Fruit Tart Recipe

Loaded with vibrant, seasonal fruit and nestled in a buttery crust, this Fresh Fruit Tart is the ultimate summer dessert centerpiece. Elegant, refreshing, and irresistibly sweet, it’s a showstopper.

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Learn to master baking basics like tart dough and creamy pastry filling while crafting a dessert that feels both sophisticated and delightfully nostalgic.

Star Players in This Fresh Fruit Tart

• Whole milk – Lends richness and silkiness to the pastry cream, forming the luscious base for the fruit.
• Egg yolks – Provide structure and creamy depth to the pastry cream, delivering velvety texture in every bite.
• Butter – Essential for the tart crust, bringing flakiness and a subtle richness that anchors the sweet toppings.
• Powdered sugar – Gently sweetens the crust without making it cloying, keeping the flavor balanced.
• All-purpose flour – The foundation of the tart dough, creating structure and a delicate crunch when baked.
• Fresh mixed fruit – Juicy, colorful fruits like berries, kiwi, and mango add natural sweetness, tartness, and visual appeal.
• Apricot jam – Brushed on as a glossy glaze, sealing in freshness and adding a hint of fruity shine.

How to Make a Fresh Fruit Tart – A Sweet Assembly Line

Start by preparing a silky-smooth pastry cream—cooked gently until thick and flavored with vanilla. Let it chill completely.

Next, whip up the tart dough. Once it’s chilled, roll it out and press into a tart pan, then blind-bake until golden and crisp.

After both components are cooled, spread the pastry cream into the crust. Artfully arrange fresh fruit on top, then brush with a warm apricot glaze for a bakery-style finish.

Tart Tips and Topping Tricks

This dessert thrives on contrast: crisp crust, smooth cream, and juicy fruit. Don’t skip chilling each layer—the cream needs to set, and the crust needs to cool for ideal assembly.

Customize your topping based on what’s in season or your preferred flavor profile. Try tropical fruits for a summer twist or a monochrome berry medley for dramatic flair.

If you’re short on time, both the crust and pastry cream can be made a day ahead. Just store them separately and assemble before serving.

Keeping Your Tart Fabulous – Even After Day One

To store leftovers, keep the tart covered in the refrigerator. It holds well for up to four days, though the fruit is freshest within the first two. The crust may soften slightly over time, but the flavors remain delicious.

Avoid freezing, as the pastry cream and fruit don’t thaw well. If prepping ahead, freeze just the baked tart shell and fill it fresh when needed. Reheat the glaze briefly if it thickens.

Fresh Fruit Tart

Brimming with the vibrancy of seasonal produce, this Fresh Fruit Tart offers a delightful medley of fruits atop a silky pastry cream nestled in a tender tart crust. This recipe provides not only a visual and gustatory treat but also a lesson in classic baking fundamentals.

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Course: Dessert

Cuisine: American

Keyword: Fruit Tart Recipe

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Cooling Time: 2 hours hours

Total Time: 4 hours hours

Ingredients

For the pastry cream:

• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 6 large egg yolks
• 2 cups whole milk
• 1 cup granulated sugar
• 1/4 teaspoon salt

For the tart dough:

• 1/2 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon baking powder
• 7 tablespoons unsalted butter softened
• 1 1/4 cups all-purpose flour sifted
• 1/4 teaspoon salt
• 1/2 cup powdered sugar

For the fruit topping:

• Apricot jam melted, as required
• 1 pint mixed fresh fruit such as strawberries raspberries, mango, blueberries, blackberries, kiwi, and peaches

Instructions

• In a medium non-aluminum saucepan over medium heat, warm the milk until small bubbles form along the edges, approximately 6 to 8 minutes, ensuring it does not boil. In a large mixing bowl, whisk the egg yolks with sugar, then incorporate cornstarch and salt until smooth. Gradually pour in half the hot milk, whisking continuously to temper the yolks, then add the remaining milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens firmly, about 5 to 8 minutes. Stir in vanilla extract and transfer to a bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 2 to 3 hours.
• Using a stand mixer with the paddle attachment or a handheld electric mixer, beat the softened butter and powdered sugar on medium-high until light and airy, about 3 minutes. Scrape down the bowl, then mix in the egg, followed by the vanilla extract and salt. Reduce the speed and add the flour and baking powder, blending just until a dough forms. Shape the dough into a disc, wrap it in plastic, and chill for at least 1 hour.
• Preheat oven to 350°F (175°C). On a floured surface, roll the chilled dough to 1/8 to 1/4 inch thick. Carefully transfer it into a 9-inch tart pan with a removable bottom, pressing it into the sides and trimming the excess. Line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake for 12 minutes. Remove the weights and lining, then bake an additional 10 to 15 minutes until golden and fully cooked. Allow to cool completely.
• Spread the chilled pastry cream evenly in the cooled crust. Artfully arrange the fresh fruit over the cream. Lightly warm the apricot jam until fluid, and gently brush it over the fruit using a pastry brush to enhance sheen and preserve freshness.

Notes

Vanilla bean may be used in place of extract for added richness.

Select fruits by color, shape, or theme, such as tropical or citrus.

Apricot jam serves as a glossy finish; apple jelly is a suitable alternative.

Pie weights or dried beans help maintain crust shape during baking; reuse dried beans for future baking.

Store in the refrigerator for up to 4 days, covered.