A fruit tart is a delightful dessert that combines a buttery, flaky crust with a creamy filling and an assortment of fresh fruits. This colorful and delicious dessert is perfect for any occasion, from a casual family gathering to an elegant dinner party. The beauty of a fruit tart lies in its versatility; you can use any combination of fruits you like, making it a great way to showcase seasonal produce. In this guide, we’ll walk you through the steps to create a stunning and tasty fruit tart that will impress your guests and leave them asking for more.
Ingredients for Fruit Tart
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Fruit Topping:
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup kiwi, peeled and sliced
- 1 cup raspberries
- 1 cup mandarin oranges, drained
For the Glaze:
- 1/4 cup apricot jam
- 1 tablespoon water
How to Make a Fruit Tart
Step 1: Prepare the Tart Crust
- Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Stir to mix the ingredients evenly.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Egg Yolk and Water: Add the egg yolk and 2 tablespoons of ice water to the flour mixture. Stir until the dough begins to come together. If the dough is too dry, add an additional tablespoon of ice water.
- Form the Dough: Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 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 dough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Blind Bake the Crust: Line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10-15 minutes, or until the crust is golden brown. Allow the crust to cool completely.
Step 3: Make the Pastry Cream
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- Mix Sugar and Cornstarch: In a separate bowl, whisk together the granulated sugar and cornstarch. Add the egg yolks and whisk until smooth.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the egg mixture back into the saucepan with the remaining milk, continuing to whisk.
- Cook the Pastry Cream: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Once it reaches a boil, cook for an additional 1-2 minutes, then remove from heat.
- Add Butter and Vanilla: Stir in the unsalted butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
Step 4: Assemble the Fruit Tart
- Fill the Crust: Once the tart crust and pastry cream are both completely cooled, spread the pastry cream evenly into the crust.
- Arrange the Fruit: Arrange the sliced strawberries, blueberries, kiwi, raspberries, and mandarin oranges on top of the pastry cream in a decorative pattern.
Step 5: Prepare the Glaze
- Heat the Jam: In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
- Glaze the Fruit: Using a pastry brush, gently brush the melted apricot jam over the fruit to give it a shiny finish and to help preserve the fruit.
Step 6: Chill and Serve
- Chill the Tart: Place the assembled tart in the refrigerator for at least 1 hour to allow the flavors to meld and the pastry cream to set.
- Serve: Slice the fruit tart and serve chilled. Enjoy the combination of the buttery crust, creamy filling, and fresh, vibrant fruit.
About the Main Ingredients
All-Purpose Flour
All-purpose flour is the foundation of the tart crust. It provides structure and stability, ensuring the crust holds together while maintaining a tender texture.
Butter
Butter adds richness and flavor to the tart crust and pastry cream. Using cold butter in the crust helps create a flaky texture, while melted butter in the pastry cream adds a smooth, creamy consistency.
Egg Yolks
Egg yolks are used in both the crust and the pastry cream. In the crust, they help bind the ingredients together, while in the pastry cream, they add richness and contribute to the creamy texture.
Cornstarch
Cornstarch is used as a thickening agent in the pastry cream. It helps achieve a smooth, thick consistency that holds up well in the tart.
Fresh Fruits
The assortment of fresh fruits not only adds vibrant color and natural sweetness to the tart but also provides a variety of textures and flavors. Using seasonal fruits ensures the best taste and presentation.
Apricot Jam
Apricot jam is used to create a glaze for the fruit topping. It adds a beautiful shine to the fruit and helps keep it fresh by sealing in moisture.
By following these steps and using these quality ingredients, you’ll be able to create a stunning fruit tart that’s as beautiful as it is delicious. This dessert is sure to be a hit at any gathering, leaving your guests impressed and satisfied. Happy baking!
