Fruit Tart Recipe
Recipe information
Make Fruit Tart in just 2h . A delicious tart filled with fresh seasonal fruits.
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Ingredients
Tart Crust
Pastry Cream
Fruit Topping
Tart Crust
1. Prepare the Tart Crust
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
2. Combine Ingredients
Add the egg yolk and vanilla extract to the mixture. Mix until a dough forms. If the dough is too crumbly, add a teaspoon of cold water at a time until it comes together.
3. Chill the Dough
Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Bake the Crust
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a circle about 1/8 inch thick. Transfer to a tart pan and trim the edges.
5. Blind Bake
Prick the bottom of the crust with a fork, cover with parchment paper, and fill with pie weights or dried beans. Bake for 15-20 minutes until lightly golden. Remove the weights and bake for an additional 5 minutes.
6. Cool the Crust
Remove from the oven and let the crust cool completely before filling.
Pastry Cream
7. Heat the Milk
In a saucepan, pour the whole milk and heat over medium heat until it just begins to simmer. Do not boil.
8. Whisk Eggs and Sugar
In a mixing bowl, whisk together the eggs, granulated sugar, and cornstarch until smooth.
9. Combine Mixtures
Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
10. Cook the Cream
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened, about 5-7 minutes.
11. Add Vanilla and Butter
Remove from heat and stir in the vanilla extract and unsalted butter until melted and fully combined.
12. Cool the Cream
Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cooled.
Assemble the Tart
13. Fill the Tart Crust
Once the tart crust has cooled, spread the pastry cream evenly over the bottom of the tart.
14. Add the Fruits
Arrange the sliced strawberries, blueberries, kiwi, and raspberries on top of the pastry cream in a decorative pattern.
15. Glaze the Fruit (Optional)
If using, warm the apricot glaze in a small saucepan until liquid. Brush the glaze over the fruit to give it a shiny finish.
16. Chill the Tart
Refrigerate the assembled tart for at least 1 hour before serving to allow the flavors to meld.
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