There’s something undeniably elegant about a homemade fruit tart that makes it the perfect dessert for any occasion. With its buttery, crisp pastry shell, silky smooth custard filling, and a vibrant array of fresh fruits on top, this fruit tart is a feast for both the eyes and the palate.
Don’t let its sophisticated appearance fool you—this recipe is approachable for home bakers of all skill levels. In just 45 minutes, you can create a dessert that looks like it came straight from a high-end patisserie, but with all the love and satisfaction of something made in your own kitchen.
Why You’ll Love This
- Quick preparation time—only 45 minutes from start to finish
- Customizable with whatever seasonal fruits you have on hand
- The perfect balance of sweet, buttery crust and fresh, tangy fruit
- Impressive presentation that’s actually simple to achieve
- Can be partially prepared ahead of time for stress-free entertaining
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold butter, cubed
- 1-2 tablespoons cold water
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- Fresh strawberries, sliced
- Fresh kiwis, sliced
- Fresh mangoes, sliced
- Fresh blackberries
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
- In a large bowl, mix together the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll out the chilled dough on a lightly floured surface to fit your tart pan. Carefully transfer to the pan, press into the bottom and sides, and trim any excess. Prick the bottom with a fork.
- Bake in a preheated 375°F (190°C) oven for about 25 minutes or until golden brown. Remove from oven and let cool completely.
- In a medium saucepan, heat the milk and vanilla extract until it just begins to simmer. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
- Remove from heat and stir in the tablespoon of butter until melted and incorporated. Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until cold.
- Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the sliced fruits decoratively on top of the cream.
- If desired, heat the apricot jam with a tablespoon of water until melted and smooth. Brush this glaze over the arranged fruit to give it a shiny appearance and to help preserve freshness.
- Refrigerate the assembled tart for at least an hour before serving. Slice and enjoy!
Tips & Variations
- For a homemade tart shell, mix 1 1/4 cups flour, 1/3 cup powdered sugar, 1/2 cup cold butter, and 1 egg yolk in a food processor until it forms a dough.
- Make it dairy-free by using coconut cream-based custard instead of traditional pastry cream.
- Try a chocolate variation by spreading a thin layer of melted chocolate on the tart shell before adding the custard.
- For a quicker version, use instant vanilla pudding instead of custard.
- Seasonal variations: use stone fruits in summer, citrus in winter, and berries in spring.
- The tart shell and custard can be made a day ahead and assembled just before serving.
Serving Suggestions
This fruit tart is exquisite on its own, but for an extra special dessert experience, serve each slice with a dollop of lightly whipped cream or a small scoop of vanilla ice cream. The cool creaminess pairs beautifully with the fresh fruits and buttery crust.
For a brunch setting, consider serving alongside a glass of champagne or prosecco. The bubbles and acidity cut through the sweetness of the tart, creating a perfectly balanced flavor combination.
Notes
- Store any leftovers in the refrigerator for up to 2 days. The crust may soften slightly but will still be delicious.
- For the best presentation, assemble the tart no more than 2 hours before serving.
- Pat fruits dry with paper towels before arranging them to prevent excess moisture from making the crust soggy.
- The tart is ready when the glaze has set and has a slight shine.
FAQs
Can I make this tart gluten-free?
Yes! Use a gluten-free pastry crust or make your own with gluten-free flour blend. The custard and fruit toppings are naturally gluten-free.
How do I prevent a soggy bottom on my tart?
Make sure to blind bake your tart shell completely and allow it to cool before adding the custard. Additionally, you can brush the inside of the baked shell with melted white chocolate to create a moisture barrier.
Can I freeze this fruit tart?
It’s not recommended to freeze the completed tart as the texture of both the custard and fruits will change upon thawing. However, you can freeze the baked tart shell for up to a month.
What if I don’t have apricot jam for the glaze?
Any light-colored jam works well as a substitute—try apple jelly, peach preserves, or even honey thinned with a bit of water.
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