Fruit Tart Recipe

Make the dough

In a large bowl, whisk together the all-purpose flour, ground almonds, granulated sugar, and fine sea salt until evenly combined.

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Stir in the egg yolk and vanilla extract. Add the ice water, 1 tablespoon at a time, and gently mix just until the dough comes together when pressed between your fingers. Do not overwork.

Turn the dough onto a lightly floured surface, press into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days).

Blind-bake the tart shell

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness and large enough to line a 9-inch tart pan with removable bottom. Gently press dough into the pan, trimming excess and repairing seams.

Prick the bottom lightly with a fork. Line the shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment/foil and bake another 8-10 minutes until the crust is golden and set. Allow to cool completely in the pan on a rack.

Heat cream and flavor

Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, combine the heavy cream, scraped vanilla bean seeds (or 1/2 tsp vanilla bean paste) and the vanilla pod if using. Heat until just simmering — do not boil — then remove from heat.

Pour the hot cream over the chopped white chocolate. Let sit undisturbed for 1 minute to soften the chocolate, then gently whisk from the center outward until smooth and glossy. Add the softened butter and whisk until incorporated.

Cover the surface with plastic wrap to prevent a skin and chill until the ganache is firm but still spreadable, about 1–2 hours in the refrigerator.

Whip to a lighter texture

When the ganache is chilled and thickened, beat it with a hand mixer or stand mixer fitted with the paddle or whisk attachment on medium speed. Add the confectioners' sugar and continue to whip until the ganache lightens in color and becomes fluffy and pipeable, about 2–4 minutes. Avoid overwhipping; you want a smooth, spreadable whipped ganache.

Taste and adjust vanilla if needed (a small additional pinch of vanilla bean paste or extract). Transfer to a piping bag or use a spatula for filling the tart shell.

In a small saucepan, combine the raspberry jam and water. Warm over low heat, stirring occasionally, until the jam melts and thins to a brushable glaze, about 2–3 minutes. Strain through a fine mesh sieve if you want a smoother glaze free of any seeds.

Keep the glaze warm and fluid; if it cools and thickens, briefly reheat and stir to loosen.

Fill the shell

Once the tart shell is completely cooled, spread or pipe an even layer of the chilled whipped white chocolate vanilla ganache into the tart shell to about 1/8-1/4 inch from the rim.

Using the warm raspberry glaze, lightly brush a thin layer across the ganache where you will place berries (this helps adhesion and adds shine).

Arrange the fresh berries decoratively on top of the ganache: place halved strawberries around the edge, cluster raspberries and blueberries in the center, or create concentric rings as desired. Reserve a few whole berries for garnish.

Lightly brush the berries with the raspberry glaze using a pastry brush to give them shine and help preserve freshness.

Garnish with fresh mint leaves if using. Chill the assembled tart for 20–30 minutes to set the ganache and glaze before serving, but serve at slightly cool (not ice cold) for best flavor and texture.

Slice with a hot, dry knife (wipe between cuts) and serve. Leftover tart can be refrigerated in an airtight container for up to 2 days; bring to cool-room temperature before serving.