A large fruit tart is the ultimate centerpiece for a party, potluck, or family gathering. It features a buttery, crisp pastry crust filled with a silky vanilla pastry cream and topped with a vibrant mosaic of fresh fruit. This recipe is designed to serve 12 people, making it perfect for feeding a crowd, and it comes together with a few make-ahead steps that simplify the process.
Ingredients
- For the tart dough:
- 2 ½ cups (315 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- 1 large egg
- 2 tablespoons (30 ml) ice water, plus more if 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 (28 g) unsalted butter, softened
- For the topping:
- 3 cups (about 450 g) mixed fresh fruit (strawberries, kiwi, blueberries, raspberries, mango, etc.)
- ¼ cup (80 g) apricot jam or jelly
- 1 tablespoon (15 ml) water
Instructions
- Make the tart dough: In a food processor, pulse the flour, sugar, and salt together. Add the cold butter and pulse until the mixture resembles coarse meal with some pea-sized butter pieces. Add the egg and ice water, and pulse just until the dough starts to clump together. If it seems dry, add more ice water, 1 teaspoon at a time. Turn the dough out onto a lightly floured surface, gather it into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Blind-bake the crust: On a lightly floured surface, roll the dough into a 14-inch (35 cm) circle. Transfer it to a 10-inch (25 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. Freeze the tart shell for 15 minutes while you preheat the oven to 375°F (190°C).
- Line the frozen tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 8–10 minutes, until the crust is golden brown and fully cooked. 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 large bowl, whisk together the sugar, cornstarch, and egg yolks until pale and thick. Gradually whisk the hot milk into the egg mixture, a little at a time, to temper it. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, whisking, then remove from heat. Stir in the vanilla and butter until smooth.
- Pour the pastry cream through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours, or up to 2 days.
- Assemble the tart: Once the crust and pastry cream are fully cooled, spread the pastry cream evenly into the tart shell using an offset spatula.
- Arrange the fruit: Wash, dry, and slice the fruit as needed. Arrange the fruit in a decorative pattern on top of the pastry cream, covering the surface completely.
- Glaze the tart: In a small saucepan, warm the apricot jam with the water over low heat, stirring until smooth. Brush the glaze over the fruit with a pastry brush to give it a shiny finish and help preserve it.
- Refrigerate the tart for at least 30 minutes to set. Serve chilled or at room temperature.
Tips
- Keep butter cold: For a flaky, tender crust, the butter must be very cold. If the dough warms up while you’re rolling it, return it to the fridge for 10 minutes.
- Use firm fruit: Choose fruit that is ripe but firm so it holds its shape and doesn’t make the tart soggy. Avoid overly juicy fruits like watermelon.
- Make ahead: You can bake the crust and make the pastry cream up to 2 days in advance. Store the crust at room temperature in an airtight container, and keep the pastry cream in the fridge.
- Glaze generously: Don’t skip the glaze—it adds shine and helps keep the fruit from drying out. If you don’t have apricot jam, use apple jelly or a light-colored honey.
Serving Suggestions
Serve this tart as a dessert after a brunch, lunch, or dinner. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, dust the edges with powdered sugar just before serving. It’s also wonderful alongside coffee or tea for an afternoon treat.
Variations
- Chocolate pastry cream: Add 4 oz (115 g) of melted dark chocolate to the pastry cream along with the butter for a rich chocolate version.
- Citrus twist: Add 1 tablespoon of lemon or orange zest to the pastry cream for a bright, refreshing flavor.
- Berry medley: Use only berries—strawberries, blueberries, raspberries, and blackberries—for a classic, colorful topping.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The crust will be slightly more crumbly but still delicious.
Storage and Reheating
Store leftover tart in the refrigerator, loosely covered, for up to 2 days. The crust may soften slightly, but the tart will still taste great. To keep the crust crisp, you can reheat individual slices in a 350°F (175°C) oven for 5–7 minutes, but note that the fruit may release some juice. The pastry cream and fruit do not freeze well, so it’s best to enjoy the tart fresh.
Frequently Asked Questions
Can I use a store-bought crust? Yes, a store-bought pie crust or shortbread crust can be a time-saver. Just make sure to blind-bake it according to the package instructions.
Can I use frozen fruit? Frozen fruit will release excess moisture as it thaws, which can make the tart soggy. If you must use it, thaw and drain it thoroughly, and pat it dry with paper towels before arranging.
Why is my pastry cream lumpy? Lumps usually happen if the eggs are added too quickly to the hot milk, or if you stop whisking while it cooks. Strain the cream through a sieve to remove any lumps, and whisk vigorously next time.
Can I make this tart a day ahead? Yes, you can assemble the tart up to 8 hours before serving. Keep it refrigerated, and add the glaze just before serving for the best shine.
What if I don’t have a tart pan? You can use a 10-inch springform pan or a deep pie dish. The baking time may vary slightly; keep an eye on the crust.
How do I prevent the crust from shrinking? Make sure to chill the dough thoroughly before baking, and avoid stretching it when placing it in the pan. Also, prick the bottom well to let steam escape.
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