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

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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)

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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