Fruit Tart Recipe

Ah, the fruit tart—there’s something magical about the combination of a buttery, crisp crust, a smooth, creamy filling, and a colorful array of fresh fruit on top. It’s the kind of dessert that looks as impressive as it tastes and is perfect for almost any occasion, from a family gathering to a special dinner party. The best part? It’s surprisingly simple to make! With a little prep and some beautiful, seasonal fruits, you’ll have a show-stopping dessert that’s bursting with sweetness and tang in every bite. Trust me, this fruit tart will quickly become a staple in your dessert repertoire!

Why You’ll Love Fruit Tart

Here’s why this fruit tart is a total crowd-pleaser:

Elegant and Impressive:

The vibrant colors of the fresh fruit combined with the delicate golden crust make this dessert an absolute showstopper. It’s the kind of treat that’s sure to impress guests without requiring too much effort!

Balanced Flavors:

The rich, creamy custard filling contrasts perfectly with the crisp pastry crust and the fresh, juicy fruit topping. Each bite offers a delightful balance of textures and flavors that will make you want to go in for seconds.

Customizable:

You can adjust the fruit to suit the season or your personal taste. Whether it’s strawberries, blueberries, peaches, or a medley of tropical fruits, this tart will shine with whatever fresh produce you choose.

Easy to Make:

While it may look fancy, this fruit tart is actually quite simple. The crust comes together quickly, and the filling requires just a few ingredients. It’s a perfect dessert for beginners and experienced bakers alike!

Perfect for Any Occasion:

Whether you’re celebrating a holiday, a special occasion, or just treating yourself, this fruit tart is always a good idea. It’s light enough for spring and summer yet indulgent enough to satisfy your dessert cravings year-round.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter (cold and cut into cubes)
• 1 egg yolk
• 2 tbsp ice water (more if needed)

For the filling:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the fruit topping:

• Fresh fruit (such as strawberries, kiwi, blueberries, raspberries, blackberries, or peaches)
• Apricot jam or fruit glaze (optional, for a shiny finish)

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s dive into the steps for creating this beautiful fruit tart!

Step 1: Make the Crust

Start by preheating your oven to 350°F (175°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until the dough comes together. If the dough feels too dry, add a little ice water, 1 tablespoon at a time, until it’s smooth.

Turn the dough out onto a lightly floured surface, form it into a disk, and wrap it in plastic wrap. Chill it in the refrigerator for at least 30 minutes.

Step 2: Blind Bake the Crust

Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Press the dough into a tart pan with a removable bottom. Trim any excess dough from the edges.

To blind bake, line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for about 10-12 minutes, then remove the paper and weights and bake for an additional 5-7 minutes, until the crust is golden brown. Let the crust cool completely before filling.

Step 3: Make the Filling

In a medium saucepan, combine the heavy cream, milk, and sugar. Bring it to a simmer over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Once the cream mixture is hot (but not boiling), slowly pour a small amount into the egg yolk mixture to temper the eggs. Gradually add the rest of the cream mixture to the egg yolks while whisking constantly.

Pour the egg and cream mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens (about 3-5 minutes). Once thickened, remove from heat and stir in the vanilla extract and butter until smooth. Let the filling cool for about 15 minutes, then pour it into the cooled crust.

Step 4: Arrange the Fruit

Once the filling has cooled and set in the tart shell, it’s time to add the fruit. Arrange the fresh fruit on top of the custard in a pattern you like, whether it’s a simple concentric circle or a more decorative design. Feel free to use any combination of fruits, such as strawberries, blueberries, raspberries, and kiwi.

Step 5: Glaze the Tart (Optional)

To give the tart a glossy finish, heat the apricot jam or fruit glaze in a small saucepan over low heat until it becomes liquid. Brush the glaze over the fruit to add a shiny, beautiful finish.

Step 6: Chill and Serve

Refrigerate the tart for at least 1 hour before serving to allow the filling to fully set and the flavors to meld. Once chilled, slice and enjoy the beautiful, delicious results!

Nutrition Facts

Servings: 8
Calories per serving: 300
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 100mg
Sodium: 50mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 20g
Protein: 4g
Vitamin A: 15% of the Daily Value
Vitamin C: 25% of the Daily Value
Calcium: 6% of the Daily Value
Iron: 4% of the Daily Value

Preparation Time

Prep Time: 30 minutes (plus chill time)
Cook Time: 20-25 minutes
Total Time: 2 hours (including cooling time)

How to Serve Fruit Tart

The fruit tart is delicious on its own, but here are a few ideas to make your serving even more special:

With Whipped Cream:

Top each slice with a dollop of freshly whipped cream for an extra indulgent treat.

A Side of Sorbet:

Serve the tart with a scoop of sorbet, such as lemon or raspberry, for a refreshing contrast to the creamy filling.

Garnish with Mint:

Fresh mint leaves can add a pop of color and a refreshing flavor to each slice. Sprinkle a few mint leaves on top for a beautiful garnish.

Additional Tips

• Make-Ahead: You can prepare the crust and filling a day in advance. Just store them separately in the fridge and assemble the tart the next day.
• Fruit Variations: Feel free to use whatever fruit is in season. Peaches, nectarines, and even mangoes can be great additions to your tart.
• Crust Tip: If you have leftovers from your tart dough, you can freeze it for later use. It’s perfect for future tarts or pies!

FAQ Section

Q1: Can I make this fruit tart gluten-free?

A1: Yes! You can substitute the regular flour for a gluten-free all-purpose flour blend to make the crust gluten-free. Just make sure the other ingredients are also gluten-free.

Q2: Can I use frozen fruit for the topping?

A2: Fresh fruit is best for the tart, but if you must use frozen fruit, make sure it’s thawed and drained to avoid excess moisture.

Q3: Can I use a store-bought crust?

A3: Absolutely! If you’re short on time, a store-bought tart or pie crust will work just fine. Just make sure to pre-bake it if needed.

Q4: How do I prevent the fruit from sinking into the filling?

A4: Make sure the custard filling is fully set and slightly firm before adding the fruit, as this will help keep the fruit from sinking.

Q5: Can I substitute the heavy cream for something lighter?

A5: Yes, you can substitute the heavy cream with half-and-half or whole milk, but keep in mind that it may affect the richness of the filling.

Q6: Can I make this tart the night before?

A6: Yes, this tart can be made a day ahead. Just keep it in the fridge until you’re ready to serve.

Q7: How do I prevent the crust from getting soggy?

A7: Blind baking the crust ensures it stays crisp, and making sure the filling is completely set before adding fruit helps prevent sogginess.

Q8: Can I use a different type of fruit glaze?

A8: Absolutely! You can use apricot jam, peach preserves, or even a lemon glaze to give the tart a glossy finish.

Q9: How do I store leftovers?

A9: Store leftovers in an airtight container in the fridge for up to 2-3 days.

Q10: Can I use a different filling?

A10: Yes, you can use lemon curd, mascarpone cheese, or a pastry cream instead of the vanilla custard filling for a different flavor profile.

Conclusion

This fruit tart is a delightful dessert that combines a buttery, flaky crust, a rich, creamy filling, and fresh, vibrant fruit. Whether you’re making it for a special occasion or just as a treat for yourself, this dessert is sure to impress. Light, elegant, and totally delicious—what more could you want in a dessert? Enjoy each bite and savor the burst of flavors as you indulge in this refreshing and beautiful fruit tart!

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