Fruit tarts are a timeless dessert that elegantly combines the crispness of a pastry crust, the smooth richness of a creamy filling, and the freshness of colorful fruit. This ultimate fruit tart recipe takes classic elements and elevates them to new heights, ensuring that each bite is a delightful experience. Whether you’re preparing for a special occasion or just want to indulge in a treat, this recipe is perfect for creating a show-stopping dessert that will impress family and friends alike.
Ingredients for Fruit Tart Recipe
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water (or as needed)
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Fruit Topping:
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup kiwi, peeled and sliced
- 1 cup raspberries
- 1/2 cup apricot jam (or fruit glaze)
How to Make Fruit Tart
1. Prepare the Tart Crust
- Mix Dry Ingredients: In a medium-sized bowl, combine the flour, sugar, and salt. Mix well to ensure the ingredients are evenly distributed.
- Cut in the Butter: Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Egg Yolk and Water: In a small bowl, whisk together the egg yolk and ice water. Gradually add this mixture to the flour and butter mixture, stirring until the dough begins to come together.
- Form and Chill the Dough: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Bake the Tart Crust
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it evenly into the bottom and up the sides.
- Blind Bake the Crust: Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5-7 minutes, or until the crust is golden brown. Allow it to cool completely.
3. Make the Pastry Cream Filling
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
- Temper the Egg Mixture: Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan.
- Cook the Pastry Cream: Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble. Remove from heat and stir in the butter and vanilla extract. Allow it to cool slightly before using.
4. Assemble the Fruit Tart
- Fill the Tart Shell: Spread the cooled pastry cream evenly over the baked tart shell.
- Arrange the Fruit: Artfully arrange the strawberries, blueberries, kiwi, and raspberries on top of the pastry cream. You can create patterns or simply scatter the fruit for a more rustic look.
- Glaze the Fruit: In a small saucepan, heat the apricot jam over low heat until it becomes liquid. Brush the warm glaze over the fruit to give it a shiny finish and to help preserve the freshness.
5. Serve and Enjoy
- Chill Before Serving: Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the filling to set.
- Slice and Serve: Remove the tart from the pan and slice into wedges. Serve chilled and enjoy the burst of fresh fruit and creamy filling with every bite.
About the Main Ingredients
- All-Purpose Flour: The base for the tart crust, providing structure and texture.
- Granulated Sugar: Sweetens both the crust and pastry cream, balancing the tartness of the fruit.
- Unsalted Butter: Adds richness and a tender crumb to the crust.
- Whole Milk: Forms the base of the pastry cream, giving it a smooth, creamy texture.
- Egg Yolks: Enrich the pastry cream, helping it thicken and providing a rich flavor.
- Vanilla Extract: Adds depth and a subtle sweetness to the pastry cream.
- Fresh Fruit: Provides a burst of flavor, color, and texture. Choose fruits that are in season for the best taste.
This ultimate fruit tart recipe is a versatile and impressive dessert that’s sure to delight any audience. With a crisp tart shell, creamy pastry filling, and vibrant fruit topping, it’s the perfect way to end any meal. Enjoy making and sharing this delicious treat!
