Fruit Tart Recipe

The fruit tart recipe is a dessert masterpiece—a crispy pastry shell filled with velvety cream and topped with vibrant, fresh fruits. It’s a perfect balance of flavors and textures, making it a favorite for gatherings, celebrations, or just a treat-yourself moment. Whether you’re a novice or a seasoned baker, this easy-to-follow fruit tart recipe will help you create a show-stopping dessert without the stress.

A Brief History of Fruit Tarts Recipe:

Fruit tarts are believed to have originated in France, where pâtissiers crafted beautiful desserts to showcase fresh seasonal fruits. The tart’s combination of buttery shortcrust pastry and creamy filling embodies French baking’s attention to detail and love for fresh ingredients. Over time, fruit tarts have become a global favorite, adapted with local fruits and flavors in various regions.

Fruit Tart Recipe

Pinklady

Fruit tarts are believed to have originated in France, where pâtissiers crafted beautiful desserts to showcase fresh seasonal fruits. The tart's combination of buttery shortcrust pastry and creamy filling embodies French baking’s attention to detail and love for fresh ingredients. Over time, fruit tarts have become a global favorite, adapted with local fruits and flavors in various regions.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Appetizer

Cuisine French

Servings 8 Slices

Calories 250 kcal

Equipment

• Mixing bowls
• Rolling Pin
• 9-inch tart pan
• Baking weights or dried beans
• Saucepan
• Whisk
• Offset spatula
• Pastry brush

Ingredients

  

For the Tart Crust:

• 1 ¼ cups (160 g) all-purpose flour
• ½ cup (115 g) unsalted butter, cold and cubed
• ¼ cup (50 g) granulated sugar
• 1 egg yolk
• 1–2 tbsp cold water

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For the Filling:

• 1 cup (240 ml) whole milk
• 2 large egg yolks
• ¼ cup (50 g) granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Topping:

• Fresh fruits of your choice (e.g., strawberries, kiwi, blueberries, raspberries, and mango)
• 2 tbsp apricot jam (for glaze)
• 1 tsp water

Instructions

 

• Make the Tart Crust

  In a mixing bowl, combine the flour and sugar. Add the cold, cubed butter and rub it into the dry ingredients with your fingers or a pastry cutter until it resembles breadcrumbs.
• Add the egg yolk and 1 tbsp of cold water. Mix gently until the dough comes together. If needed, add another tablespoon of water.
• Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
• Preheat your oven to 350°F (175°C).
• Roll the chilled dough out on a lightly floured surface and carefully transfer it to your tart pan. Trim the edges and prick the base with a fork to prevent puffing.
• Line the tart shell with parchment paper and fill it with baking weights. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until golden. Let it cool completely.
• Prepare the Pastry Cream Filling

  In a saucepan, heat the milk over medium heat until it begins to steam (do not boil).
• In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
• Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
• Cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency.
• Remove from heat, stir in vanilla extract and butter, and let it cool completely. Cover with plastic wrap to prevent a skin from forming.
• Assemble the Tart

  Spread the cooled pastry cream evenly into the baked tart shell.
• Arrange your fresh fruits on top in a decorative pattern. Get creative with colors and shapes!
• Warm the apricot jam and water in a microwave or small pan, then brush it lightly over the fruits to give them a glossy finish.
• Chill and Serve

  Refrigerate the tart for at least an hour to allow the flavors to meld. Slice and serve chilled.

Video

Keyword Fruit Tart Recipe

Similar Recipes to Try:

Mini Fruit Tarts – Bite-sized versions of this classic dessert, perfect for parties.
Lemon Tart – A zesty variation featuring a tangy lemon curd filling.
Berry Galette – A rustic tart made with mixed berries and a flaky pastry crust.
Chocolate Tart – A decadent treat with a rich chocolate ganache filling.

Frequently Asked Questions About Fruit Tart Recipe:

1. Can I make the tart crust in advance?

Yes, you can prepare the crust up to two days ahead and store it in the fridge.

2. What fruits work best for a tart?

Berries, kiwi, mango, and citrus slices work well due to their vibrant colors and firm textures.

3. Can I use store-bought pastry cream?

Absolutely, store-bought pastry cream saves time, but homemade adds a personal touch.

4. How do I prevent the crust from getting soggy?

Brush the cooled crust with a thin layer of melted chocolate or jam before adding the filling.

5. Can I freeze a fruit tart?

It’s best not to freeze a fully assembled tart as the fruits can become watery. You can freeze the crust separately.

6. Is there a gluten-free alternative for the crust?

Yes, you can use a gluten-free flour blend or almond flour for the crust.

7. How long can I store a fruit tart?

It’s best consumed within 1–2 days when stored in the fridge.

8. Can I make this tart vegan?

Yes, substitute the butter with vegan butter, the milk with plant-based milk, and use a flax egg for the crust.

9. Do I have to glaze the fruits?

No, but the glaze adds a professional touch and prevents fruits from drying out.

10. What can I use instead of apricot jam for the glaze?

You can use apple jelly, honey, or a light syrup.

Conclusion:

Fruit tarts are as delightful to make as they are to eat. With their vibrant appearance and heavenly taste, they are sure to impress. Whether you’re indulging in one at home or showcasing it at a special occasion, this fruit tart recipe is a winner. Try it out, and don’t be afraid to experiment with different fruits and toppings!

YouTube Video Credits:
Preppy Kitchen