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Fruit Tart
5 from 544 votes

Fruit Tart

The Fruit Tart features a tender, buttery crust filled with smooth vanilla pastry cream topped with an assortment of fresh fruits. The crust is made from a rich dough of butter, egg yolks, vanilla, and flour, giving it a delicate texture. The creamy filling is cooked with milk, egg yolks, sugar, and cornstarch for a silky consistency. A light glaze made from apricot jam, brandy, and water is brushed over the fruit to add shine and prevent drying. This tart combines a crisp shell, creamy custard, and fresh fruit for a balanced dessert.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 8 people
Calories: 412 kcal
Course: Dessert
Cuisine: French, American

Ingredients

For the Crust:
  • 3 1/3 cups all-purpose flour 450g
  • 1/2 tsp salt 3g
  • 16 tbsp butter unsalted, cut into cubes
  • 6 egg yolk
  • 1 2/3 cups powdered sugar 160g,
  • 1 tsp vanilla extract 5mL
For the Pastry Cream:
  • 2 cups milk 473mL, whole
  • 1/2 vanilla bean split lengthwise
  • 6 egg yolk
  • 2/3 cup sugar 135g
  • 1/4 cup cornstarch 32g
  • 1 tbsp butter 14g, cold unsalted
For the Glaze:
  • 1/2 cup apricot jam
  • 1 tbsp water
  • 1 tbsp brandy
For the Assembly:
  • 3 cups fruits assorted

Instructions

For the Crust
    Cup of Yum
  1. Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it's homogeneous.
  2. Add the egg yolks and mixed until combined.
  3. Add the flour and mix until shaggy, about 45 seconds.
  4. DIVIDE into 2-3 equal pieces and press each into a flat disk. Roll out to a thickness of 3mm, 1/8 inch, in between two sheets of lightly floured parchment paper. Chill for at least an hour. 
  5. Peel off the layers of paper and cut your tart bottoms out. Cut a strip for the side. Place the strip for the side in your tart ring. Press the side into the ring and trim the excess.Trim the top so it's flush to the ring.
  6. Freeze tarts for at least half an hour. Bake at 320F for about 12-15 minutes or until just golden. If you're using a traditional tart mold you can just cut the rounds out and press into the form.
For the Cream
  1. In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
  2. In a bowl, whisk the egg yolks and sugar until light and fluffy.
  3. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.
  4. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
  5. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
  6. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream.
For the Assembly
  1. Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl. Mix together and strain.
  2. Whip up your chipped pastry cream until it's smooth. Transfer to a piping bag and fill your cooled tart shell.
  3. Place your fruit in the tart. Try and make a fun grouping with lots of colors.
  4. Brush the fruit with the apricot jam mixture. This will help preserve the fruit and give it a beautiful glossy shine.

Notes

  • Prepare the fruit tart a few days in advance and keep it chilled until serving to allow flavors to meld.
  • Apply a warm apricot glaze mixed with water or brandy over the fruit to preserve moisture and shine.

Nutrition Information

Serving 147g Calories 412kcal (21%) Carbohydrates 62g (21%) Protein 3.4g (7%) Fat 18g (28%) Saturated Fat 11g (55%) Trans Fat 0.7g (35%) Cholesterol 46mg (15%) Sodium 139mg (6%) Potassium 222mg (5%) Fiber 2.1g (8%) Sugar 38g (76%) Vitamin A 600IU (12%) Vitamin C 69.3mg (77%) Calcium 30mg (3%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 412

% Daily Value*

Serving 147g
Calories 412kcal 21%
Carbohydrates 62g 21%
Protein 3.4g 7%
Fat 18g 28%
Saturated Fat 11g 55%
Trans Fat 0.7g 35%
Cholesterol 46mg 15%
Sodium 139mg 6%
Potassium 222mg 5%
Fiber 2.1g 8%
Sugar 38g 76%
Vitamin A 600IU 12%
Vitamin C 69.3mg 77%
Calcium 30mg 3%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.