Fruit tart is a classic dessert featuring a buttery, crumbly shortcrust pastry shell filled with smooth pastry cream and topped with fresh, glossy fruit. This recipe delivers a balanced version that tastes indulgent while keeping the calorie count reasonable, thanks to a lighter custard and a modest amount of glaze. It’s a showstopper for summer parties or a delightful weekend baking project.
Ingredients
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons (30 ml) ice water
- 1 cup (240 ml) whole milk
- 1 vanilla bean (or 1 tsp vanilla extract)
- 3 large egg yolks
- â…“ cup (65 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 g) unsalted butter
- 3 cups (450 g) mixed fresh fruit (strawberries, kiwi, blueberries, raspberries)
- ¼ cup (80 g) apricot jam (for glaze)
Instructions
- Make the pastry dough: In a food processor, pulse flour, powdered sugar, and cold butter until it resembles coarse meal. Add egg yolk and ice water; pulse until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Blind bake the shell: Preheat oven to 375°F (190°C). Roll dough on a floured surface to ⅛-inch thickness. Fit into a 9-inch tart pan, trimming edges. Prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake 5–8 minutes more until golden. Cool completely.
- Make pastry cream: In a medium saucepan, heat milk and vanilla bean (split and scraped) until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk hot milk into yolk mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2 minutes. Remove from heat, stir in butter, and pour through a sieve into a bowl. Cover with plastic wrap directly on surface, chill until cold, at least 1 hour.
- Assemble: Spread pastry cream evenly into cooled tart shell. Arrange fruit on top in a decorative pattern.
- Glaze: Warm apricot jam with 1 teaspoon water until loose. Brush over fruit for shine.
- Chill: Refrigerate tart for at least 30 minutes to set before slicing.
Tips
- Substitutions: Use gluten-free flour blend for the crust; add ¼ tsp xanthan gum if your blend lacks it. Replace whole milk with 2% or almond milk, but note the custard will be slightly less rich.
- Storage: Keep tart refrigerated, covered, for up to 2 days. The crust may soften over time; for best texture, serve within 24 hours.
- Common mistake: Don’t overwork the dough—it will become tough. Also, ensure pastry cream is fully chilled before filling, or it will soak into the crust.
- Fruit choice: Use fruits that don’t weep too much, like berries, kiwi, and mango. If using peaches or nectarines, pat them dry after slicing.
Serving Suggestions
Serve chilled, sliced with a sharp knife. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream complements the tart’s brightness. For a brunch, pair with coffee or a light white wine like Moscato.
Variations
- Chocolate fruit tart: Spread a thin layer of melted dark chocolate over the crust before adding pastry cream.
- Citrus tart: Replace vanilla with lemon zest and juice in the pastry cream, and top with orange segments and mint.
- Berry-only tart: Use only raspberries, blackberries, and blueberries for a vibrant, antioxidant-rich topping.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The tart is best eaten cold; do not reheat, as the pastry cream will thin and the crust will become soggy. If you must refresh a day-old tart, remove fruit, warm the crust in a 300°F (150°C) oven for 5 minutes, cool, then re-fill and top with fresh fruit.
Frequently Asked Questions
How many calories are in a slice of fruit tart? A typical slice (1/8 of this tart) contains about 280–320 calories. The exact count depends on fruit type and portion size.
Can I make fruit tart ahead of time? Yes, you can bake the crust and prepare the pastry cream a day ahead. Assemble the tart no more than 4 hours before serving to keep the crust crisp.
Why is my pastry cream lumpy? Lumps form when the hot milk is added too quickly to the egg mixture. Whisk constantly and strain the finished cream through a sieve to remove any bits.
Can I use frozen fruit? Yes, but thaw and drain it thoroughly on paper towels before topping to prevent excess moisture from making the tart soggy.
How do I prevent a soggy crust? Ensure the pastry cream is completely cold before filling, and brush the inside of the baked shell with a thin layer of melted chocolate or egg white and re-bake for 2 minutes.
Is this tart safe for pregnant women? The pastry cream contains cooked egg yolks, which are safe as long as they reach 160°F (71°C) during cooking. This recipe cooks the cream to a boil, so it’s safe. Use pasteurized eggs if you prefer extra caution.
Related
- Super Easy Meal Prep Recipes for Busy Weeks
- Super Easy Dinner Meals: 5 Quick Recipes
- Xmas Pastry Snacks: 5 Easy Festive Recipes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).