This classic dessert fruit tart features a buttery, crisp shortbread crust filled with silky vanilla pastry cream and topped with a colorful array of fresh fruit. It’s a showstopping dessert that’s surprisingly simple to assemble, and the combination of textures—crunchy crust, smooth cream, juicy fruit—makes it a crowd-pleaser for any occasion.
Ingredients
- For the crust:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (60 g) powdered sugar
- ¼ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons ice water, as needed
- For the pastry cream:
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons (30 g) unsalted butter, softened
- For the topping:
- 2 cups (about 300 g) assorted fresh fruit (e.g., strawberries, kiwi, blueberries, raspberries, mandarin oranges)
- ¼ cup (80 g) apricot jam or jelly, for glaze
Instructions
- Make the crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse meal. Add egg yolk and pulse until combined. Add ice water, 1 tablespoon at a time, pulsing until the dough just starts to clump together. Turn dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake the crust for 15 minutes. Remove the parchment and weights, then bake for another 8–10 minutes, until golden brown. Let cool completely on a wire rack.
- Make the pastry cream: In a medium saucepan, heat milk over medium heat until steaming but not boiling. Meanwhile, in a bowl, whisk together sugar, cornstarch, and egg yolks until pale and thick. Gradually whisk the hot milk into the egg mixture to temper it. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil (about 2–3 minutes). Boil for 1 minute, then remove from heat.
- Finish the cream: Stir in vanilla and softened butter until smooth. Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely chilled, at least 2 hours.
- Assemble the tart: Once the crust and pastry cream are fully cooled, spread the pastry cream evenly into the crust. Arrange the fresh fruit on top in a decorative pattern.
- Glaze the fruit: In a small saucepan, warm the apricot jam with 1 teaspoon of water until melted. Brush the glaze over the fruit to give it a shiny finish and help preserve it.
- Chill before serving: Refrigerate the assembled tart for at least 30 minutes to set. Serve chilled or at room temperature.
Tips
- Blind baking: Always use pie weights or dried beans when pre-baking the crust to prevent it from puffing up. If you skip this, the crust may shrink or bubble.
- Pastry cream consistency: If your pastry cream is lumpy, strain it through a fine-mesh sieve before chilling. Whisk it briefly before spreading to smooth it out.
- Fruit choice: Use fruits that are not overly juicy, like berries, kiwi, or mango. If using peaches or nectarines, pat them dry with paper towels to avoid soggy cream.
- Make ahead: You can bake the crust and make the pastry cream a day ahead, but assemble the tart no more than 4–6 hours before serving to keep the crust crisp.
Serving Suggestions
Serve the tart as a stunning centerpiece for brunch, afternoon tea, or a summer party. Pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a more elegant touch, dust with powdered sugar or drizzle with melted white chocolate just before serving.
Variations
- Chocolate crust: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder for a chocolatey twist.
- Lemon curd layer: Spread a thin layer of lemon curd over the crust before adding the pastry cream for a bright, tangy contrast.
- Citrus tart: Use only citrus segments (orange, grapefruit, mandarin) and add a teaspoon of orange zest to the pastry cream.
- Vegan version: Use a vegan butter substitute and a plant-based milk (like oat milk) for the pastry cream; use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for the crust. The texture will be slightly softer but still delicious.
Storage and Reheating
Store leftover tart in the refrigerator, loosely covered, for up to 2 days. The crust will soften over time, so it’s best eaten the day it’s made. To refresh a refrigerated tart, let it sit at room temperature for 15 minutes before serving. Do not reheat the assembled tart, as the pastry cream will melt and the fruit will become mushy. You can freeze the baked crust (without filling) for up to 1 month, wrapped tightly in plastic wrap and foil.
Frequently Asked Questions
Can I use a store-bought crust? Yes, a pre-made shortbread or graham cracker crust works in a pinch. However, you’ll lose some of the homemade texture and flavor. If using a store-bought crust, skip the blind baking step and follow the package instructions.
Why is my pastry cream runny? Pastry cream can be runny if it wasn’t cooked long enough to activate the cornstarch. Make sure it comes to a gentle boil and cooks for at least 1 minute while whisking constantly. Also, ensure it’s fully chilled before assembling.
Can I use frozen fruit? Yes, but thaw and drain it thoroughly before placing on the tart, as excess moisture will make the pastry cream watery. Berries and mango work best; avoid frozen peaches or melon.
How do I prevent the crust from getting soggy? Brush the cooled crust with a thin layer of melted white chocolate or a beaten egg white and bake for 2–3 minutes to create a moisture barrier. Also, assemble the tart no more than a few hours before serving.
Can I make this gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The crust will be slightly more crumbly, but it works well.
Is it safe to serve to pregnant women? The pastry cream contains raw egg yolks, but they are cooked to 160°F (71°C) during the boiling step, which is the safe minimum internal temperature for egg dishes per USDA FSIS. However, if you prefer, use pasteurized eggs for extra safety.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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