This fruit tart recipe recreates the beloved Safeway bakery version at home—a buttery, crisp pastry shell filled with silky vanilla pastry cream and topped with a colorful array of fresh fruit and a glossy glaze. It’s a showstopper dessert that’s surprisingly straightforward to assemble, and the components can be made ahead for easy entertaining.
Ingredients
- For the pastry crust:
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2–3 tablespoons ice water
- 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
- For the topping:
- 1 pint (about 2 cups) fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh kiwi slices (about 2 kiwis, peeled and sliced)
- For the glaze:
- ½ cup (120 ml) apricot jam
- 1 tablespoon water
Instructions
- Make the pastry dough: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized butter bits. Add the egg yolk and 2 tablespoons of ice water; pulse until the dough just starts to clump. If it’s too dry, add the remaining water, 1 teaspoon at a time. Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
- Blind-bake the crust: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) tart pan with a removable bottom. Press the dough into the pan, trimming the edges flush with the rim. Prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10–12 minutes, until the crust is golden brown. Let cool completely on a wire rack.
- Make the pastry cream: In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk the sugar, cornstarch, and egg yolks until pale and thick. Slowly whisk about ½ cup of the hot milk into the egg mixture to temper it, then pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–3 minutes). Boil for 1 minute, then remove from heat. Stir in the vanilla and butter until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator for at least 2 hours, until completely cold.
- Assemble the tart: Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the fruit on top in a decorative pattern—rows or concentric circles work well.
- Glaze the fruit: In a small saucepan, warm the apricot jam with the water over low heat, stirring until smooth. Strain through a fine-mesh sieve to remove any lumps. Brush the glaze gently over the fruit with a pastry brush. Let the glaze set for about 10 minutes before serving.
Tips
- Use cold ingredients for the crust: Keep the butter and water ice-cold to ensure a flaky, tender pastry. If the dough warms up, chill it again before rolling.
- Don’t skip the blind-baking: This prevents a soggy bottom. Use pie weights or dried beans, and make sure to prick the dough so it doesn’t puff up.
- Pat fruit dry: Wash and thoroughly dry the fruit before arranging, so excess moisture doesn’t water down the pastry cream.
- Substitute jam: If you don’t have apricot jam, use apple or peach jelly. Avoid dark-colored jams like blackberry, which will stain the fruit.
Serving Suggestions
Serve the tart chilled or at room temperature. It’s perfect on its own, or with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Pair with coffee or tea for an afternoon treat, or as a light dessert after a rich meal.
Variations
- Citrus tart: Replace the pastry cream with lemon curd (use ¾ cup) and top with orange segments and mint.
- Chocolate fruit tart: Spread a thin layer of melted dark chocolate on the bottom of the baked crust before adding the pastry cream—this adds a delicious contrast and helps keep the crust crisp.
- Seasonal fruit: Use whatever fruit is in season—peaches, nectarines, plums, or mango in summer; grapes, pears, and pomegranate in fall.
- Almond crust: Swap ¼ cup of the flour for almond flour for a nutty flavor that pairs well with stone fruits.
Storage and Reheating
Store leftover tart in the refrigerator, loosely covered, for up to 2 days. The pastry cream will soften the crust over time, so it’s best enjoyed within 24 hours. Do not freeze the assembled tart—the fruit and cream will become watery. If you have leftover components, the baked crust can be kept at room temperature in an airtight container for up to 2 days, and the pastry cream can be refrigerated for up to 3 days. To restore some crispness to a leftover slice, you can place it in a 350°F (175°C) oven for 5 minutes, but note that the fruit will warm and may release juice. Reheat only the crust if possible.
Frequently Asked Questions
Can I use a store-bought crust? Yes, a pre-made shortcrust tart shell works well in a pinch. Bake it according to the package directions, then fill and top as directed.
Can I use instant pudding instead of pastry cream? You can, but the texture will be less rich and silky. If you do, use a cook-and-serve vanilla pudding mix and prepare it with whole milk for a closer match.
Why is my pastry cream lumpy? Lumps usually come from not whisking constantly or adding the hot milk too quickly. Strain the finished cream through a sieve to remove any lumps—it will still be smooth.
Can I make this tart ahead of time? Yes, assemble it no more than 4 hours before serving. The crust and pastry cream can be made a day ahead and stored separately. Assemble and glaze the fruit on the day you plan to serve.
How do I keep the fruit from sliding off? Make sure the pastry cream is fully chilled and stiff before spreading. The glaze also helps anchor the fruit in place.
Can I use frozen fruit? Thaw and drain the fruit thoroughly first, as frozen fruit releases a lot of juice. Berries tend to become mushy, so fresh fruit is strongly recommended for the best texture.
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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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