Fruit Tart Recipe

Prepare and blind-bake crust

Preheat oven to 400°F (200°C). Lightly flour a work surface with the all-purpose flour. Unfold the puff pastry sheet and roll gently to smooth creases and enlarge slightly (about 1/8 inch). Transfer to a 9-inch tart pan with removable bottom, pressing pastry into corners and trimming excess with a knife so the pastry sits about 1/4 inch above the rim. Chill in the refrigerator for 15 minutes to relax the dough and reduce shrinkage.

While pastry chills, prick the center of the tart shell several times with a fork to prevent bubbling inside the tart well. For a defined rim and flat base, line the chilled pastry with parchment paper and fill with pie weights or dried beans. Brush the exposed rim (if any) lightly with egg wash: beat the egg with 1 tsp water and apply with a pastry brush. Bake at 400°F (200°C) for 15 minutes, then remove weights and parchment and bake another 6–8 minutes until golden and fully cooked. Cool completely on a rack before filling.

Infuse milk

In a medium saucepan, split the vanilla bean lengthwise and scrape seeds into the milk; add the pod as well. Heat the milk over medium heat until it just begins to simmer (small bubbles at the edge), then remove from heat. If using vanilla extract instead, wait to add it at the end.

Whisk yolks and dry ingredients

In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, flour, and a pinch of salt until smooth and pale.

Temper and cook

Remove the vanilla pod from the warm milk. Slowly pour 1/3 of the hot milk into the yolk mixture while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the remaining milk in the saucepan, whisking continuously. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue cooking for 30–60 seconds while whisking to cook out the starchy flavor.

Finish and cool

Remove from heat and whisk in the unsalted butter until fully incorporated and the pastry cream is smooth. If using vanilla extract, stir it in now (about 1 tsp). Transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and cool to room temperature. Refrigerate at least 1 hour to chill and set.

Prepare fruit

While the pastry cream chills, wash and dry all fruit. Hull and slice strawberries, peel and slice kiwi, slice peaches if using. Pat fruit dry on paper towels—dry fruit helps the glaze adhere and prevents watering down the cream.

Fill tart

When the tart shell and pastry cream are fully cooled, spoon or pipe the pastry cream into the shell and smooth the surface with an offset spatula to an even layer about 1/2 inch thick.

Arrange fruit

Arrange the prepared fruit over the pastry cream in a decorative pattern: for example, concentric rings of kiwi, strawberries, peach slices, and blueberries in the center. Leave a tiny margin at the edge so the pastry rim is visible.

Glaze

Warm the apricot jam with 1 tsp water in a small saucepan or microwave until thin and spreadable. Strain if necessary to remove chunks. Using a pastry brush, gently brush a thin layer of glaze over the fruit to give shine and help preserve freshness. Return tart to the refrigerator for at least 20 minutes to set the glaze and chill the tart.

Optional: dust a little powdered sugar over the rim just before serving. Slice and serve chilled. Store leftovers refrigerated for up to 2 days; the puff pastry will soften over time.