If you’ve ever wanted to wow your guests or simply treat yourself to a dessert that feels both elegant and refreshingly light, this Fruit Tart Recipe is your new best friend. Imagine a tender, buttery crust cradling a silky vanilla pastry cream, all topped with a vibrant, colorful array of fresh fruits glazed to a perfect shine. Every bite delivers a delightful balance of textures and flavors that scream celebration and warmth at the same time. Whether you’re making it for a special occasion or just because, this Fruit Tart Recipe is sure to become a beloved go-to in your kitchen.
Ingredients You’ll Need
The magic of this Fruit Tart Recipe lies in its simplicity and quality ingredients. Each one plays a vital role: the crust provides a crisp foundation, the pastry cream brings creamy richness, and the fresh fruits add brightness and color that make this dish truly irresistible.
- 1 1/4 cups all-purpose flour: For the tender, flaky tart crust that holds everything together.
- 1/4 cup powdered sugar: Adds a subtle sweetness to the dough, balancing the flavors perfectly.
- 1/2 teaspoon salt: Enhances the overall taste by brightening the sweetness and butteriness.
- 1/2 cup (1 stick) unsalted butter, cold and cubed: The star of the crust, creating flaky layers and richness.
- 1 large egg yolk: Helps bind the dough and adds a lovely golden hue.
- 1 tablespoon ice water (plus more if needed): Just enough to bring the dough together without making it tough.
- 1 cup whole milk: Forms the base of the luscious pastry cream filling.
- 1/2 cup heavy cream: Adds extra creaminess and indulgence to the filling.
- 1/2 cup granulated sugar: Sweetens the pastry cream and balances the tartness of the fruit.
- 1 vanilla bean (or 1 tablespoon vanilla extract): Infuses the cream with a fragrant, classic flavor.
- 4 large egg yolks: Essential for thickening and enriching the pastry cream.
- 2 tablespoons cornstarch: Creates a smooth, stable cream that holds up well.
- 2 tablespoons unsalted butter, cubed: Added to the cream for silky texture and shine.
- 1 cup strawberries, hulled and sliced: Brings a fresh, sweet-tart flavor and gorgeous red hues.
- 1 cup kiwi, peeled and sliced: Offers a tangy punch and vibrant green color.
- 1/2 cup blueberries: Adds a burst of juiciness and deep blue tones.
- 1/2 cup raspberries: Contributes a delicate tartness and soft texture.
- 1/2 cup blackberries: For bittersweet depth and a beautiful dark contrast.
- 1/4 cup apricot jam or fruit glaze: Used to glaze the fruit, giving it a glossy, irresistible finish.
How to Make Fruit Tart Recipe
Step 1: Prepare the Tart Dough
Start by combining the flour, powdered sugar, and salt in a food processor. Adding the cold, cubed butter and pulsing it until the mixture looks like coarse crumbs creates that crucial flaky texture. Next, blend in the egg yolk and ice water just until the dough starts to come together. Don’t worry if you need to add an extra splash of water—the goal is a dough that holds firm but isn’t sticky. Shape it into a disk, cover tightly with plastic wrap, and chill it in the fridge for at least 30 minutes. This resting period is key for easy rolling and a tender crust.
Step 2: Blind Bake the Crust
Once chilled, roll the dough out onto a floured surface to fit your tart pan. Press it gently into the pan, trimming excess dough around the edges for a neat finish. Line the crust with parchment paper and fill with pie weights or dried beans—these keep the crust from puffing up during baking. Bake at 375°F for 15 minutes, then remove the weights and parchment, and bake for an additional 8 to 10 minutes until golden brown. Let your crust cool completely before moving on.
Step 3: Make the Vanilla Pastry Cream
In a saucepan, gently warm the milk, heavy cream, and half of the sugar with the split vanilla bean seeds (or wait to add vanilla extract later). You want it to just start simmering but never to boil. Meanwhile, whisk together egg yolks, remaining sugar, and cornstarch until silky smooth. Temper the yolks by slowly whisking in some of the hot milk mixture—this step keeps the eggs from scrambling. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thickened and bubbling, about 2-3 minutes. Remove from heat, stir in the butter for extra richness, and add vanilla extract if using it. Let the cream cool, then chill in the fridge until fully set.
Step 4: Assemble Your Fruit Tart Recipe
When crust and pastry cream are cool, spread the cream evenly over the crust’s base for a smooth, creamy canvas. Now for the fun part: artfully arrange the sliced strawberries, kiwi, blueberries, raspberries, and blackberries atop the cream. The colorful fruit not only makes the tart look stunning but also adds fresh, juicy bursts with each bite. Finally, warm the apricot jam or fruit glaze until it liquefies, and brush it gently over the fruit to create that gorgeous, glossy finish that instantly ups the “wow” factor. Chill the tart for at least one to two hours to set before serving.
How to Serve Fruit Tart Recipe
Garnishes
Fresh mint leaves scattered over the top add a lovely aromatic touch and a pop of green that complements the colorful fruit beautifully. Dusting just a hint of powdered sugar before serving brings a delicate sweetness and an elegant finish. If you’re feeling adventurous, edible flowers can also make the presentation simply breathtaking.
Side Dishes
This fruit tart pairs marvelously with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for added indulgence. For a cozy tea time, serve alongside a cup of fruity herbal tea or light, floral white wine to highlight and balance the fruity flavors.
Creative Ways to Present
Try serving individual mini fruit tarts for a charming twist on the classic, or place the tart on a rustic wooden board surrounded by extra fresh berries for a stunning centerpiece. You can also add a drizzle of dark chocolate on the plate for a decadent flair that makes every bite feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Leftover fruit tart can be covered tightly with plastic wrap and refrigerated. It’s best enjoyed within two days to savor the fresh fruit’s texture and the delicate crust, which can become soggy if left too long. Always store it in a way that protects it from absorbing other fridge odors.
Freezing
Freezing is not ideal for this Fruit Tart Recipe since the fresh fruit and pastry cream can become watery and lose their texture upon thawing. If you must freeze, it’s better to freeze just the baked tart shell separately and then assemble fresh when ready to enjoy.
Reheating
This tart is best served chilled, but if you prefer a slightly warmer crust, you can gently warm slices in a low oven (about 300°F) for 5-7 minutes. Avoid reheating the entire tart as that can soften the fruit and cream undesirably.
FAQs
Can I use a store-bought tart crust instead of making my own?
Absolutely! While homemade crust adds that special touch, a good-quality store-bought crust can save time and still yield a delicious result for your Fruit Tart Recipe.
What fruits can I substitute or add?
You can get creative with seasonal fruits like peaches, mangoes, or even pomegranate seeds. Just choose fruits that hold their shape and freshness without becoming too watery.
How long does the pastry cream last in the fridge?
Pastry cream can be stored in an airtight container for up to 3 days. Keep it chilled to maintain its smooth texture and safety.
Is it necessary to glaze the fruit?
Glazing is highly recommended because it gives the fruit that irresistible shine and helps preserve its freshness, keeping it from drying out too quickly.
Can I make this tart gluten-free?
Yes! Use a gluten-free flour blend and ensure the other ingredients are gluten-free. The texture might vary slightly, but you’ll still have a delicious Fruit Tart Recipe to enjoy.
Final Thoughts
This Fruit Tart Recipe is such a joy to make and even more delightful to eat. The combination of buttery crust, creamy vanilla filling, and fresh fruit makes it a feast for the eyes and the palate. Whether you’re an experienced baker or a kitchen novice, the process is approachable and incredibly rewarding. Go ahead and treat yourself and your loved ones to this classic dessert—you won’t regret it!
Print
Fruit Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic Fruit Tart features a crisp, buttery pastry crust filled with creamy vanilla pastry cream and topped with a vibrant assortment of fresh berries and kiwi. Finished with a glossy apricot glaze, this visually stunning dessert is perfect for special occasions or anytime you want a refreshing, elegant treat.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water (more if needed)
For the Pastry Cream
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar, divided
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cubed
For the Topping
- 1 cup strawberries, hulled and sliced
- 1 cup kiwi, peeled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/4 cup apricot jam or fruit glaze (for glazing the fruit)
Instructions
- Make the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Form the Dough: Add the egg yolk and ice water to the flour mixture. Pulse until the dough begins to form. If too dry, add more water 1 tablespoon at a time.
- Chill the Dough: Turn the dough out onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for 30 minutes to 1 hour.
- Preheat the Oven: Heat to 375°F (190°C).
- Roll Out the Dough: Roll the chilled dough on a lightly floured surface to fit a tart pan, preferably with a removable bottom. Press into the pan and trim excess edges.
- Prepare for Baking: Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing.
- Bake the Crust: Bake for 15 minutes, then remove weights and parchment paper. Bake another 8–10 minutes until golden. Cool completely.
- Prepare Milk Mixture: In a saucepan, combine milk, heavy cream, and half of the sugar. Split vanilla bean, scrape seeds into mixture (add extract later if used). Heat over medium until just simmering—do not boil.
- Temper Egg Yolks: In a bowl, whisk egg yolks with remaining sugar and cornstarch until smooth. Gradually add small amounts of hot milk mixture to yolks, whisking constantly.
- Combine Mixtures: Slowly whisk tempered egg yolks back into the hot milk mixture in the saucepan.
- Cook Pastry Cream: Over medium heat, whisk constantly until mixture thickens and bubbles, about 2–3 minutes.
- Finish Pastry Cream: Remove from heat, whisk in butter until smooth. Add vanilla extract now, if using. Cool for 10–15 minutes, then refrigerate until fully chilled.
- Assemble Tart: Spread cooled pastry cream evenly in the tart crust.
- Add Fruit: Arrange strawberries, kiwi, blueberries, raspberries, and blackberries decoratively atop the pastry cream.
- Glaze the Fruit: Heat apricot jam or fruit glaze over low heat until liquid. Brush over fruit to give a shiny finish.
- Set and Serve: Refrigerate tart for 1–2 hours before slicing and serving to allow it to set.
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Pie weights or dried beans prevent the crust from puffing during blind baking.
- Tempering the egg yolks prevents scrambling when mixing with hot milk.
- If using vanilla extract, add it after cooking the pastry cream to preserve its flavor.
- Refrigerate the tart well to ensure proper setting and ease of slicing.
- Fresh seasonal fruits can be substituted based on availability.
