This fruit tart is a homemade take on the classic ShopRite bakery favorite—a buttery, crisp pastry shell filled with smooth vanilla pastry cream and topped with a colorful array of fresh fruit. It’s a showstopper for any gathering, and while it looks fancy, the steps are straightforward and the results are reliably delicious.
Ingredients
- For the tart shell:
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- â…› teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2 tablespoons (30 ml) 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, softened
- For the topping:
- 1 cup (150 g) fresh strawberries, hulled and sliced
- 1 cup (150 g) fresh blueberries
- 1 cup (150 g) fresh raspberries
- 2 kiwis, peeled and sliced (optional)
- ¼ cup (80 g) apricot jam or apple jelly, for glaze
Instructions
- Make the tart shell: In a food processor, pulse the flour, powdered sugar, and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse meal. Add the egg yolk and ice water, and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Blind bake the shell: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the 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 the edges. Prick the bottom with a fork. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5–10 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 it just begins to steam (do not boil). Meanwhile, in a separate bowl, whisk together the sugar, cornstarch, and egg yolks until pale and thick. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to bubble. Cook for 1 more minute, then remove from heat. Stir in the vanilla and butter until fully melted and smooth. Pour the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
- Assemble the tart: Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the sliced strawberries, blueberries, raspberries, and kiwi (if using) on top in a decorative pattern.
- Glaze the fruit: In a small saucepan, gently warm the apricot jam or apple jelly with 1 teaspoon of water until it becomes liquid. Brush the glaze over the fruit to give it a shiny finish and help it stay fresh.
- Chill before serving: Refrigerate the assembled tart for at least 30 minutes to set. Slice and serve chilled.
Tips
- Keep the butter cold: For a flaky tart shell, make sure the butter is very cold and handle the dough as little as possible. If the dough becomes too soft, refrigerate it again before rolling.
- Use a fine-mesh sieve: Straining the pastry cream ensures a silky, lump-free texture. Don’t skip this step.
- Glaze for shine: The glaze not only adds a professional look but also seals the fruit, preventing it from drying out. If you don’t have apricot jam, use any light-colored jelly.
- Make ahead: You can prepare the tart shell and pastry cream a day ahead. Store the shell in an airtight container at room temperature and the cream in the fridge. Assemble the tart no more than a few hours before serving to keep the crust crisp.
Serving Suggestions
Serve this fruit tart as a delightful dessert for brunch, afternoon tea, or a summer party. It pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a more elegant presentation, dust the top with powdered sugar just before serving.
Variations
- Citrus twist: Add 1 teaspoon of lemon zest to the pastry cream for a bright, tangy flavor.
- Chocolate version: Swap 2 tablespoons of cornstarch for 2 tablespoons of cocoa powder to make a chocolate pastry cream.
- Use a shortbread crust: If you’re short on time, use a store-bought shortbread crust or a pre-made pie shell, though the texture will differ slightly.
- Seasonal fruits: Feel free to use any fruit you like—peaches, plums, or mango in summer, or citrus segments and pomegranate seeds in winter.
Storage and Reheating
Store leftover fruit tart in the refrigerator, loosely covered, for up to 2 days. The crust will soften over time, but it will still taste delicious. Do not freeze the assembled tart, as the fruit and cream will become watery upon thawing. If you have leftover filling and shell separately, you can refrigerate them for up to 3 days and assemble just before serving.
Frequently Asked Questions
Can I use a ready-made pastry cream or pudding? Yes, you can use a high-quality instant vanilla pudding mix, but the flavor and texture will be different. Homemade pastry cream is richer and sets more firmly.
How do I prevent the crust from becoming soggy? Make sure the tart shell is completely cool before adding the pastry cream. You can also brush the inside of the baked shell with a thin layer of melted chocolate or egg white and bake for a few extra minutes to create a moisture barrier.
Can I make this tart gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The crust may be slightly more crumbly, but it will still work well.
Why is my pastry cream lumpy? Lumps usually happen if the eggs are added too quickly to the hot milk or if the mixture isn’t whisked constantly. If lumps form, you can strain the cream through a sieve to remove them.
How far ahead can I assemble the tart? It’s best to assemble the tart no more than 4–6 hours before serving. After that, the crust may start to soften, and the fruit may release juices.
Can I use frozen fruit? Frozen fruit is not ideal for topping because it releases excess moisture and can make the tart soggy. If you must use it, thaw and pat dry thoroughly before arranging.
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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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