Name: Classic French Fruit Tart
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1½ cups all-purpose flour; ½ cup confectioners' sugar; ¼ teaspoon salt; 9 tablespoons cold unsalted butter, cut into small pieces; 1 large egg yolk; 1–2 tablespoons heavy cream, as needed; 2 cups whole milk; ½ cup granulated sugar; ¼ teaspoon salt; 5 large egg yolks; ¼ cup cornstarch; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; Fresh fruits (such as strawberries, kiwi, blueberries, raspberries, blackberries, peaches, or mandarin oranges); ¼ cup apricot jam; 1 tablespoon water

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A Classic French Fruit Tart is the perfect marriage of texture and flavor: a crisp, buttery tart crust filled with silky-smooth vanilla pastry cream, topped with vibrant fresh fruit, and glazed to a glossy finish. This dessert is as stunning as it is delicious, ideal for celebrations or simply enjoying the art of baking from scratch.

Classic French Fruit Tart

Ingredients

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

For the Tart Crust:

1½ cups all-purpose flour

½ cup confectioners' sugar

¼ teaspoon salt

9 tablespoons cold unsalted butter, cut into small pieces

1 large egg yolk

1–2 tablespoons heavy cream, as needed

For the Pastry Cream:

2 cups whole milk

½ cup granulated sugar

¼ teaspoon salt

5 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

For the Topping:

Fresh fruits (such as strawberries, kiwi, blueberries, raspberries, blackberries, peaches, or mandarin oranges)

¼ cup apricot jam

1 tablespoon water

Directions

Make the Tart Crust:

I combine the flour, sugar, and salt in a food processor. Then I add the butter and pulse until the mixture forms coarse crumbs. After adding the egg yolk and a bit of cream, I pulse again until the dough starts to come together. I shape it into a disk, wrap it, and refrigerate it for at least an hour. Once chilled, I roll it out and fit it into a 9-inch tart pan. After pricking the base and chilling again, I blind-bake the crust at 375°F with pie weights for 20 minutes, then remove the weights and bake for 10–12 minutes more until golden. I let it cool completely.

Make the Pastry Cream:

I heat the milk until just boiling, then whisk the sugar, salt, yolks, and cornstarch in a separate bowl. Gradually, I temper the eggs with the hot milk, then return everything to the pot and whisk until the mixture thickens and bubbles. Off the heat, I stir in the butter and vanilla. I cover the cream with plastic wrap touching the surface and refrigerate it for at least 2 hours.

Assemble the Tart:

Once everything is cool, I spread the pastry cream evenly in the crust, then top it with beautifully arranged fresh fruit. I melt apricot jam with a little water, strain it, and brush it over the fruit for a glossy finish.

Servings and timing

This recipe serves 8 people.

Prep Time: 1 hour 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour 45 minutes

Calories per serving: About 340 kcal

Variations

I like switching things up depending on the season. In the summer, I go for berries and peaches. In cooler months, poached pears or citrus segments are lovely. For extra flavor, I sometimes add a bit of almond extract to the pastry cream or infuse the milk with a vanilla bean instead of using extract. The glaze can also be swapped—apple jelly works well in place of apricot.

Storage/Reheating

I store the assembled tart in the refrigerator for up to 2 days. It's best enjoyed the same day it's made since the crust can soften over time. If I’m prepping ahead, I keep the crust and pastry cream separate, storing the crust at room temperature and the cream in the fridge. I avoid reheating this tart; it’s meant to be served chilled or at room temperature.

FAQs

How far in advance can I make a French fruit tart?

I can make the crust and pastry cream up to 2 days in advance. I assemble the tart the day I plan to serve it for the best texture and appearance.

What fruits work best for decorating a fruit tart?

I like using a mix of colors and textures—berries, kiwi, mandarin slices, and thinly sliced peaches or plums all work beautifully.

Can I use store-bought pastry cream or crust?

Yes, for a quicker version I sometimes use store-bought options, but making both from scratch gives the best flavor and texture.

Why is my pastry cream lumpy?

That usually happens if I stop whisking or if the heat is too high. I make sure to whisk constantly and strain it if necessary to smooth it out.

How do I keep the fruit from making the tart soggy?

I add the fruit just before serving and make sure it’s dry. The glaze also helps seal in moisture and keeps everything fresh-looking.

Conclusion

This Classic French Fruit Tart is a true celebration of flavor, color, and craftsmanship. I love how it transforms simple ingredients into something beautiful and impressive. Whether I’m baking for a holiday or just for the joy of it, this tart always earns rave reviews.

📖 Recipe:

Classic French Fruit Tart

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A Classic French Fruit Tart features a crisp, buttery tart crust filled with smooth vanilla pastry cream, topped with vibrant fresh fruit, and glazed for a glossy finish. Elegant and customizable with seasonal fruit, it’s perfect for celebrations or a beautiful weekend baking project.

Instructions

In a food processor, combine flour, confectioners' sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon of cream. Pulse until dough begins to come together, adding more cream if needed.
Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out the chilled dough and press it into a 9-inch tart pan. Prick the base with a fork and chill for 30 minutes.
Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake for 20 minutes. Remove weights and parchment, then bake for an additional 10–12 minutes until golden. Let cool completely.
To make pastry cream, heat milk in a saucepan until just boiling.
In a bowl, whisk together sugar, salt, egg yolks, and cornstarch. Gradually whisk in hot milk to temper the eggs.
Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling.
Remove from heat, whisk in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours.
When ready to assemble, spread chilled pastry cream evenly in the cooled tart shell.
Arrange fresh fruit on top in desired pattern.
In a small saucepan, heat apricot jam with water until melted. Strain if needed. Brush glaze over fruit to finish.