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.
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
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.
Notes
You can prepare the tart crust and pastry cream up to 2 days in advance.
Use dry, fresh fruit to avoid sogginess.
Store the assembled tart in the fridge and enjoy within 2 days for best texture.
Apple jelly can be used instead of apricot jam for the glaze.
Try almond extract or infusing the milk with a vanilla bean for more flavor depth.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 340
- Sugar: 22g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg
