Fresh Fruit Tart Recipe

Introduction

This fresh fruit tart is a delightful combination of a buttery crust, smooth pastry cream, and vibrant seasonal fruits. Perfect for gatherings, it offers a beautiful presentation and refreshing flavors that everyone will enjoy.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream (divided)
• 1/2 cup sugar (divided)
• Pinch of salt
• 3 tablespoons cornstarch
• 4 tablespoons cold butter, cut into pieces
• 5 egg yolks
• 1/2 teaspoon vanilla extract
• 1 teaspoon cognac (optional)
• 1 large egg
• 1 1/3 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick)
• About 1 pint (2 to 2 1/2 cups) assorted fresh seasonal fruit, such as kiwi
• 1/4 to 1/2 cup apricot preserves (optional)

Instructions

1. Step 1: Make the pastry cream. In a medium saucepan over medium-high heat, combine the milk, half of the cream, and half of the sugar. Stir occasionally until the liquid simmers.
2. Step 2: In a bowl, whisk the remaining sugar, salt, cornstarch, and egg yolks until light and creamy. Gradually whisk in about 1/2 cup of the warm milk mixture to temper the eggs.
3. Step 3: Return the tempered egg mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened, about 2 minutes. Remove from heat.
4. Step 4: Whisk in the cold butter pieces, vanilla extract, and cognac (if using) until smooth. Cover the pastry cream with plastic wrap directly on its surface and chill in the refrigerator for about 2 hours.
5. Step 5: Prepare the tart crust. In a small bowl, whisk together the remaining heavy cream, egg, and vanilla extract. Set aside.
6. Step 6: Using a food processor, pulse the flour, confectioners’ sugar, and salt to combine. Add cold butter and pulse until the mixture resembles pea-sized crumbs.
7. Step 7: With the processor running, slowly add the cream mixture until dough forms a ball. Alternatively, mix by hand using a pastry cutter and combine fully.
8. Step 8: Flatten the dough into a 1-inch thick disc, wrap in plastic, and refrigerate for at least 1 hour.
9. Step 9: Preheat the oven to 400°F (204°C). Grease a 9-inch tart pan with removable bottom.
10. Step 10: Roll out chilled dough on a lightly floured surface, slightly larger than the pan. Transfer it to the tart pan, press into corners, and trim edges.
11. Step 11: Chill the crust in the refrigerator for 10 minutes. Line with foil and fill with pie weights or dried beans.
12. Step 12: Bake for 10 minutes, then remove weights and foil. Prick the bottom with a fork and bake for 5-6 more minutes until lightly golden. Cool completely.
13. Step 13: Assemble the tart. Spread chilled pastry cream over the cooled crust. Arrange fresh fruit beautifully on top.
14. Step 14: Optional: Melt apricot preserves in short intervals and brush over the fruit for a glossy finish.
15. Step 15: Carefully remove the tart ring from the pan. Serve and enjoy.

Tips & Variations

• Use seasonal fruits to keep the tart fresh and flavorful throughout the year.
• For a boozy twist, add a teaspoon of your favorite liqueur to the pastry cream.
• Apricot preserves give a beautiful shine but can be skipped if preferred.
• If you don’t have pie weights, dried beans or rice work well to prevent the crust from puffing.
• For a quicker option, prepare the tart crust in advance and freeze before baking.

Storage

Store the assembled tart in the refrigerator, covered loosely with plastic wrap, for up to 2 days. The crust may soften over time. Reheat is not recommended, but you can prepare pastry cream and crust separately in advance to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any fruit for this tart?

Yes, you can use a variety of fresh seasonal fruits such as berries, kiwi, peaches, or grapes. Choose fruits that are firm and not overly juicy for the best results.

How long can I make the tart cream and crust ahead of time?

You can prepare the pastry cream up to two days in advance and keep it refrigerated. The tart crust dough can be refrigerated for up to 2 days or frozen for longer storage before baking.

Fresh Fruit Tart Recipe

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★★★★★

4.9 from 181 reviews

• Author: Lila
• Total Time: 4 hours
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Fresh Fruit Tart recipe features a crisp, buttery tart crust filled with a rich and creamy vanilla pastry cream, topped with an assortment of colorful fresh seasonal fruits and optionally glazed with apricot preserves for a shiny finish. Perfect for a stunning dessert that combines smooth textures and vibrant flavors, this tart is ideal for special occasions or a delightful everyday treat.

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Ingredients

Scale 1x2x3x

Pastry Cream

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar (divided)
• Pinch of salt
• 3 tablespoons cornstarch
• 4 tablespoons cold butter, cut into pieces
• 5 egg yolks
• 1/2 teaspoon vanilla extract
• 1 teaspoon cognac (optional)
• 2 tablespoons heavy cream (cold)

Tart Crust

• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick), cold and cut into pieces
• 2 tablespoons heavy cream

Fruit Topping and Glaze

• About 1 pint or 2 to 2 1/2 cups assorted fresh seasonal fruit (such as kiwi, berries, peaches, etc.)
• 1/4 to 1/2 cup apricot preserves (optional, for glaze)

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Instructions

1. Make Pastry Cream: In a medium saucepan over medium-high heat, combine the whole milk, heavy cream, and half of the sugar. Stir occasionally until the liquid comes to a simmer.
2. Mix Egg Mixture: In a medium bowl, whisk together the remaining sugar, salt, cornstarch, and egg yolks until light and creamy.
3. Temper the Eggs: Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture while whisking constantly to prevent curdling.
4. Cook Pastry Cream: Return the tempered egg mixture to the saucepan and cook over medium heat, whisking constantly until thickened, about 2 minutes, until it reaches a pudding-like consistency.
5. Finish Pastry Cream: Remove from heat and whisk in cold butter, vanilla extract, and optional cognac until smooth and glossy. Cover with plastic wrap placed directly on the surface and refrigerate for about 2 hours until chilled.
6. Prepare Tart Crust Mixture: In a small bowl, whisk together heavy cream, egg, and vanilla extract for the crust.
7. Make Crust in Food Processor: Pulse together flour, confectioners’ sugar, and salt, then add cold butter pieces, pulsing until mixture looks like pea-sized crumbs. With processor running, pour in the heavy cream-egg mixture and pulse until the dough forms a ball.
8. Alternatively, Make Crust by Hand: Combine flour, confectioners’ sugar, and salt in a bowl; cut in cold butter until pea-sized crumbs form. Stir in heavy cream-egg mixture and knead lightly to form a dough.
9. Chill Dough: Shape dough into a 1-inch-thick disc, wrap in plastic, and refrigerate for at least 1 hour up to 2 days.
10. Prep Tart Pan: Grease a 9-inch tart pan with a removable bottom.
11. Roll Out Dough: On a floured surface, roll dough into a circle slightly larger than the tart pan. Transfer dough to pan by rolling it onto a rolling pin, then ease into pan, pressing evenly into corners and sides.
12. Trim and Chill Dough: Trim excess dough by rolling the pin over the edges. Patch thin areas with scraps if needed. Refrigerate for at least 10 minutes.
13. Blind Bake Tart Shell: Preheat oven to 400°F (204°C). Line tart shell with foil and fill with pie weights or dried beans to prevent shrinking. Bake for 10 minutes.
14. Finish Baking Tart Shell: Remove foil and weights, prick the bottom with a fork, reduce oven heat to 350°F (177°C), and bake for another 5-6 minutes until lightly golden. Cool completely.
15. Assemble the Tart: Spread chilled pastry cream evenly on the cooled tart shell. Arrange the fresh seasonal fruit decoratively on top.
16. Glaze the Fruit (Optional): Melt apricot preserves in a microwave-safe bowl in 20-second intervals, stirring until smooth. Using a pastry brush, gently brush the fruit to add shine.
17. Serve: Carefully remove the tart pan sides and serve the fresh fruit tart.

Notes

• Tempering the eggs with warm milk prevents the yolks from cooking too quickly and forming lumps.
• Plastic wrap placed directly on the surface of the pastry cream prevents a skin from forming during chilling.
• Pie weights or dried beans are essential for blind baking to avoid the crust shrinking or puffing.
• The tart dough can be frozen for up to 2 days and baked directly from frozen with an extended baking time.
• Using seasonal fruits enhances freshness and taste; choose a colorful variety for a beautiful presentation.
• Glazing with apricot preserves is optional but adds a lovely shiny finish and slight sweetness.
• Ensure the tart shell is completely cooled before adding the pastry cream to prevent melting or sogginess.

• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: fresh fruit tart, pastry cream tart, fruit tart recipe, homemade tart crust, seasonal fruit dessert, vanilla pastry cream, baked tart crust