Why You’ll Love This Recipe

This Fruit Tart is everything you want in a dessert—sweet, creamy, and beautifully presented. The rich, velvety custard contrasts perfectly with the light, flaky crust, while the fresh fruits add a pop of color and freshness. Whether you’re serving it at a dinner party, holiday gathering, or just treating yourself, this fruit tart is a guaranteed hit. The best part is that you can easily customize it with your favorite seasonal fruits to suit your tastes or the occasion. Plus, it’s easy to make in advance!

Ingredients

For the Tart Crust:

1 ¼ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
1 egg yolk
2-3 tbsp cold water

For the Custard Filling:

1 ½ cups heavy cream
½ cup whole milk
½ cup granulated sugar
4 large egg yolks
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt

For the Topping:

Assorted fresh fruit (e.g., strawberries, blueberries, raspberries, kiwi, and mango)
Apricot glaze or fruit jam (optional, for a shiny finish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Tart Crust:

In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tablespoons of cold water, pulsing until the dough comes together. If needed, add the remaining tablespoon of water.
Turn the dough out onto a lightly floured surface and knead briefly to bring it together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess dough from the edges.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the parchment and weights, and bake for an additional 5-7 minutes until golden. Allow the crust to cool completely.

For the Custard Filling:

In a medium saucepan, combine the heavy cream, milk, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Gradually add a small amount of the hot cream mixture to the egg yolks to temper them, whisking constantly. Slowly pour the egg mixture back into the saucepan while whisking continuously.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble. Remove from heat and stir in the vanilla extract.
Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled.

Assembling the Tart:

Once the tart crust and custard are completely cooled, spread the custard evenly into the tart shell.
Arrange the fresh fruit on top of the custard in a decorative pattern.
If desired, gently heat the apricot glaze or fruit jam in the microwave for 10-15 seconds and brush it over the fruit to give it a shiny finish.
Refrigerate the tart for at least 1 hour before serving to allow everything to set.

Servings and Timing

Servings: 8-10
Prep time: 30 minutes (plus chilling time)
Cook time: 30-35 minutes
Total time: 2-3 hours (including chilling time)

Variations

Crust Variations: You can replace the classic shortcrust pastry with a graham cracker crust or almond meal crust for a gluten-free option.
Fruit Combinations: Feel free to use any combination of fruits. Other options include blackberries, peaches, pears, or even pomegranate seeds for a festive touch.
Lemon Custard: For a citrus twist, substitute part of the milk for lemon juice and add lemon zest to the custard for extra flavor.
Chocolate Layer: For an indulgent twist, add a layer of melted chocolate under the custard before assembling the fruit.

Storage/Reheating

Storage: Keep the tart refrigerated in an airtight container for up to 3 days. The fruit will remain fresh, but the crust may soften over time.
Freezing: It’s not recommended to freeze the fully assembled tart due to the delicate nature of the fruit and custard. However, you can freeze the tart crust and custard separately for up to 1 month.
Reheating: If you freeze the crust and custard separately, allow them to thaw in the refrigerator before assembling. Avoid reheating the custard or fruit once assembled, as it could affect the texture.

FAQs

1. Can I use frozen fruit for the topping?

While fresh fruit is recommended for its texture and appearance, you can use frozen fruit. Just be sure to thaw and drain it thoroughly to avoid excess moisture.

2. How can I prevent the custard from curdling?

To prevent curdling, always temper the egg yolks with a small amount of the hot milk mixture before adding them back into the pan. Stir the custard constantly while cooking to ensure it heats evenly.

3. Can I use store-bought tart crust?

Yes, you can save time by using a pre-made tart shell. Just bake it according to the package instructions before filling it with custard.

4. Can I make the custard ahead of time?

Yes, the custard can be made a day in advance and stored in the refrigerator. Just cover it with plastic wrap to prevent a skin from forming.

5. Is there a way to make this tart gluten-free?

Yes, you can use a gluten-free tart crust made from almond flour or a gluten-free shortcrust pastry to make the tart entirely gluten-free.

6. How do I make the fruit topping look glossy?

To give the fruit a beautiful shine, brush it with apricot glaze or a simple fruit jam that has been gently heated.

7. Can I use any kind of fruit for this tart?

Yes, you can use a variety of fresh fruits depending on what’s in season or your preferences. Some popular choices include berries, kiwi, grapes, and citrus slices.

8. Can I freeze the assembled fruit tart?

It’s not recommended to freeze the tart with the fruit and custard, as the texture may change upon thawing. However, you can freeze the crust and custard separately for later use.

9. What can I do if the custard doesn’t thicken properly?

If the custard doesn’t thicken, return it to the heat and continue cooking while stirring. The cornstarch will eventually help it thicken, but be patient and don’t raise the heat too high.

10. Can I add a layer of chocolate or jam under the custard?

Yes, adding a thin layer of melted chocolate or a layer of fruit jam under the custard can add a delicious twist to the tart and enhance its flavor.

Conclusion

This Fruit Tart is a delightful and elegant dessert that combines rich custard, a crisp buttery crust, and vibrant, fresh fruit. It’s versatile, customizable, and sure to impress anyone who gets a slice. Whether you’re preparing it for a special occasion or just to enjoy at home, this tart is a refreshing treat that’s as beautiful as it is delicious.

Fruit Tart

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Author: Lisa
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2-3 hours
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Print Recipe

Description

This Fruit Tart is a stunning dessert that features a smooth, creamy custard filling topped with fresh, vibrant fruits, all sitting on a crisp, buttery pastry crust. Whether for a special occasion or a casual treat, this tart is easy to make, beautiful to look at, and deliciously satisfying.

Ingredients

For the Tart Crust:
1 ¼ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
1 egg yolk
2-3 tbsp cold water

For the Custard Filling:

1 ½ cups heavy cream
½ cup whole milk
½ cup granulated sugar
4 large egg yolks
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt

For the Topping:

Assorted fresh fruit (e.g., strawberries, blueberries, raspberries, kiwi, and mango)
Apricot glaze or fruit jam (optional, for a shiny finish)

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Instructions

For the Tart Crust:

In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tablespoons of cold water, pulsing until the dough comes together. If needed, add the remaining tablespoon of water.
Turn the dough out onto a lightly floured surface and knead briefly. Form it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll the dough out to fit a 9-inch tart pan. Press into the pan, trimming excess dough.
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes. Remove the parchment and weights, then bake for 5-7 minutes more until golden. Cool completely.

For the Custard Filling:

In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium until hot but not boiling.
In a separate bowl, whisk egg yolks and cornstarch until smooth.
Gradually add a small amount of the hot cream mixture to the egg yolks to temper them. Slowly pour the egg mixture back into the saucepan, whisking constantly.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in vanilla extract.
Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until chilled.

Assembling the Tart:

Once the crust and custard are cooled, spread the custard evenly in the tart shell.
Arrange the fresh fruit on top in a decorative pattern.
Optional: Heat apricot glaze or fruit jam and brush it over the fruit for a shiny finish.
Refrigerate for at least 1 hour before serving.

Notes

Crust Variations: Swap the shortcrust pastry for a gluten-free option or graham cracker crust.Fruit Combinations: Customize with your favorite fruits, such as peaches, pears, or pomegranate seeds.Lemon Custard: Add lemon zest and use part lemon juice in the custard for a citrus twist.Chocolate Layer: Add a thin layer of melted chocolate beneath the custard for extra flavor.