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Fresh Fruit Tart Recipe

★★★★★

4.9 from 181 reviews
  • Author: Lila
  • Total Time: 4 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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)

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

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Find it online: https://plumandpan.com/fresh-fruit-tart-recipe/