Fruit Tart is a stunning and refreshing dessert featuring a buttery, crisp tart crust filled with silky pastry cream and topped with a colorful array of fresh fruits. Perfect for celebrations, brunches, or simply to impress, this dessert is as beautiful as it is delicious. Each bite offers a balance of flaky crust, creamy filling, and juicy sweetness.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tart crust:
all-purpose flourunsalted buttersugaregg yolksaltcold water
For the pastry cream:
whole milkgranulated sugaregg yolkscornstarchunsalted buttervanilla extract
For the topping:
assorted fresh fruit (strawberries, blueberries, kiwi, mango, raspberries, etc.)apricot jam or jelly (for glaze)water
directions
Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add egg yolks and cold water a little at a time, mixing until dough just comes together.
Press the dough into the tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.
Bake for 20–25 minutes or until golden. Let cool completely.
To make pastry cream, heat milk in a saucepan until just steaming.
In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Slowly whisk hot milk into the egg mixture to temper, then return to saucepan.
Cook over medium heat, stirring constantly, until thickened and bubbling.
Remove from heat and stir in butter and vanilla. Let cool slightly, then refrigerate until chilled.
Once tart shell and cream are cooled, spread pastry cream evenly in the shell.
Arrange fresh fruit on top in desired pattern.
Warm apricot jam with a little water and brush lightly over fruit for a shiny glaze.
Chill tart for 30 minutes before serving.
Servings and timing
This recipe yields approximately 8 slices.Preparation time: 30 minutesBaking time: 25 minutesChilling time: 1 hourTotal time: 1 hour 55 minutes
Variations
Use a shortbread or graham cracker crust for a different texture.
Add a splash of citrus zest to the pastry cream for extra brightness.
Use whipped mascarpone or cream cheese filling instead of pastry cream.
Top with toasted coconut or chopped nuts for added crunch.
Swap apricot glaze with a simple dusting of powdered sugar.
storage/reheating
Store the assembled tart in the refrigerator, covered, for up to 3 days.Best enjoyed within 24 hours to keep fruit fresh.Not suitable for freezing once assembled, but crust and cream can be made ahead and frozen separately.
FAQs
Can I make the crust ahead of time?
Yes, bake it up to 2 days in advance and store it in an airtight container.
What fruits work best?
Use firm, fresh fruits like berries, kiwi, mango, or grapes for best results.
Can I use store-bought pastry cream?
Yes, but homemade offers the best flavor and texture.
Is the glaze necessary?
It’s optional, but it keeps the fruit fresh and adds a beautiful shine.
Can I use frozen fruit?
Fresh is best, but thawed frozen fruit can work—just pat dry well before using.
What can I use instead of apricot jam?
Peach or apple jelly works well, or skip the glaze entirely.
Can I make it dairy-free?
Use plant-based butter and milk, and substitute a non-dairy filling like coconut cream.
Is the crust supposed to be sweet?
Yes, the tart crust has a touch of sugar for flavor balance.
Can I make mini tarts instead?
Absolutely—just adjust baking time to about 10–15 minutes.
How do I prevent a soggy crust?
Make sure the crust is fully baked and cooled before adding filling, and avoid overly juicy fruits.
Conclusion
Fruit Tart is a showstopping dessert that blends elegance and freshness in every bite. With its crisp crust, creamy base, and vibrant topping, it’s a perfect treat for any occasion. Easy to customize and always impressive, this tart is sure to become a go-to in your dessert rotation.
PrintFruit Tart Recipe
This Classic Fruit Tart features a crisp, buttery shortbread crust filled with smooth vanilla pastry cream and topped with colorful fresh fruit. It’s a show-stopping dessert that’s surprisingly easy to make and always a crowd favorite.
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Ingredients
For the Crust:
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1 1/4 cups all-purpose flour
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1/2 cup powdered sugar
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1/4 tsp salt
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1/2 cup unsalted butter, cold and cubed
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1–2 tbsp cold water (if needed)
For the Pastry Cream Filling:
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2 cups whole milk
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1/2 cup granulated sugar
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1/4 cup cornstarch
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1/4 tsp salt
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4 large egg yolks
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2 tbsp unsalted butter
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1 tsp vanilla extract
For the Topping:
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2–3 cups assorted fresh fruit (berries, kiwi, mandarin oranges, grapes, etc.)
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1/4 cup apricot jam (for glaze)
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1 tbsp water
Instructions
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Make the crust:
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Preheat oven to 350°F (175°C). In a food processor or mixing bowl, combine flour, powdered sugar, and salt.
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Add butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs.
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Press dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.
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Bake for 15–18 minutes or until lightly golden. Cool completely.
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Make the pastry cream:
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In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and salt.
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In a separate bowl, whisk egg yolks. Once milk mixture is warm, slowly whisk a little into the yolks to temper, then pour yolk mixture back into the pan.
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Cook, whisking constantly, until thickened (about 5–7 minutes).
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Remove from heat. Stir in butter and vanilla.
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Pour into a bowl and cover with plastic wrap pressed against the surface. Chill for at least 2 hours.
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Assemble the tart:
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Spread chilled pastry cream into cooled tart shell.
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Arrange fruit on top in desired pattern.
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Make the glaze:
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In a small saucepan or microwave-safe bowl, heat apricot jam and water until smooth. Strain if needed.
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Brush over fruit for shine and to help preserve freshness.
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Chill and serve:
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Refrigerate for at least 1 hour before serving.
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Notes
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Use whatever fresh fruit is in season or your favorite combination.
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For a shortcut, use store-bought pie crust and instant vanilla pudding mix for the filling.
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Best eaten the same day it’s assembled for the freshest look and taste.