Description
This classic Fruit Tart recipe features a crisp buttery crust filled with smooth, creamy vanilla pastry cream and topped with a vibrant assortment of fresh berries and kiwi. Finished with a glossy apricot glaze, it is a stunning dessert perfect for any occasion, combining a delightful mix of textures and flavors.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water (more if needed)
Pastry Cream
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar, divided
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cubed
Fruit Topping
- 1 cup strawberries, hulled and sliced
- 1 cup kiwi, peeled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
Glaze
- 1/4 cup apricot jam or fruit glaze
Instructions
- Make the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Form the Dough: Add the egg yolk and ice water; pulse until the dough begins to form. If too dry, add more water, one tablespoon at a time.
- Chill the Dough: Turn the dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 30 minutes to 1 hour.
- Preheat Oven: Set oven to 375°F (190°C).
- Roll and Shape Dough: Roll the dough on a lightly floured surface to fit the tart pan. Press evenly into the pan and trim excess.
- Prepare for Blind Baking: Line crust with parchment and fill with pie weights or dried beans.
- Bake Crust: Bake 15 minutes, remove weights and parchment, then bake 8-10 more minutes until golden. Cool completely.
- Make Pastry Cream Base: In a saucepan, combine milk, cream, and half the sugar. Split vanilla bean and scrape seeds into mixture, or add extract later. Heat until just simmering.
- Temper Egg Yolks: Whisk egg yolks with remaining sugar and cornstarch until smooth. Slowly add hot milk mixture while whisking to temper.
- Combine Mixtures: Whisk tempered yolks back into saucepan with remaining milk mixture.
- Cook Pastry Cream: Heat over medium, whisking constantly until thickened and bubbling, about 2-3 minutes.
- Finish Pastry Cream: Remove from heat, whisk in butter and vanilla extract if using. Cool for 10-15 minutes, then refrigerate until chilled.
- Assemble Tart: Spread chilled pastry cream evenly over tart crust.
- Add Fruit: Arrange strawberries, kiwi, blueberries, raspberries, and blackberries over the cream decoratively.
- Apply Glaze: Heat apricot jam or fruit glaze over low heat until liquid; brush over the fruit for shine.
- Chill Tart: Refrigerate tart for 1-2 hours to set before slicing and serving.
Notes
- Use a tart pan with a removable bottom for easy removal and presentation.
- Be careful not to overwork the dough to keep the crust tender and flaky.
- If you don’t have pie weights, dried beans or rice can be used during blind baking.
- Make sure to temper the egg yolks slowly to avoid scrambling when making pastry cream.
- Glazing the fruit helps retain its freshness and gives a beautiful glossy finish.
- The tartcream and crust should both be completely cooled before assembly to ensure proper texture.
