Fruit Tart Recipe

Serves: 8-10 people
Prep Time: 45 minutes
Baking Time: 25 minutes
Chilling Time: 3 hours
Total Time: 4 hours 10 minutes

For the Pastry Crust (Pâte Sucrée)

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Pastry Cream

• 2 cups whole milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Fruit Topping

• 2 cups fresh strawberries, hulled and halved
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 kiwi fruits, peeled and sliced
• 1 cup fresh blackberries
• 2 tablespoons apricot jam for glazing
• 1 tablespoon water

Equipment Needed

• 9-inch tart pan with removable bottom
• Pie weights or dried beans
• Parchment paper

Preparation Steps

Making the Pastry Crust

In a large bowl, whisk together flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. This creates the flaky texture that makes the crust so delicious.

Bringing the Dough Together

Make a well in the center of the flour mixture and add the egg yolk. Sprinkle 2 tablespoons of ice water over the mixture and gently stir with a fork until the dough begins to come together. Add the remaining water if needed, but avoid overworking the dough. The mixture should hold together when pressed but not be wet or sticky.

Shaping and Chilling

Turn the dough onto a lightly floured surface and gently knead just until it forms a cohesive ball. Flatten into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step relaxes the gluten and makes the dough easier to roll without shrinking during baking.

Rolling and Fitting

On a lightly floured surface, roll the chilled dough into a 12-inch circle, rotating frequently and adding flour as needed to prevent sticking. Carefully transfer the dough to your tart pan by rolling it around your rolling pin and unrolling over the pan. Press gently into the bottom and sides, trimming excess dough to leave a 1/2-inch overhang.

Preparing for Blind Baking

Fold the overhanging dough back over itself to create a double-thick edge, then crimp decoratively. Prick the bottom all over with a fork to prevent puffing. Line the pastry with parchment paper and fill with pie weights or dried beans. Refrigerate for 30 minutes to prevent shrinkage during baking.

Baking the Crust

Preheat your oven to 375°F. Bake the weighted tart shell for 15 minutes, then carefully remove the parchment and weights. Continue baking for 8-10 minutes until the crust is golden brown and fully cooked. The bottom should sound hollow when tapped. Cool completely on a wire rack before filling.

Making the Pastry Cream

In a heavy saucepan, heat the milk over medium heat until it just begins to simmer, with small bubbles forming around the edges. Meanwhile, in a separate bowl, whisk together egg yolks and sugar until pale and thick, about 2 minutes of vigorous whisking.

Tempering the Eggs

Add cornstarch and salt to the egg mixture and whisk until smooth. Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This tempering process gradually raises the temperature of the eggs safely.

Cooking the Cream

Return the tempered mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a full boil. Continue cooking for 1-2 minutes while whisking to eliminate any raw starch taste. The cream should coat the back of a spoon thickly.

Finishing the Pastry Cream

Remove from heat and immediately whisk in butter and vanilla extract until smooth and glossy. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cool, at least 2 hours.

Preparing the Fruits

Wash all berries gently and pat dry with paper towels. Hull strawberries and cut larger ones in half. Peel kiwis and slice into rounds. Arrange fruits by type on paper towels to ensure they’re completely dry, as moisture can make the tart soggy.

Assembling the Tart

Spread the cooled pastry cream evenly in the baked tart shell, using an offset spatula to create a smooth surface. The cream should come nearly to the top of the crust but not overflow.

Arranging the Fruit

Create an artistic pattern with your fruits, working from the outside edge toward the center. Arrange strawberry halves cut-side down around the perimeter, followed by concentric circles of different berries and kiwi slices. The goal is to create an appealing color pattern while covering the entire surface of the cream.

Creating the Glaze

In a small saucepan, warm the apricot jam with 1 tablespoon of water until melted and smooth. Strain the mixture to remove any fruit pieces, creating a clear, glossy glaze that will give your tart a professional bakery finish.

Final Glazing

Using a pastry brush, gently brush the warm glaze over all the arranged fruits. This glaze not only adds shine but also helps preserve the fruits and prevents them from drying out. Work quickly while the glaze is still warm for the best coverage.

Serving and Storage

Refrigerate the completed tart for at least 1 hour before serving to allow everything to set properly. The tart is best served the same day it’s assembled, though the components can be prepared separately up to 2 days ahead. Use a sharp knife to cut clean slices, wiping the blade between cuts.

Seasonal Variations

Adapt your fruit selection to showcase seasonal availability. Spring tarts might feature strawberries and rhubarb, summer versions could highlight peaches and berries, while fall tarts can showcase pears and figs. Winter tarts work beautifully with citrus fruits and pomegranate seeds.

Professional Tips

For the crispest crust, bake the tart shell completely before adding cream. If your pastry cream seems lumpy, strain it through a fine-mesh sieve while still warm. Always arrange fruits on completely cool cream to prevent them from sinking into the filling.