Name: Fruit Tart Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup powdered sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter (cold and cubed); 1–2 tablespoons cold water; 1 1/2 cups whole milk; 1/3 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; 2–3 cups assorted fresh fruit (such as sliced strawberries, kiwi, blueberries, raspberries, and mandarin oranges); 1/4 cup apricot jam; 1 tablespoon water

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If you love a dessert that sparkles with vibrant colors and irresistible freshness, look no further than this Fruit Tart Recipe. Each bite balances a crisp, buttery crust, silky vanilla pastry cream, and a mosaic of sweet, juicy fruit—finished with a shiny glaze that makes it look as magical as it tastes. Whether you’re dressing up your brunch table or ending a dinner party on a high note, this classic French-style tart never fails to wow both eyes and taste buds.

Ingredients You’ll Need

The ingredient list for this Fruit Tart Recipe is delightfully simple, yet each element plays a vital role in the final result. From the crisp shell to the creamy, rich filling and the colorful fresh fruit on top, every component brings its own magic to the table.

All-purpose flour: Forms the sturdy base for the tart crust, ensuring just the right amount of crispness and structure.
Powdered sugar: Adds delicate sweetness to the crust without graininess, creating a melt-in-your-mouth texture.
Salt: Just a pinch enhances every other flavor and keeps the sweetness from feeling flat.
Unsalted butter (cold and cubed): The secret to a flaky, tender crust; keep yours very cold for best results.
Cold water: A splash brings the dough together—add it slowly to avoid making the crust tough.
Whole milk: This makes the pastry cream luscious and creamy, with a rich mouthfeel that’s not too heavy.
Granulated sugar: Provides the classic sweetness in the pastry cream filling.
Cornstarch: Thickens the pastry cream to just the right custardy consistency—no runny tarts here!
Large egg yolks: Add richness, color, and help set the cream for the perfect slice.
Vanilla extract: Infuses the filling with a deep, floral aroma that elevates the whole dessert.
Assorted fresh fruit: A mix like strawberries, kiwi, blueberries, raspberries, and mandarin oranges makes for a vibrant topping—choose your favorites or what’s in season.
Apricot jam: When thinned, it becomes the essential glossy glaze that makes every fruit shine.
Water: Loosens the jam so you can easily brush it over the fruit without disturbing your beautiful design.

How to Make Fruit Tart Recipe

Step 1: Prepare the Tart Crust

Start by preheating your oven to 375°F. Combine flour, powdered sugar, and salt in a food processor and pulse a few times to mix. Add the cold, cubed butter and pulse until you see a crumbly texture resembling coarse sand. Drizzle in cold water, a tablespoon at a time, just until the dough begins to clump together. Press this dough evenly into a 9-inch tart pan, pricking the base with a fork to prevent puffing. Pop it in the fridge for 15 minutes to help the crust hold its shape, then bake for 15 to 18 minutes until lightly golden. Set aside to cool completely—this step is essential for a crisp base that won’t get soggy under the pastry cream.

Step 2: Make the Pastry Cream

While the crust cools, focus on the velvety pastry cream. Whisk together sugar, cornstarch, and egg yolks in a medium bowl until smooth and pale. Warm the milk in a saucepan until it’s steaming (don’t let it boil!), then slowly pour it into the egg mixture, whisking constantly to temper and prevent curdling. Pour it all back into the saucepan and cook over medium heat, whisking until thick and bubbling. Stir in butter and vanilla for luscious flavor. Transfer the cream to a bowl, placing plastic wrap directly on the surface to keep a skin from forming, and chill until completely cold.

Step 3: Assemble the Tart

Once the crust and filling are totally cool, spread the pastry cream evenly in the tart shell. This is where you can really get creative—arrange your fresh fruit slices in concentric circles, patches, or freestyle patterns. Go for a rainbow, a flower, or an abstract masterpiece; the more color and variety, the better!

Step 4: Add the Shiny Glaze

For that classic patisserie look, heat apricot jam with a splash of water in a small saucepan or for a few seconds in the microwave, just until smooth and liquid. Quickly and gently brush the glaze over the fruit—this not only makes your tart glisten, but also helps preserve the fruit’s freshness. The final step: chill the assembled tart for at least an hour before slicing and serving, to let all the flavors meld beautifully. Enjoy your homemade Fruit Tart Recipe in all its glory!

How to Serve Fruit Tart Recipe

Garnishes

This tart is already a showstopper, but you can elevate it further with a sprinkle of powdered sugar for a snowy finish or a few fresh mint leaves for a pop of green and refreshing aroma. If you want to be a little extra, shaved white chocolate or edible flowers can make the Fruit Tart Recipe even more dazzling for special occasions.

Side Dishes

Because this dessert is vibrant and fruit-forward, it pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream. For a true café vibe, serve each slice with a small cup of espresso or a pot of fragrant black tea. The tartness of the fruit balances richer drinks and makes the whole meal feel truly decadent.

Creative Ways to Present

The traditional tart is lovely, but you can have fun with this recipe! Make mini tartlets for individual servings—kids and adults love their own tiny tart. Use cookie cutters to create fun shapes with your fruit, or make different patterns for seasonal celebrations. Present the whole Fruit Tart Recipe on a pedestal platter for dramatic effect, or pre-slice and fan them out for easy self-service at parties.

Make Ahead and Storage

Storing Leftovers

Store leftover Fruit Tart Recipe tightly covered in the fridge for up to two days. The crust will stay pleasantly crisp if the tart is chilled and covered, but it’s best enjoyed fresh within that window. If you’re making the tart ahead, consider assembling close to serving time for optimal texture.

Freezing

While the crust and pastry cream can be made ahead and frozen separately, a fully assembled fruit tart doesn’t freeze well—the fruit tends to lose its texture and vibrant look. Freeze the unfilled crust tightly wrapped up to one month, and whip up fresh pastry cream and fruit for serving day.

Reheating

Fruit tarts are best enjoyed cold or at room temperature, so reheating isn’t necessary. If you’ve refrigerated the tart and want to soften the crust just slightly, leave it out at room temperature for about 20 minutes before serving. Avoid microwaving, as that can ruin both the cream and the delicate fruits.

FAQs

Can I use a store-bought crust for this Fruit Tart Recipe?

Absolutely! While homemade crust really elevates the final product, a good-quality store-bought tart shell is a super convenient shortcut that still creates a lovely dessert if you’re short on time.

What are the best fruits to use in a Fruit Tart Recipe?

Classic choices include strawberries, blueberries, kiwi, raspberries, and mandarin orange slices. You can use almost any firm, fresh fruit you love—think peaches, blackberries, or even thinly sliced plums for variety and seasonality.

How far in advance can I make the Fruit Tart Recipe?

You can make the tart a full day in advance. Prepare the crust and the pastry cream, assemble with fruit and glaze, then store in the fridge. It will look and taste best within 24 hours.

Is it possible to make this tart gluten-free?

Yes! Swap in a cup-for-cup gluten-free flour blend for the crust. Ensure your cornstarch and any mix-ins are gluten-free, and you’ll have a fantastic treat for gluten-sensitive guests.

Can I add nuts to the crust?

Definitely. Try substituting a portion of the flour with finely ground almonds or another nut flour for a slightly nutty flavor that pairs beautifully with the fruit and pastry cream.

Final Thoughts

The beauty of this Fruit Tart Recipe is how effortlessly it impresses—vivid slices, glossy glaze, and that crave-worthy combination of crisp, creamy, and juicy in every mouthful. I truly hope you’ll give this a try; whether you’re baking for a celebration or just because, it’s the kind of treat that sparks smiles and sweet memories. Don’t be surprised if it disappears fast—this is one dessert everyone gathers around!

Fruit Tart Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 50 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of fresh fruit atop a luscious pastry cream nestled in a tender, buttery crust with this exquisite Fruit Tart recipe. This elegant dessert is perfect for any occasion, showcasing a beautiful array of colors and textures that will impress your guests.

Ingredients

Scale

For the crust:

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
1–2 tablespoons cold water

For the filling:

1 1/2 cups whole milk
1/3 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the topping:

2–3 cups assorted fresh fruit (such as sliced strawberries, kiwi, blueberries, raspberries, and mandarin oranges)
1/4 cup apricot jam
1 tablespoon water

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Instructions

Preheat oven to 375°F. In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add cold water a little at a time until the dough starts to come together. Press the dough into a 9-inch tart pan, prick the bottom with a fork, and chill for 15 minutes. Bake for 15–18 minutes or until lightly golden. Cool completely.
To make the pastry cream, whisk together sugar, cornstarch, and egg yolks in a medium bowl. In a saucepan, heat milk until steaming but not boiling. Slowly whisk the hot milk into the egg mixture to temper, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold.
Once the crust and filling are cool, spread the pastry cream evenly into the tart shell. Arrange fresh fruit on top in desired pattern. In a small saucepan or microwave, heat apricot jam with water until smooth, then brush over the fruit for a shiny finish. Chill tart for 1 hour before serving.