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Fruit Tart Recipe

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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.

Ingredients

Scale

For the Crust:

  • 1 1/4 cups all-purpose flour

  • 1/2 cup powdered sugar

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, cold and cubed

  • 1–2 tbsp cold water (if needed)

For the Pastry Cream Filling:

  • 2 cups whole milk

  • 1/2 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/4 tsp salt

  • 4 large egg yolks

  • 2 tbsp unsalted butter

  • 1 tsp vanilla extract

For the Topping:

  • 2–3 cups assorted fresh fruit (berries, kiwi, mandarin oranges, grapes, etc.)

  • 1/4 cup apricot jam (for glaze)

  • 1 tbsp water

Instructions

  1. Make the crust:

    • Preheat oven to 350°F (175°C). In a food processor or mixing bowl, combine flour, powdered sugar, and salt.

    • Add butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs.

    • Press dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.

    • Bake for 15–18 minutes or until lightly golden. Cool completely.

  2. Make the pastry cream:

    • In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and salt.

    • 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.

    • Cook, whisking constantly, until thickened (about 5–7 minutes).

    • Remove from heat. Stir in butter and vanilla.

    • Pour into a bowl and cover with plastic wrap pressed against the surface. Chill for at least 2 hours.

  3. Assemble the tart:

    • Spread chilled pastry cream into cooled tart shell.

    • Arrange fruit on top in desired pattern.

  4. Make the glaze:

    • In a small saucepan or microwave-safe bowl, heat apricot jam and water until smooth. Strain if needed.

    • Brush over fruit for shine and to help preserve freshness.

  5. Chill and serve:

    • Refrigerate for at least 1 hour before serving.

 

Notes

  • Use whatever fresh fruit is in season or your favorite combination.

  • For a shortcut, use store-bought pie crust and instant vanilla pudding mix for the filling.

  • Best eaten the same day it’s assembled for the freshest look and taste.

Find it online: https://ukfinda.com/fruit-tart-recipe/