier than it looks! Trust me, once you take that first bite of crisp pastry, silky custard, and juicy fruit, you’ll be hooked.
Why You’ll Love This Fruit Tart
This isn’t just a dessert—it’s an experience. Here’s why this recipe is going to become your new favorite:
Versatile: Customize it with your favorite fruits or a seasonal mix.
Budget-Friendly: Uses simple ingredients that create an elegant dessert.
Quick and Easy: No complicated techniques—just straightforward, delicious baking.
Customizable: Switch up the crust, filling, or toppings to suit your taste.
Crowd-Pleasing: A stunning, bakery-worthy dessert that impresses every time!
Ingredients
Ingredients in This Fruit Tart
Each component of this tart works together to create a perfect balance of textures and flavors. Here’s what you’ll need:
For the Crust:
Tart Dough: A classic buttery shortcrust pastry that bakes up crisp and golden.
Sugar: Just a touch to add sweetness to the crust.
Butter: Cold and cubed for the perfect flaky texture.
Egg Yolk: Helps bind the dough and adds richness.
Vanilla Extract: For a little extra flavor.
For the Filling:
Milk: The base of the creamy pastry cream.
Egg Yolks: Make the filling rich and smooth.
Sugar: Balances the flavors and adds sweetness.
Cornstarch: Thickens the cream to a perfect consistency.
Butter: Adds silkiness to the custard.
Vanilla Extract: A must for that classic pastry cream flavor.
For the Topping:
Fresh Fruit: Strawberries, kiwi, blueberries, raspberries, or whatever’s in season!
Apricot Jam: For that beautiful glossy finish.
Instructions
Prepare the Crust
In a food processor, pulse together flour, sugar, and butter until the mixture resembles coarse crumbs. Add egg yolk and vanilla extract, then pulse until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
Roll Out and Bake
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and press it into a tart pan. Prick the bottom with a fork and bake for 15-18 minutes or until golden. Let it cool completely.
Make the Pastry Cream
In a saucepan, heat milk over medium heat until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour the warm milk into the mixture while whisking, then return everything to the pan. Cook, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla, then let cool.
Assemble the Tart
Spread the cooled pastry cream over the tart crust. Arrange sliced fruit on top in a beautiful pattern.
Add the Glossy Finish
Warm apricot jam and brush it over the fruit to give it that gorgeous bakery-style shine.
Serve and Enjoy
Let the tart chill for at least an hour before slicing. This lets the flavors meld together for the best taste!
Nutrition Facts
Servings: 8
Calories per serving: 280
Preparation Time
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
How to Serve This Fruit Tart
This tart is delicious on its own, but you can take it up a notch with:
- Whipped Cream for an extra creamy touch
- A Dusting of Powdered Sugar for a bakery-style finish
- A Scoop of Vanilla Ice Cream for an indulgent treat
- Chilled Sparkling Lemonade or Tea for the perfect pairing
Additional Tips
- Want a crispier crust? Blind bake with pie weights to prevent puffing.
- No tart pan? Use a pie dish or mini tart molds instead.
- Make it ahead! The pastry cream can be made a day in advance.
- Gluten-Free Option: Swap the flour for a gluten-free blend.
- Dairy-Free Alternative: Use almond milk and dairy-free butter.
FAQ’s
1. Can I make this tart in advance?
Yes! The crust and filling can be made a day ahead. Assemble before serving.
2. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
3. Can I freeze a fruit tart?
The crust can be frozen, but the assembled tart is best enjoyed fresh.
4. What fruits work best?
Berries, kiwi, mango, and peaches hold up well and add great flavor.
5. Can I use store-bought pastry cream?
Absolutely! If you’re short on time, a good-quality pre-made version works.
6. How do I prevent a soggy crust?
Brush the baked crust with melted white chocolate before adding the filling.
7. Can I make mini tarts with this recipe?
Yes! Just adjust the baking time for smaller portions.
8. How do I keep the fruit from browning?
A light brush of lemon juice can help keep apples or bananas fresh-looking.
9. Can I make this without eggs?
For an egg-free version, try using a cornstarch-based custard.
10. Can I use puff pastry instead?
Yes! Puff pastry will give a flakier, lighter crust.
Conclusion
This fruit tart is the perfect mix of crisp, creamy, and fresh—a dessert that looks as amazing as it tastes. Whether you’re serving it at a gathering or just enjoying a quiet moment with a sweet treat, this recipe is bound to be a favorite. So grab your tart pan and let’s get baking!
Print
Fruit Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked, Chilled
- Cuisine: French/International
- Diet: Vegetarian
Description
A delightful and elegant dessert featuring a crisp tart shell filled with rich pastry cream and topped with a colorful assortment of fresh fruits. Perfect for any special occasion or a refreshing treat on a sunny day.
Ingredients
– For the tart shell:
– 1 1/4 cups all-purpose flour
– 1/4 cup powdered sugar
– 1/4 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– For the pastry cream:
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 3 egg yolks
– 1/4 cup cornstarch
– 1 tsp vanilla extract
– 2 tbsp unsalted butter
– For the fruit topping:
– 1 cup sliced strawberries
– 1 cup kiwi slices
– 1 cup blueberries
– 1 cup mandarin orange segments
– Optional: fresh mint leaves for garnish
Instructions
1. Preheat oven to 350°F (175°C).
2. Prepare the tart shell:
– In a bowl, mix together the flour, powdered sugar, and salt.
– Cut in the cold butter until the mixture resembles coarse crumbs.
– Press the mixture evenly into a 9-inch tart pan with a removable bottom.
– Bake for 20-25 minutes until lightly golden. Remove from the oven and let cool completely.
3. Prepare the pastry cream:
– In a saucepan, heat the milk and heavy cream over medium heat until just simmering.
– In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
– Slowly pour the hot milk mixture into the egg mixture while whisking continuously.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 3-5 minutes).
– Remove from heat, then stir in the vanilla extract and butter until smooth.
– Strain the cream through a sieve for extra smoothness and let it cool to room temperature.
4. Assemble the tart:
– Spread the cooled pastry cream evenly into the tart shell.
– Arrange the fresh fruits artfully on top of the cream.
– Garnish with fresh mint leaves if desired.
5. Chill the tart in the refrigerator for at least 1 hour before serving.
Notes
– You can substitute fruits based on seasonal availability.
– The tart shell can be made ahead of time and stored in an airtight container.
– For a glossy finish, brush the fruits with a light apricot glaze (apricot jam thinned with water).
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg