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
Scale
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.
