Fresh Fruit Tart Recipe

If you’re searching for a dessert that’s as show-stopping as it is satisfying, look no further than this Fresh Fruit Tart. With its crisp, buttery crust, silky pastry cream, and a mosaic of glistening fresh fruit, every bite is a blissful balance of flavor, texture, and color.

Ingredients You’ll Need

Creating a Fresh Fruit Tart is all about celebrating each component; from the tender crust to the luscious pastry cream and, of course, the fruit that steals the show. Each ingredient brings its own touch of magic, whether it’s flavor, texture, or a vibrant flash of color.

• Whole Milk: This is the secret behind a rich, creamy pastry cream—don’t skimp on the fat content here!
• Granulated Sugar: Sweetens the pastry cream and balances the tartness of your fresh fruit.
• Egg Yolks: Essential for that smooth, custardy texture in your cream—don’t worry, they blend in perfectly.
• Cornstarch: Helps achieve a firm, sliceable filling that holds your fruit aloft.
• Vanilla Extract: Adds warmth and depth to the cream; feel free to use a vanilla bean for extra luxury.
• Butter: Softened butter gives your tart dough that irresistible, melt-in-your-mouth bite.
• Powdered Sugar: Ensures the crust is just sweet enough and creates a fine crumb.
• Egg: Binds the tart dough beautifully.
• All-Purpose Flour: The foundation for a crust that’s sturdy, never stodgy.
• Baking Powder: Lifts the tart crust ever so slightly for wonderful texture.
• Salt: Just a pinch sharpens all the sweet notes.
• Fresh Cut Fruit: The star! Choose a mix of strawberries, blueberries, blackberries, raspberries, peaches, kiwi, or mango—whatever’s colorful and juicy.
• Apricot Jam: Melted and brushed over the fruit, it gives that glossy patisserie finish and keeps fruit glistening.

Variations

The magic of a Fresh Fruit Tart is that you can truly make it your own. Whether you’re working around what’s in season, a dietary need, or just your favorite flavors, there’s more than one way to let your creativity shine.

• Gluten-Free Tart: Swap the all-purpose flour in the crust for your favorite gluten-free blend and make sure your baking powder is gluten-free.
• Dairy-Free Dream: Substitute coconut milk in the pastry cream and use a dairy-free butter alternative for the crust. The coconut undertone pairs beautifully with tropical fruit!
• Citrus Celebration: In the winter, pile the tart high with blood orange, clementine, and grapefruit segments for a show-stopping citrus twist.
• Chocolate Pastry Cream: For the chocolate lovers, whisk a little cocoa powder into the pastry cream or add a thin layer of melted chocolate to the cooled crust before filling.
• Mini Tartlets: Use muffin tins for individual Fresh Fruit Tarts—perfect for parties and easy to serve!

How to Make Fresh Fruit Tart

Step 1: Make the Pastry Cream

Begin by heating the whole milk in a saucepan until you see tiny bubbles at the edge—this means it’s perfectly warmed. Meanwhile, vigorously whisk together the egg yolks and sugar until the mixture looks pale and creamy, then blend in the cornstarch and salt. Slowly pour half the hot milk into the egg mixture, whisking constantly to avoid scrambling the eggs, then pour everything back into the saucepan. Keep whipping and cooking until the cream thickens lusciously—this usually takes just a few minutes. Add in your vanilla and pour the cream into a bowl, pressing plastic wrap on top to stop a skin from forming as it chills.

Step 2: Prepare the Tart Dough

In the bowl of a stand mixer (or by hand), cream together your softened butter and powdered sugar until it’s pale, fluffy, and looks almost like frosting. Add the egg, vanilla, and salt, scraping the sides as needed for a uniform mix. Then, with the mixer on low, gently add in your sifted flour and baking powder—blend just until the dough comes together, and don’t overwork it. Wrap tightly in plastic and let it chill for at least an hour. This helps the dough relax and makes it easier to roll out later.

Step 3: Blind-Bake the Crust

Preheat the oven and roll the dough to a nice, even thickness (between 1/8-inch and 1/4-inch). Carefully transfer it into your tart pan, pressing all the way up the sides and patching any tears with your fingertips. Trim off any excess and cover the dough with parchment or foil, weighing it down with pie weights or dried beans. Bake for a short while to set the shape, then remove the weights and bake again until beautifully golden. Let the crust cool completely before filling.

Step 4: Fill and Decorate

Once the crust and cream are both cool, it’s time for the most fun step—assembly! Smooth the chilled pastry cream evenly into the crust. Next, channel your inner artist by arranging your chosen fresh fruit in circles, rows, or any whimsical pattern you like. Finish your masterpiece by gently brushing everything with a warm apricot glaze. This gives the tart a shiny finish and helps keep the fruit vibrant and juicy.

How to Serve Fresh Fruit Tart

Garnishes

For a fresh, elegant touch, try adding tiny mint leaves or a dusting of powdered sugar on top of your Fresh Fruit Tart. A sprinkle of finely grated lemon or orange zest is also a lovely way to add aroma and a burst of flavor to each slice.

Side Dishes

Pair your slice with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a glass of sweet dessert wine. For brunch, serve alongside a light arugula salad and a sparkling mimosa for a memorable spread.

Creative Ways to Present

Showcase your Fresh Fruit Tart in mini form for garden parties, or slice it into bars for easy finger-food entertaining. Try arranging fruit in ombré patterns, stripes, or even spell out a celebratory message with berry letters—let your imagination take center stage!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Fresh Fruit Tart, simply cover it with plastic wrap or store in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days, making it a joy to revisit for midnight snacks or breakfast treats.

Freezing

While you can freeze the baked tart shell on its own (wrap it tightly to prevent freezer burn), the assembled tart with fruit isn’t suited for freezing—fresh fruit loses its texture and pastry cream can separate once thawed. For best results, prep the tart shell and cream ahead of time, then assemble fresh.

Reheating

Fresh Fruit Tart is best enjoyed chilled, straight from the fridge—no reheating required. If you find yourself with a slightly softened crust, a few minutes in an oven set to low heat (without fruit or cream) can crisp up a naked shell before assembling.

FAQs

Final Thoughts

There’s truly nothing more delightful than making (and sharing) a Fresh Fruit Tart from scratch. Every slice is a celebration—bursting with freshness, color, and a little bit of love. Gather your favorite fruits, roll up your sleeves, and let this tart become the centerpiece of your next gathering. Enjoy every bite—you’ve earned it!

Fresh Fruit Tart Recipe

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• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 3 hours
• Yield: 1 (9-inch) tart with 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

Indulge in the delightful combination of a buttery tart crust filled with creamy pastry cream and topped with a colorful assortment of fresh fruits in this fresh fruit tart recipe. Perfect for any occasion, this fruit tart is a show-stopping dessert that will impress your guests.

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Ingredients

Units USM Scale 1x2x3x

For the pastry cream:

• 2 cups whole milk
• 1 cup granulated sugar
• 6 egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon Salt
• 1 teaspoon vanilla extract (see note 1)

For the tart dough:

• 7 tablespoons butter, softened
• 1/2 cup powdered sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Salt
• 1 1/4 cups all-purpose flour, sifted
• 1/4 teaspoon baking powder

For the fruit tart:

• 1 pint Fresh cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi (see note 2)
• Apricot jam, melted, as needed (see note 3)

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Instructions

1. To make the pastry cream: In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (180 degrees). Stir to prevent scalding. In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla and pour into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
2. To make the tart dough: In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill for at least 1 hour.
3. To blind-bake the tart crust: Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips. Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches, or substitute a pie plate). Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake for 12 minutes. Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
4. To assemble the fruit tart: Fill the cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern. Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

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Notes

• Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract in the pastry cream.
• Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
• Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
• Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.

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Nutrition

• Serving Size: 1 slice
• Calories: 403 kcal
• Sugar: 38g
• Sodium: 290mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 199mg