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fruit tart recipe

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
Cook Time 20 minutes
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

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