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Delightful Fruit Tart

Featured in Treats That Make Everything Better.

Start with a buttery crust, top with smooth vanilla custard, decorate with fresh fruits, and optionally brush with a glossy apricot glaze.
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Clare Recipes
Updated on Wed, 12 Mar 2025 17:02:06 GMT
Fruity Tart Dessert Pin it
Fruity Tart Dessert | lilicooks.com

This classic fruit tart recipe combines a buttery pastry shell with smooth vanilla custard and fresh seasonal fruit. The elegant presentation makes it look like it came from a professional bakery, yet it's achievable for home bakers. The contrast of textures - crisp crust, silky filling, and juicy fruit - creates an impressive dessert perfect for special occasions.

The beauty of this tart lies in its simplicity. Quality ingredients allowed to shine through create an elegant dessert that consistently draws compliments and recipe requests from guests.

Essential Ingredients

  • Unsalted butter - Cold and cubed for the flakiest crust texture
  • Fresh fruit - Choose ripe, colorful seasonal options for the topping
  • Pure vanilla - Enhances the custard filling with rich flavor
  • Cornstarch - Creates smooth, sliceable pastry cream
  • Fruit glaze - Adds professional shine and preserves freshness
Easy Fruit Tart Recipe Pin it
Easy Fruit Tart Recipe | lilicooks.com

Essential Techniques

Pastry Shell
Cold ingredients and minimal handling produce the most tender crust. Chill dough thoroughly before rolling. Dock the bottom with a fork and use pie weights when blind baking to prevent bubbles and shrinkage.
Custard Filling
Gradually temper hot milk into egg mixture while whisking constantly. Strain finished custard for ultimate smoothness. Enrich with butter for glossy sheen.
Assembly
Cool components completely before assembling. Spread custard evenly and arrange fruit in decorative pattern. Apply warm glaze with pastry brush.
Presentation
Chill assembled tart to set. Slice with clean, sharp knife. Garnish plates with fresh berries or whipped cream if desired.
Seasonal Options
Adapt fruit choices based on availability - berries and stone fruits in summer, citrus in winter. Keep colors vibrant and cuts uniform for best visual appeal.

The balanced sweetness and variety of textures in this tart appeal to all palates. Even those who typically decline dessert often enjoy its fresh, light character.

Serving Suggestions

Serve with coffee or tea for an elegant afternoon treat. For dinner parties, accompany with champagne or dessert wine. A side of vanilla ice cream or softly whipped cream adds richness. Fresh berries make a lovely garnish in season.

Recipe Variations

Create a chocolate version by adding cocoa to the crust. Layer dark chocolate ganache under the custard. Experiment with different extracts in the filling. A white chocolate barrier between crust and custard helps maintain crispness.

Fruit Tart Homemade Pin it
Fruit Tart Homemade | lilicooks.com

This fruit tart consistently impresses at gatherings from casual to formal. Its professional appearance belies the straightforward preparation. The combination of classic technique and quality ingredients creates a dessert worthy of special occasions yet simple enough for practiced home bakers.

Frequently Asked Questions

→ Can I prepare parts of this ahead of time?
Sure can! Make the crust and custard a day earlier. Keep the crust at room temp and store the custard in the fridge. Add fruit on the day you serve to keep it fresh.
→ What fruits should I use for this recipe?
Berries, kiwi, peach slices, or mango fit perfectly. Avoid fruits that hold a lot of water to keep the crust from getting soggy.
→ Is it fine to use a pre-made crust?
Definitely! Store-bought crust or even graham crackers can save you time and taste great too.
→ What causes lumps in pastry cream?
Lumps happen when eggs cook too fast. Be sure to whisk non-stop as you pour warm milk into the eggs. If needed, press the cream through a strainer to smooth it.
→ How long will the tart stay fresh?
It's best enjoyed within the first day after assembling. After 24 hours, the crust can start to soften because of the cream and fruit.
→ Do I really need the apricot glaze?
Not at all! The glaze adds a nice shiny finish and keeps the fruit fresh, but the tart's just as delicious without it.

fruity tart

A stunning mix of flaky pastry, smooth vanilla custard, and colorful fruits. Looks impressive, but it's easier to create than you'd think!

Prep Time
45 Minutes
Cook Time
25 Minutes
Total Time
70 Minutes
By: Lily Chen

Category: Sweet Stuff

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings (1 9-inch tart)

Dietary: Vegetarian

Ingredients

→ Tart Shell

01 1/2 cup chilled butter, cut into small chunks
02 1 and 1/4 cups plain flour
03 1 to 2 tablespoons ice-cold water
04 1/4 cup confectioners' sugar

→ Pastry Cream

05 1 teaspoon vanilla essence
06 2 tablespoons of cornstarch
07 1/4 cup white sugar
08 3 large egg yolks
09 1 cup whole milk
10 1 tablespoon unsalted butter

→ Topping

11 Fresh blackberries
12 Fresh mango slices
13 Fresh kiwi slices
14 Freshly sliced strawberries

→ Optional Glaze

15 1 tablespoon water
16 2 tablespoons apricot preserves

Instructions

Step 01

In a mixing bowl, combine the powdered sugar and flour. Cut in the cubed cold butter until the mix is crumbly. Slowly add the cold water (a spoonful at a time) until you can form a dough.

Step 02

Roll the dough into a flat disk shape, wrap it tightly in plastic, and pop it into the fridge to chill for about 30 minutes.

Step 03

Roll the dough out on a lightly floured countertop to fit your tart pan. Gently place it in, pressing it to mold to the shape of the pan. Remove any overhanging bits, and use a fork to make small prick-holes at the base.

Step 04

Set your oven to 375°F (190°C) and let the tart crust bake for about 25 minutes, or until it turns golden. Cool it completely when done.

Step 05

Heat the milk along with the vanilla in a saucepan until it starts to steam slightly. Take it off the heat just before boiling.

Step 06

In a separate mixing bowl, stir together the egg yolks, sugar, and cornstarch. Keep whisking until you get a smooth, pale yellow consistency.

Step 07

Gradually pour the warm milk into the whisked egg mixture while continuously stirring. Move this back to the saucepan and cook on medium heat, stirring until it thickens up.

Step 08

Remove from heat and mix in the butter until fully melted and blended. Place cling wrap directly on the surface of the cream and refrigerate it to cool completely.

Step 09

Spoon the chilled pastry cream into the baked crust and spread it evenly. Place the fresh fruits on top in a decorative arrangement.

Step 10

If desired, melt the apricot jam with a bit of water until smooth, then brush it on the fruit to make it glossy and keep it fresh longer.

Step 11

Refrigerate the fully assembled tart for at least an hour. Slice it up and enjoy a slice!

Notes

  1. Make the pastry cream and tart shell a day in advance if needed.
  2. This dessert is tastiest when eaten the same day it's made.
  3. Use any fruits you’ve got on hand or whatever’s in season!
  4. Wait to add the fruit until just before serving it to keep it fresh.

Tools You'll Need

  • A tart pan with a removable base (9 inches)
  • Various mixing bowls
  • Medium saucepan for cooking the cream
  • Rolling pin
  • A pastry brush for glazing (optional)
  • Hand whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes wheat (from the flour)
  • Contains dairy (milk and butter)
  • Has eggs as an ingredient

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 16 g
  • Total Carbohydrate: 32 g
  • Protein: 5 g