Fresh Fruit Tart Recipe

Introduction

This Fresh Fruit Tart is a delightful dessert featuring a crisp, buttery crust filled with creamy pastry cream and topped with vibrant seasonal fruits. It’s perfect for showcasing the best flavors of summer or adding a fresh touch to any meal.

Ingredients

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar (divided)
• Pinch of salt
• 3 tablespoons cornstarch
• 4 tablespoons cold butter, cut into pieces
• 5 egg yolks
• 1/2 teaspoon vanilla extract
• 1 teaspoon cognac (optional)
• 2 tablespoons heavy cream (cold)
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick)
• About 1 pint (2 to 2 1/2 cups) assorted fresh seasonal fruit (e.g., kiwi)
• 1/4 to 1/2 cup apricot preserves (optional)

Instructions

1. Make Pastry Cream: In a medium saucepan over medium-high heat, combine milk, heavy cream, and half of the sugar. Stir occasionally and bring to a simmer.
2. Whisk Egg Mixture: In a medium bowl, whisk together remaining sugar, salt, cornstarch, and egg yolks until light and creamy.
3. Temper the Eggs: Slowly pour about 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly to prevent scrambling.
4. Cook Pastry Cream: Pour tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened and pudding-like, about 2 minutes.
5. Finish Pastry Cream: Remove from heat and whisk in cold butter pieces, vanilla extract, and cognac if using, until smooth and glossy. Cover with plastic wrap touching the surface and refrigerate for about 2 hours until chilled.
6. Make Tart Crust (Cream Mixture): In a small bowl, whisk together heavy cream, egg, and vanilla extract. Set aside.
7. Make Tart Crust (Food Processor Method): In a food processor, pulse flour, confectioners’ sugar, and salt to combine. Add cold butter pieces and pulse until mixture resembles pea-sized crumbs. With the processor running, pour in the cream mixture and process just until dough forms a ball.
8. Make Tart Crust (Pastry Cutter Method): In a medium bowl, whisk flour, confectioners’ sugar, and salt. Cut in cold butter using a pastry cutter until mixture looks like pea-sized crumbs. Stir in the cream mixture and combine, using your hands if needed.
9. Chill and Bake Crust: Shape dough into a disk, wrap in plastic wrap, and chill for at least 1 hour. Roll out dough and fit into a tart pan. Dock the surface with a fork, then bake according to your pan’s instructions or until golden brown.
10. Assemble Tart: Once cooled, spread chilled pastry cream evenly in the tart shell. Arrange fresh fruit on top as desired.
11. Optional Glaze: Warm apricot preserves slightly and brush over fruit for shine and added sweetness.

Tips & Variations

• Use seasonal fruits like berries, stone fruits, or kiwi for the freshest flavor and vibrant color.
• For a citrus twist, add a tablespoon of lemon zest to the pastry cream.
• Chill the tart crust dough well to ensure a tender, flaky crust.
• If you don’t have cognac, a teaspoon of almond extract makes a lovely alternative.

Storage

Store the assembled tart in the refrigerator, covered loosely with plastic wrap or in an airtight container. It is best enjoyed within 2 days for maximum freshness. To prevent sogginess, add the fresh fruit just before serving. Leftover tart can be stored without fruit for up to 3 days and reheated briefly in a warm oven if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the tart crust dough and refrigerate it for up to 2 days before baking. This helps develop flavor and makes the dough easier to handle.

What can I use if I don’t have apricot preserves for glazing?

If apricot preserves aren’t available, you can use other clear fruit jams like apple or peach. Simply warm and strain to create a smooth glaze, or skip the glaze for a more rustic look.

Fresh Fruit Tart Recipe

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★★★★★

4.6 from 146 reviews

• Author: Simon
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Fresh Fruit Tart recipe features a buttery, tender tart crust filled with smooth, creamy pastry cream and topped with a vibrant assortment of fresh seasonal fruits. The combination of the silky custard and crisp crust offers a delightful balance of textures and flavors, perfect for any dessert occasion.

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Ingredients

Scale 1x2x3x

Pastry Cream

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar (divided)
• Pinch of salt
• 3 tablespoons cornstarch
• 4 tablespoons cold butter, cut into pieces
• 5 egg yolks
• 1/2 teaspoon vanilla extract
• 1 teaspoon cognac (optional)
• 2 tablespoons cold heavy cream

Tart Crust

• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick), cold and cut into pieces
• Heavy cream mixture (1 large egg, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract)

Fruit and Garnish

• About 1 pint or 2 to 2 1/2 cups assorted fresh seasonal fruit (e.g., kiwi, strawberries, blueberries, raspberries)
• 1/4 to 1/2 cup apricot preserves (optional, for glazing)

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Instructions

1. Make Pastry Cream: In a medium saucepan, combine whole milk, heavy cream, and half of the sugar over medium-high heat, stirring occasionally until the mixture simmers.
2. Whisk Egg Mixture: In a separate bowl, whisk together the remaining sugar, salt, cornstarch, and egg yolks until smooth and creamy.
3. Temper Egg Yolks: Gradually add about 1/2 cup of the warm milk mixture into the egg yolks while continuously whisking to prevent curdling.
4. Cook Pastry Cream: Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (around 2 minutes).
5. Finish Pastry Cream: Remove from heat; whisk in cold butter pieces, vanilla extract, and optional cognac until smooth and glossy. Cover with plastic wrap directly on the surface to prevent skin formation and chill in the refrigerator for about 2 hours.
6. Prepare Tart Crust Mixture: Whisk together heavy cream, egg, and vanilla extract in a small bowl; set aside.
7. Make Tart Crust (Food Processor Method): Pulse flour, confectioners’ sugar, and salt in a food processor. Add cold butter pieces and pulse until the mixture resembles pea-sized crumbs. While running, slowly add the cream mixture and process just until dough forms a ball.
8. Make Tart Crust (Pastry Cutter Method): Combine flour, confectioners’ sugar, and salt in a bowl. Cut in cold butter using a pastry cutter until crumbs form. Stir in the cream mixture and combine thoroughly with a spoon or by hand until dough forms.
9. Assemble Tart: Roll out the tart dough and press it into a tart pan. Chill if needed before baking.
10. Bake Tart Shell: Bake the tart crust in a preheated oven at 350°F (175°C) for approximately 20-25 minutes or until golden and set. Allow to cool completely.
11. Fill Tart Shell: Spoon the chilled pastry cream into the cooled tart shell and smooth the top evenly.
12. Arrange Fresh Fruit: Decoratively arrange the fresh seasonal fruit, such as sliced kiwi, berries, and other preferred fruits, on top of the pastry cream.
13. Glaze Fruit (Optional): Warm apricot preserves slightly and brush over the fruit to add shine and preserve freshness.
14. Chill and Serve: Refrigerate the assembled tart for at least 30 minutes before serving to allow it to set properly.

Notes

• The cognac in the pastry cream is optional; it adds a subtle depth of flavor but can be omitted.
• You may use either the food processor or pastry cutter method to make the tart crust depending on your kitchen equipment and preference.
• Ensure the pastry cream is adequately chilled to set well inside the tart shell.
• Use fresh, ripe seasonal fruits for the best flavor and visual appeal.
• The apricot glaze is optional but recommended to give the fruit a glossy finish and prevent drying out.
• For best results, bake the tart crust blind with pie weights to prevent puffing, then remove weights halfway if preferred for even browning.
• This tart is best served the same day but can be refrigerated for up to 2 days; add fresh fruit just before serving if possible.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: fresh fruit tart, fruit tart recipe, pastry cream, tart crust, homemade fruit tart, seasonal fruit tart, dessert tart, baking dessert