Go Back
Fruit Tart

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
Cook Time 35 minutes
Total Time 1 hour 20 minutes
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