Fresh Fruit Tart
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5
1,488 reviews
Excellent
Fresh Fruit Tart
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The Fresh Fruit Tart features a crisp pastry crust filled with vanilla-flavored pastry cream and topped with an assortment of fresh fruits like strawberries, blueberries, and kiwi. The creamy filling combined with the tender crust and glazed fruit creates a balanced dessert with varied textures and sweet, fresh flavors. Glazing the fruit with melted apricot jam both preserves its appearance and adds a subtle shine, showcasing the vibrant colors of the tart's topping.
Description
This Fresh Fruit Tart recipe comprises a homemade pastry cream made from whole milk, egg yolks, sugar, and cornstarch, gently cooked and chilled until firm. The tart dough combines softened butter, powdered sugar, eggs, vanilla, and flour to create a tender, flaky crust that contrasts the smooth, rich filling. The choice of mixed fresh fruits arranged on top adds freshness and variety in flavor and texture.
Once assembled, a glaze made from warmed apricot jam is brushed over the fruits to keep them hydrated and maintain an appealing shine. The tart serves well sliced and chilled, making it suitable for dessert at gatherings or special occasions.
Leftovers can be stored covered in the refrigerator for up to four days, preserving the delicate balance of textures and flavors.
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Ingredients
For the pastry cream:
- 2 cups milk whole
- 1 cup granulated sugar
- 6 egg yolk
- 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 Fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi (see note 2, fresh, cut
- apricot jam melted, as needed (see note 3)
Instructions
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 in to a bowl.
- Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
To make the tart dough:
- In a 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 at least 1 hour.
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 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.
To assemble the fruit tart:
- Fill 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).
Equipments used:
Notes
- Vanilla bean can replace vanilla extract in the pastry cream for a richer flavor.
- Choose a variety of fresh fruit to add color and taste contrast to the tart.
- Brushing fruit with warmed apricot or apple jelly helps maintain moisture and a glossy finish.
- Blind bake the crust using pie weights like dried beans to prevent puffing and keep a flat base; cool beans for reuse.
- This recipe makes one 9-inch tart, yielding about 8 slices.
- Store leftovers in the refrigerator, covered, for up to 4 days.
Nutrition Information
Show Details
Serving
1slice
Calories
403kcal
(20%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
199mg
(66%)
Sodium
290mg
(12%)
Potassium
124mg
(3%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
640IU
(13%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 403kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 199mg | 66% |
| Sodium | 290mg | 12% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
1,488 reviews
Excellent
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