The Fruit Tart with Fresh Berries and Pastry Cream Recipe is a stunning dessert that perfectly captures the beauty and flavor of fresh, seasonal fruit atop a crisp, buttery crust filled with silky smooth pastry cream. This tart is not only visually breathtaking but also a delightful balance of textures and tastes—from the tender shell to the rich cream and the juicy, vibrant berries. Whether you’re treating yourself or impressing guests, this recipe is a wonderful celebration of fresh produce and classic baking techniques all rolled into one irresistible dish.
Ingredients You’ll Need
Though this Fruit Tart with Fresh Berries and Pastry Cream Recipe may look impressive, it relies on simple, straightforward ingredients that each play a vital role in achieving the perfect harmony of flavor, texture, and look. Every component, from the buttery crust to the luscious cream and bright berries, works together to create a dessert that’s as delicious as it is beautiful.
- All-purpose flour (1 1/4 cups): The foundation for a tender, flaky tart crust that holds everything together.
- Powdered sugar (1/4 cup): Adds a subtle sweetness to the crust while helping with texture.
- Salt (1/2 teaspoon): Enhances all the other flavors in the crust and cream.
- Unsalted butter (1/2 cup, cold and cubed): Gives the crust its rich, flaky texture and buttery flavor.
- Egg yolk (1 large): Binds the dough and contributes a lovely golden color.
- Ice water (1 tablespoon, more if needed): Helps bring the dough together without melting the butter.
- Whole milk (1 cup): Creates a creamy base for the decadent pastry cream.
- Heavy cream (1/2 cup): Adds richness and smoothness to the pastry cream.
- Granulated sugar (1/2 cup): Sweetens the pastry cream perfectly without overpowering the fruit.
- Vanilla bean or vanilla extract (1 bean or 1 tablespoon extract): Infuses the cream with a warm, aromatic flavor.
- Egg yolks (4 large): Give the pastry cream its silky, custard-like texture.
- Cornstarch (2 tablespoons): Thickens the pastry cream to just the right consistency.
- Unsalted butter (2 tablespoons, cubed): Adds velvety smoothness to the pastry cream as it cools.
- Strawberries (1 cup, hulled and sliced): Bring sweetness and a pop of red color.
- Kiwi (1 cup, peeled and sliced): Offers zesty flavor and a beautiful green shade.
- Blueberries (1/2 cup): Add a burst of juicy, dark-blue goodness.
- Raspberries (1/2 cup): Introduce tartness and vibrant pink tones.
- Blackberries (1/2 cup): Provide deep color and a sweet-tart bite.
- Apricot jam or fruit glaze (1/4 cup): Brushed on top to create a glossy finish that seals in freshness and shine.
How to Make Fruit Tart with Fresh Berries and Pastry Cream Recipe
Step 1: Prepare the Tart Dough
Start by combining the all-purpose flour, powdered sugar, and salt in a food processor. Then add the cold, cubed butter and pulse until the mixture looks like coarse crumbs—a crucial step for that perfect flaky texture. Next, add the egg yolk and ice water, pulsing again until the dough just starts to come together. Wrap the dough in plastic and chill it in the fridge for at least 30 minutes to ensure it’s easy to roll out and holds its shape during baking.
Step 2: Blind Bake the Crust
Once chilled, roll the dough out on a lightly floured surface to fit your tart pan. Press it gently into the pan and trim excess edges. Line the dough with parchment paper and fill it with pie weights or dried beans to keep it from puffing up. Bake at 375°F (190°C) for 15 minutes, then remove the weights and parchment and bake another 8 to 10 minutes until golden and crisp. Let it cool completely before filling.
Step 3: Make the Pastry Cream
In a saucepan, combine milk, heavy cream, and half the sugar. Split and scrape the vanilla bean into the milk mixture, or add vanilla extract later. Heat until just simmering but not boiling. Whisk together the egg yolks, remaining sugar, and cornstarch in a bowl until smooth. Temper the eggs by slowly adding some of the hot milk mixture while whisking vigorously, then gradually whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the cream thickens and bubbles. Remove from heat and stir in the butter and vanilla extract if using. Chill the pastry cream after it cools slightly.
Step 4: Assemble the Tart
Spread the chilled pastry cream evenly over the cooled tart crust. Arrange the sliced strawberries, kiwi, blueberries, raspberries, and blackberries artfully on top—this is where your creativity shines! Finally, warm the apricot jam or fruit glaze and brush it gently over the fruit to give your tart a beautiful, glossy finish.
Step 5: Chill and Serve
Place the assembled tart in the refrigerator for at least 1 to 2 hours to allow everything to set perfectly. This chilling time lets the flavors meld and gives the tart a refreshingly cool finish that’s ready to enjoy.
How to Serve Fruit Tart with Fresh Berries and Pastry Cream Recipe
Garnishes
Fresh mint leaves can be an excellent garnish, adding a fragrant pop of green and a hint of coolness that complements the sweet fruit. For an extra touch of elegance, lightly dust powdered sugar over the tart right before serving to make everything sparkle. If you want a little crunch, sprinkle some slivered almonds or toasted coconut flakes around the edges.
Side Dishes
Fruit tart pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to create an indulgent dessert experience. For something lighter, serve alongside a cup of freshly brewed coffee or herbal tea, which balance the sweetness with their warm, bitter notes. A light salad of baby greens with a citrus vinaigrette can also offer a refreshing contrast if you wish to include this tart as part of a larger brunch or dessert spread.
Creative Ways to Present
For a stunning presentation, try arranging the berries in concentric circles or playful patterns to showcase their vibrant colors. Use edible flowers for an added touch of sophistication and whimsy. Another fun idea is to slice the tart into smaller, individual tartlets for parties or to create a dessert platter with assorted fruits and nuts. No matter how you serve it, this Fruit Tart with Fresh Berries and Pastry Cream Recipe is sure to capture attention and win hearts.
Make Ahead and Storage
Storing Leftovers
This tart keeps beautifully in the refrigerator for up to 2 days. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing fridge odors. Because the fruit is fresh, it’s best to enjoy leftovers sooner rather than later for optimal taste and texture.
Freezing
Freezing is not recommended for this Fruit Tart with Fresh Berries and Pastry Cream Recipe because the delicate pastry cream and fresh fruit do not freeze well. The texture of the cream can become grainy and the fruit mushy upon thawing, which diminishes the enjoyment of this fresh-tasting dessert.
Reheating
Since this is a chilled dessert, reheating is unnecessary and will alter the creamy texture and freshness of the fruit. Instead, allow the tart to come to room temperature for about 10–15 minutes before serving if it has been refrigerated, so the flavors are more pronounced and the crust regains a bit of tenderness.
FAQs
Can I use frozen berries for the tart?
Frozen berries can be quite watery when thawed and might make the tart soggy. It’s best to use fresh berries in this Fruit Tart with Fresh Berries and Pastry Cream Recipe to maintain the perfect texture and appearance.
What can I substitute for apricot jam in the glaze?
If you don’t have apricot jam, any clear, mildly sweet fruit preserves like peach or apple jelly work well as a glaze. The goal is to add shine and a subtle sweetness without overpowering the fruit flavors.
Can I make the pastry cream ahead of time?
Absolutely! Pastry cream can be made a day in advance and stored in the refrigerator, covered with plastic wrap pressed directly onto the surface to prevent a skin from forming. This makes assembly on the day much quicker and easier.
How do I know when the pastry cream is thick enough?
When cooking the pastry cream, it should thicken to the point where it coats the back of a spoon and leaves a distinct line when you run your finger through it. It will also bubble gently, indicating it’s cooked through and will set firmly once chilled.
What tart pan is best for this recipe?
A tart pan with a removable bottom is ideal because it allows for easy removal of the delicate crust without breaking it. Look for one between 9 and 10 inches in diameter for the perfect size portion.
Final Thoughts
Making this Fruit Tart with Fresh Berries and Pastry Cream Recipe is such a rewarding experience, both in the kitchen and on the table. I promise once you see the vibrant colors and taste the luscious combination of textures, you’ll want to make it again and again. It’s a fantastic way to highlight fresh fruit and impress guests with a classic, elegant dessert that’s really fun to assemble. Give it a try soon—you won’t regret it!
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Fruit Tart with Fresh Berries and Pastry Cream Recipe
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Fruit Tart recipe features a buttery, flaky crust filled with smooth, creamy vanilla pastry cream and topped with an array of fresh, colorful fruits. Finished with a glossy apricot glaze, this elegant dessert offers a perfect balance of textures and flavors, making it ideal for special occasions or a delightful treat any time.
Ingredients
For the Tart 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
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cubed
For the Fruit 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.
- Incorporate Wet Ingredients: Add the egg yolk and ice water to the food processor. Pulse until the dough begins to form, adding more water one tablespoon at a time if it feels too dry.
- Chill the Dough: Turn the dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 30 minutes to an hour.
- Preheat Oven: Set the oven to 375°F (190°C).
- Prepare Tart Shell: Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press the dough gently into the pan and trim the edges.
- Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 15 minutes.
- Finish Baking Crust: Remove weights and parchment, then bake another 8-10 minutes until golden and cooked through. Cool completely.
- Heat Milk and Cream: In a saucepan, combine milk, heavy cream, and half the sugar. Add scraped vanilla bean seeds or hold vanilla extract. Warm until just simmering, but do not boil.
- Temper Egg Yolks: Whisk egg yolks, remaining sugar, and cornstarch until smooth. Gradually add some hot milk mixture to yolks while whisking to temper.
- Combine and Thicken: Slowly whisk tempered yolks back into the hot milk mixture. Return to medium heat, whisk constantly until thickened and bubbling, about 2-3 minutes.
- Finish Pastry Cream: Remove from heat, whisk in butter until smooth. Add vanilla extract if using. Cool for 10-15 minutes, then refrigerate until chilled.
- Assemble Tart: Spread chilled pastry cream evenly over cooled crust.
- Decorate with Fruit: Arrange strawberries, kiwi, blueberries, raspberries, and blackberries on top in a decorative pattern.
- Glaze Fruit: Heat apricot jam in a small pan until liquid; brush generously over the fruit to create a shiny finish.
- Chill and Set: Refrigerate tart for 1-2 hours before slicing and serving to ensure it sets properly.
Notes
- Use a tart pan with a removable bottom for easier removal and serving.
- For the best flavor, scrape seeds from a fresh vanilla bean rather than using extract, if possible.
- Make sure the pastry cream is fully cooled before spreading to prevent melting the crust.
- Keep the tart refrigerated and consume within 2 days for freshness.
- Substitute gluten-free flour blend to make a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
