This fruit tart recreates the beloved Harris Teeter bakery classic at home: a buttery, tender shortbread-style crust, a silky smooth vanilla pastry cream, and a colorful crown of fresh fruit brushed with a glossy glaze. It works because each component is simple and forgiving, yet the finished tart looks and tastes like it came from a professional bakery. Perfect for spring gatherings, birthdays, or any time you want a showstopping dessert that isn’t overly sweet.
Ingredients
- For the crust:
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113 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
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons (28 g) unsalted butter, softened
- For the topping:
- 1 cup fresh strawberries, hulled and halved or quartered
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup fresh kiwi, peeled and sliced (about 1 large kiwi)
- 1/4 cup (80 g) apricot jam or preserves
- 1 tablespoon water
Instructions
- Make the crust: 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 pieces. Add the egg yolk and pulse a few times. Add ice water, 1 tablespoon at a time, pulsing until the dough just starts to clump together. Turn the dough out onto a lightly floured surface, gather into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Pre-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. Carefully 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 8–10 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 steaming but not boiling. Meanwhile, in a separate bowl, whisk together the sugar, cornstarch, and egg yolks until pale and thick. Gradually whisk the hot milk into the egg mixture to temper it, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. 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 to prevent a skin, and refrigerate until completely chilled, at least 2 hours.
- Assemble the tart: Once the crust and pastry cream are fully cool, spread the pastry cream evenly into the crust. Arrange the fruit on top in a decorative pattern—rows, concentric circles, or a scattered arrangement all work well.
- Glaze the fruit: In a small saucepan, warm the apricot jam with the water over low heat, stirring until smooth and loose. Strain through a fine-mesh sieve to remove any lumps. Using a pastry brush, gently brush the glaze over the fruit, being careful not to disturb the arrangement.
- Chill before serving: Refrigerate the assembled tart for at least 30 minutes to let the glaze set. Remove the tart from the pan, slice, and serve chilled.
Tips
- Keep the butter cold: For a flaky, tender crust, make sure the butter is very cold and work quickly. If the dough becomes too soft, refrigerate it again before rolling.
- Pastry cream consistency: If the pastry cream is too thick after chilling, whisk it vigorously to smooth it out. If it’s too thin, you can return it to the saucepan and cook for another minute, whisking constantly.
- Fruit selection: Use ripe but firm fruit that won’t release too much juice. Avoid overripe berries that may bleed and make the tart soggy.
- Glaze alternatives: If you don’t have apricot jam, you can use apple jelly or a light corn syrup. The glaze adds shine and helps preserve the fruit, so don’t skip it.
Serving Suggestions
Serve the tart chilled, straight from the refrigerator, for the cleanest slices. Pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for extra indulgence. This tart is also lovely with a cup of coffee or tea in the afternoon.
Variations
- Citrus twist: Add 1 teaspoon of lemon or orange zest to the pastry cream for a bright, fresh flavor.
- Chocolate version: Melt 2 ounces (57 g) of dark chocolate and spread it over the baked crust before adding the pastry cream for a chocolate layer.
- Mixed berry: Use only berries—strawberries, blueberries, raspberries, and blackberries—for a classic berry tart.
- Peach or mango: In summer, substitute sliced peaches or mangoes for some of the berries. Brush with glaze as directed.
Storage and Reheating
Store leftover tart in the refrigerator, loosely covered, for up to 2 days. The crust may soften slightly upon standing, but the tart will still be delicious. Do not freeze the assembled tart, as the pastry cream and fruit will become watery. If you have leftover pastry cream, it can be stored separately in the refrigerator for up to 3 days; whisk before using. The baked crust can be made a day ahead and kept in an airtight container at room temperature.
Frequently Asked Questions
Can I use a store-bought crust? Yes, a pre-made shortbread or graham cracker crust works in a pinch. However, the homemade crust adds a buttery flavor that truly mimics the Harris Teeter version.
Why is my pastry cream lumpy? Lumps usually occur if the eggs were added too quickly to the hot milk or if you stopped whisking. To fix, strain the pastry cream through a fine-mesh sieve after cooking.
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, so handle it gently.
How do I prevent the crust from becoming soggy? Make sure the crust is fully baked and completely cool before adding the pastry cream. Also, ensure the pastry cream is thick enough—if it’s too runny, it will soak into the crust.
Can I use frozen fruit? Fresh fruit is best for appearance and texture. If using frozen, thaw and drain thoroughly, then pat dry before arranging on the tart.
How long will the tart keep? The tart is best eaten within 24 hours. After 2 days, the fruit may release juice and the crust may soften. Always refrigerate leftovers promptly.
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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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