Fruit Tart

There’s something magical about creating a beautiful Fruit Tart that transforms any gathering into a special occasion. I can still remember the first time I attempted to make one. It was during a sunny afternoon, and I decided to invite friends over for a casual dessert treat. As I rolled out the dough and prepared the creamy filling, the anticipation in the kitchen was infectious. The vibrant colors of the fresh fruit caught my eye, and I knew this tart would not only be a feast for the taste buds but also for the eyes. Each slice of the Fruit Tart was a showcase of nature’s bounty, and it quickly became the star of the day, leaving everyone asking for seconds.

Essential Ingredients for Fruit Tart

Creating a Fruit Tart involves a harmonious blend of ingredients, each playing a vital role in crafting this delectable dessert. The combination of creamy fillings, buttery crust, and fresh fruits results in a delightful experience. Allow me to introduce you to the key players in this delicious ensemble.

• Whole Milk: Adds richness to the pastry cream, contributing to a smooth and creamy texture.
• Heavy Cream: Essential for the creaminess of the filling, it provides a luxurious mouthfeel.
• Granulated Sugar: Sweetens the pastry cream, balancing out the tartness of the fruits.
• Egg Yolks: Help to thicken the pastry cream and enrich its flavor.
• Cornstarch: A thickening agent that gives the pastry cream its perfect consistency.
• Unsalted Butter: Contributes to the flavor and texture of both the pastry and the cream.
• Vanilla Bean Paste: Adds a depth of flavor and aromatic notes to the cream.
• All-Purpose Flour: The foundation for the tart crust, giving it structure.
• Powdered Sugar: Sweetens the tart crust while keeping it tender.
• Salt: Enhances all the flavors in the dessert.
• Fresh Fruit: The star of the show, providing natural sweetness and vibrant colors.
• Almond Extract: A subtle flavor enhancer for the crust.
• Apricot Jam: Optional for glazing, it adds a glossy finish and additional sweetness.

How to Cook Fruit Tart

Making a Fruit Tart is a rewarding experience that allows you to express your creativity. Let’s walk through the steps together, ensuring each part of the process is easy to follow and enjoyable.

1. Start by preparing the pastry cream. In a saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium, stirring occasionally until the sugar dissolves and the mixture starts to simmer. You’ll notice the creamy aroma filling your kitchen, which is always a good sign.

2. While the milk mixture is heating, whisk egg yolks in a separate bowl. Gradually whisk in some of the hot milk mixture to temper the yolks, ensuring the eggs don’t scramble. Return everything to the saucepan.

3. Add cornstarch to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. This step is crucial; you want a silky smooth consistency. Once thickened, remove from heat and stir in butter and vanilla bean paste. Chill the pastry cream in the fridge.

4. Next, prepare the tart crust. In a food processor, pulse all-purpose flour, powdered sugar, and salt until well combined. Cut in cold unsalted butter and pulse until the mixture resembles coarse crumbs.

5. Add a beaten egg and almond extract to the processor, pulsing until a dough forms. You want a nice, cohesive dough that’s not sticky.

6. Press the dough into a 9-inch tart pan, making sure to get into all the corners. Chill the crust for about 30 minutes. This helps prevent shrinking during baking.

7. Once chilled, preheat your oven to 375°F (190°C). Line the chilled tart crust with parchment paper and fill with pie weights. Bake until golden, about 20 to 25 minutes. Keep an eye on it to avoid over-baking.

8. After baking, let the crust cool completely. Remove the pastry cream from the refrigerator. If it’s too thick to spread, add a splash of milk to loosen it up and make it more manageable.

9. Now, spread the creamy pastry filling into the cooled crust. Arrange your choice of fresh fruit on top. Get creative with your arrangement; a pattern can make your Fruit Tart look stunning!

10. Optionally, glaze your fruit with a warmed apricot jam by brushing it over the fruit. This adds a beautiful shine and extra sweetness.

Tips for Success

To make your Fruit Tart a success, consider these helpful tips:

• Storage: Store any leftover tart in the refrigerator, tightly covered. It’s best enjoyed within two days for optimal freshness.
• Freezing: You can freeze the tart crust before baking. Wrap it tightly in plastic wrap and store it in an airtight container for up to a month.
• Pairing: Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Variations: Experiment with different fruits based on the season. Peaches or figs can be delightful additions in summer.
• Serving size: This tart can be easily sliced into eight pieces, making it a perfect dessert for family gatherings or potlucks.
• Decorating: Add mint leaves or edible flowers for a decorative touch that enhances the visual appeal.

Accompaniments for Fruit Tart

Pairing your Fruit Tart with complementary dishes and drinks can elevate the dining experience. Here are some ideas:

• Coffee or Tea: Enjoy a slice with a warm cup of coffee or herbal tea, enhancing the flavors of the tart.
• Ice Cream: Serve with a scoop of vanilla or coconut ice cream to create a delicious contrast with the tartness of the fruits.
• Fruit Salad: A light fruit salad can complement the tart, making for a refreshing dessert plate.
• Cheese Platter: Pair your dessert with a selection of cheeses for a delightful sweet and savory combination.
• Seasonal Occasions: This tart is perfect for summer picnics, brunches, or birthday celebrations, adding a festive touch to any gathering.
• Storage Tips: Keep the tart refrigerated if not serving immediately, ensuring it stays fresh and delicious.

FAQ

Conclusion

In conclusion, this Fruit Tart is not just a dessert; it’s a celebration of flavors and colors that can brighten anyone’s day. The combination of a buttery crust, rich pastry cream, and fresh fruits makes it a standout choice for any occasion. I encourage you to try making it yourself; the process is enjoyable, and the results are absolutely worth it!

Fruit Tart

The ultimate dessert for any occasion, this Fruit Tart combines a buttery crust, creamy filling, and vibrant fresh fruits. It's visually stunning and simply delicious, making it a perfect choice for summer gatherings or special celebrations. Treat yourself and your guests tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine General

Servings 8 servings

Calories 295 kcal

Equipment

• Frying Pan
• Whisk
• Food Processor
• Saucepan
• Wooden Spoon
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1/2 cup Whole Milk
• 2/3 cup Heavy Cream
• 5 tablespoons Granulated Sugar
• 3 large Egg Yolks
• 2 tablespoons Cornstarch
• 1 1/2 tablespoons Unsalted Butter (softened)
• 1 teaspoon Vanilla Bean Paste
• 1 1/2 cups All-Purpose Flour
• 1/2 cup Powdered Sugar
• 2 pinches Salt
• 1/2 cup Unsalted Butter (cold and cubed)
• 1 large Egg (beaten)
• 1/4 teaspoon Almond Extract
• 3 cups Assorted Fresh Fruit (berries, kiwi, mango)
• 3 tablespoons Apricot Jam (optional for glazing)

Instructions

 

• In a saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium until the sugar dissolves and mixture simmers.
• In a bowl, whisk egg yolks. Gradually whisk in some of the hot milk mixture to temper the yolks. Return everything to the saucepan.
• Add cornstarch to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat, stir in butter and the vanilla bean paste. Chill in the fridge.
• Pulse flour, powdered sugar, and salt in a food processor. Add butter (cubed) and pulse until crumbly. Add beaten egg and almond extract; pulse until dough forms.
• Press dough into an 9-inch tart pan, chill for 30 minutes, then line with parchment and fill with pie weights. Bake at 375°F until golden, about 20-25 minutes.
• Remove pastry cream from refrigerator. If it is too thick to spread, you can add a splash of milk to loosen it and make it more spreadable.
• Spread pastry cream into cooled crust. Arrange fresh fruit on top. Optionally, glaze with warmed apricot jam by brushing it over the fruit.

Notes

• Storage: Store any leftover tart in the refrigerator, tightly covered. It’s best enjoyed within two days for optimal freshness.
• Freezing: You can freeze the tart crust before baking. Wrap it tightly in plastic wrap and store it in an airtight container for up to a month.
• Pairing: Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Variations: Experiment with different fruits based on the season. Peaches or figs can be delightful additions in summer.
• Serving size: This tart can be easily sliced into eight pieces, making it a perfect dessert for family gatherings or potlucks.
• Decorating: Add mint leaves or edible flowers for a decorative touch that enhances the visual appeal.

Keyword easy fruit tart, Fresh Fruit Dessert, Fruit Tart Recipe, Homemade Fruit Tart

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.