Appetizers & Sides,  Breakfast,  Desserts,  Food

Fruit Tart



Sometimes it is worth it to make everything at home and spend the extra time in the kitchen, this is one of them. You can easily scale this recipe to make additional tarts for a few days later.


Sweet Pastry Crust:

  • 1 1/2 cups (195 grams) all purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1/4 cup (50 grams) granulated white sugar
  • 1 large egg, lightly beaten

Pastry Cream:

  • 1 1/4 cups (300 ml) milk (whole or 2%)
  • 1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
  • 3 large egg yolks
  • 1/4 cup (50 grams) granulated white sugar
  • 2 tablespoons (20 grams) all-purpose flour
  • 2 tablespoons (20 grams) cornstarch

Apricot Glaze: (optional)

  • 1/2 cup (120 grams) apricot jam or preserves
  • 1 tablespoon water


  • 3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)


Sweet Pastry Crust:

  1. In a separate bowl, whisk the flour with the salt.
  2. Place the butter in the bowl of your electric mixer and beat until softened.
  3. Add sugar and beat until light and fluffy.
  4. Gradually add the beaten egg, beating just until incorporated.
  5. Add the flour mixture all at once and mix just until it forms a ball.
  6. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm
  7. Lightly butter and flour a 8 – 9 inch tart pan with a removable bottom.
  8. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
  9. Preheat oven to 400 degrees F and place rack in center of oven.
  10. Lightly prick bottom of pastry crust with the tines of a fork. Place tart pan on a larger baking pan and bake crust for 5 minutes.
  11. Reduce oven to 350 degrees F and continue to bake for about 15 minutes or until dry and lightly golden brown.
  12. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

Pastry Cream

  1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together.
  2. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
  3. In a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.)
  4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  5. Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.
  6. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
  7. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
  8. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  9. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.

Apricot Glaze:

  1. Heat the apricot jam or preserves and water in a small saucepan over medium heat until melted.
  2. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart:

  1. To remove the tart from the fluted sides of the pan.
  2. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell.
  3. Let the glaze dry for about 20 minutes.
  4. Spread the pastry cream onto the bottom of the tart shell.
  5. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge.
  6. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit.
  7. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled.
  8. Cover and refrigerate any leftovers.

Source: Joy of Baking

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