Fresh Fruit Tart Recipe
Made with a smooth custard filling surrounded by a crispy tart crust and topped with gorgeous glazed fruits, this fresh fruit tart recipe is surprisingly easy to prepare!
Ingredients
For the Pastry Cream (la crème pâtissière):
- 2 cups whole milk (almond milk may be substituted)
- 1/2 cup granulated sugar
- 1/4 corn starch (I use Maizena)
- 2 egg yolks
- 1 egg
- 2 Tbsp unsalted butter
- 1-1/2 tsp vanilla extract
For the Sweet Tart Crust (la pâte sucrée):
- 1-1/2 cup all-purpose flour
- 4 oz chilled unsalted butter
- 1/4 tsp salt
- 1/4 cup sugar
- 1 egg yolk
- 2-4 Tbsp cold water as needed
Fruits to Taste:
- 2 cups strawberries (halved, sliced, or whole)
- 1 cup blueberries
- 1/2 cup raspberries
- 1/2 cup mangos (sliced)
For the Glaze:
- 1 Tbsp strawberry jam (or apricot)
- 1 tsp water
Instructions
Make the Filling
- Combine milk and 1/4 cup of sugar in a medium-sized saucepan, occasionally stirring until the sugar is dissolved and the mixture simmers. Remove from heat and set aside.
- Meanwhile, whisk together egg yolks, egg, and the remaining 1/4 cup of sugar in a separate bowl. Gradually add the corn starch, and whisk until it's all combined (about 1 minute).
- Slowly pour 1/2 cup of warm milk into the egg mixture while whisking continuously. This is to temper your eggs and prevent them from cooking.
- Pour the egg/milk mixture back into the saucepan with the remainder of the milk. Cook on medium-low heat, whisking continuously until the cream is thick.
- Remove the cream from the heat. Add butter and vanilla extract, and stir until it's combined.
- Pour the hot custard into a bowl. Place a plastic wrap directly against the surface of the cream to avoid crust. Refrigerate until completely chilled, about 1-2 hours, at least.
Make the Crust
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut the chilled butter cubes into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs. If a pastry blender isn't available, you may use your fingertips.
- Add the egg yolk, and mix with your hands to form the dough.
- Add 2 Tbsp chilled water to form the dough into a disc. Flatten the disk, cover it with plastic wrap, and refrigerate for one hour. If you're not making the tart the same day, you may refrigerate the dough up to 24 hours ahead or stick it in the freezer for up to 2 months.
- Roll chilled dough into an 11" disc and transfer it to a 9" tart pan. Prick your dough with a form multiple times.
- Place parchment paper over the top and fill with pie weights. If pie weights aren't available, dry beans will work just as fine. Make sure parchment paper is large enough to lift it and the weights from the crust later easily. Refrigerate for 15 minutes.
- Place the tart pan in the middle rack of a preheated 375 F oven and cook for 15-20 minutes, or until edges start turning light brown. Next, remove the parchment paper and weights, and cook for 5-10 minutes until golden brown. Total time in the oven should not exceed 25 minutes.
- Allow the tart crust to cool before assembling.
Assemble the Tart
- Place the strawberry jam and water in a small saucepan over low heat, occasionally stirring, until melted. Set aside and allow it to cool. Meanwhile, wash and cut the fruits.
- Spread the pastry cream over the tart crust. You may use a spatula to spread it evenly. Arrange the fruits over the top in the pattern of your choosing.
- Lightly brush the top of the fruits with the glaze, and store in the refrigerator until ready to serve.
Notes
- Crust and pastry cream may be prepared ahead to save time.
- Assembly time only takes a few minutes.
- Refrigerate the assembled tart until it's ready to serve. Because this is a fresh fruit tart, it is best enjoyed the same day it is made.