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This classic French fruit tart showcases vibrant seasonal fruits over silky vanilla pastry cream, all nestled in a buttery, crisp tart shell. Its elegant appearance belies how straightforward it is to create, making it perfect for both casual family desserts and special occasions.
The first time I made this tart was for my sister's birthday dinner. Despite my nervousness about the pastry cream setting properly, it turned out perfect. Now it has become our family's celebration dessert, with each season bringing new fruit combinations to enjoy.
Ingredients
- For the Tart Shell:
- All purpose flour: 1 1/4 cups forms the foundation for a crisp yet tender crust
- Powdered sugar: 1/4 cup adds sweetness without graininess that granulated sugar might leave
- Cold butter: 1/2 cup cut into small cubes creates flaky pockets in the dough
- Cold water: 1 to 2 tablespoons just enough to bring the dough together
- For the Pastry Cream:
- Whole milk: 1 cup creates the richest texture use full-fat for best results
- Vanilla extract: 1 teaspoon genuine extract provides the best flavor
- Egg yolks: 3 large ones create richness and thickening power
- Granulated sugar: 1/4 cup balances sweetness without overwhelming
- Cornstarch: 2 tablespoons acts as the thickening agent
- Butter: 1 tablespoon adds glossiness and prevents skin formation
- For the Topping:
- Fresh fruits: strawberries, kiwis, mangoes, blackberries choose firm ripe fruits without soft spots
- Apricot jam: 2 tablespoons opt for smooth variety for the glaze
- Water: 1 tablespoon helps thin the jam for brushing
Step-by-Step Instructions
- Prepare the Tart Shell:
- Combine dry ingredients in a large bowl whisking together the flour and powdered sugar. Add the cold butter cubes and work them into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. This creates the flakiness in the final crust.
- Form the Dough:
- Sprinkle cold water over the mixture one tablespoon at a time gently tossing with a fork until the dough just begins to come together. Be careful not to add too much water or overwork the dough as this develops gluten and makes for a tough crust. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll and Bake:
- Roll the chilled dough on a lightly floured surface to about 1/8 inch thickness and transfer to a 9-inch tart pan with removable bottom. Press gently into corners without stretching the dough and trim excess. Prick the bottom with a fork several times and chill again for 15 minutes. Line with parchment paper, fill with pie weights, and bake at 375°F for 15 minutes, then remove weights and bake until golden brown, about 10 more minutes. Cool completely.
- Make the Pastry Cream:
- Heat the milk and vanilla in a medium saucepan until steaming but not boiling. Meanwhile, in a separate bowl whisk together egg yolks, sugar, and cornstarch until pale yellow and well combined, about 2 minutes of vigorous whisking.
- Temper the Eggs:
- Slowly pour about one-third of the hot milk mixture into the egg mixture while whisking constantly. This gradual warming prevents the eggs from scrambling. Then pour the tempered egg mixture back into the remaining milk in the saucepan.
- Cook the Cream:
- Return the mixture to medium heat and cook while whisking constantly until the cream thickens and begins to bubble. Continue cooking for 1 more minute to ensure the cornstarch is fully activated. Remove from heat immediately and stir in the butter until completely incorporated. The final texture should coat the back of a spoon.
- Chill the Cream:
- Transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold, at least 2 hours or overnight.
- Assemble the Tart:
- Whisk the chilled pastry cream until smooth, then spread evenly into the cooled tart shell. Arrange fresh fruit in concentric circles or your desired pattern, starting from the outside edge and working toward the center. Overlap fruit slightly for a professional appearance.
- Apply the Glaze:
- Heat apricot jam with water in a small saucepan until thin and brushable. Gently brush over the arranged fruit using a pastry brush, taking care not to disturb your design. This adds shine and helps preserve the freshness of the fruit.
- Chill and Serve:
- Refrigerate the assembled tart for at least 1 hour before serving to allow flavors to meld and for easier slicing. Remove the tart from the refrigerator about 20 minutes before serving for the best flavor and texture.
The pastry cream is truly the heart of this recipe. I discovered through much experimentation that the secret lies in cooking it just long enough to activate the cornstarch but not so long that it becomes gluey. My grandmother taught me to look for the moment when large bubbles break slowly on the surface—that is when perfection happens.
Make Ahead Strategy
The beauty of this fruit tart lies in its components that can be prepared separately ahead of time. The tart shell can be baked up to two days in advance and stored in an airtight container at room temperature. The pastry cream keeps beautifully in the refrigerator for up to three days with plastic wrap pressed directly on its surface. This planning flexibility means you can assemble the tart just a few hours before serving, ensuring maximum freshness and visual appeal.
Seasonal Fruit Variations
While berries and kiwi create a classic look, transform this tart throughout the year with seasonal options. In summer, use peaches, nectarines, and cherries for a stunning display. Fall brings opportunities for thinly sliced apples or poached pears arranged in a spiral pattern. Winter citrus segments, particularly blood oranges and mandarins, create vibrant color even in colder months. The key is selecting fruits with similar moisture content to prevent a soggy crust.
Troubleshooting Common Issues
If your pastry cream seems lumpy after refrigeration, simply whisk vigorously before spreading in the tart shell. For a shell that shrinks during baking, be sure to thoroughly chill the dough before baking and use pie weights. Should your fruits begin to release juice and make the tart soggy, brush them with a thin layer of melted white chocolate before arranging them on the pastry cream—this creates a moisture barrier. And remember that a slightly imperfect homemade tart still tastes infinitely better than a perfect store-bought one.
Frequently Asked Questions
- → How do I make a flaky tart shell?
To achieve a flaky crust, combine flour, powdered sugar, and cold butter until crumbly, then add cold water to form a dough. Chill before rolling out and baking for optimal texture.
- → What fruits work best for topping?
Fruits like strawberries, kiwis, mangoes, and blackberries work beautifully for their vibrant colors and contrasting flavors. However, feel free to use your favorites!
- → How do I make the pastry cream smooth?
Whisk egg yolks, sugar, and cornstarch thoroughly, and slowly combine with warmed vanilla-infused milk. Stir continuously while cooking to prevent lumps, then chill.
- → Can I use a glaze to enhance the tart?
Yes, a light glaze made by warming apricot jam with water can be brushed over the fruits for added shine and a professional finish.
- → How should I store the tart?
Refrigerate the assembled tart, covered, to maintain freshness. Consume within 2–3 days for the best texture and flavor.