Fresh Fruit Tart Delight

This elegant fruit tart showcases seasonal fruits atop a silky pastry cream, all nestled in a buttery shortcrust pastry. The combination of textures and flavors creates a dessert that's both impressive and surprisingly simple to prepare.

I first made this tart for my sister's birthday when I wanted something special but not overly rich. The look on her face when I brought it to the table convinced me this recipe would become a staple in my dessert rotation.

Ingredients

• All-purpose flour: Forms the foundation of our tender crust. Look for unbleached for best flavor
• Cold unsalted butter: Creates flaky layers in the pastry. Quality matters here
• Powdered sugar: Adds sweetness without graininess in the crust
• Fresh eggs: Provide richness and structure to the pastry cream
• Whole milk: Creates the perfect creamy base. Avoid substituting lower-fat versions
• Vanilla extract: Adds aromatic depth. Use pure rather than imitation
• Seasonal fruits: Provide color and freshness. Choose firm, unblemished specimens
• Apricot jam: Creates an optional glossy finish that prevents fruit from drying out

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Make the Tart Shell:

Combine the flour and powdered sugar in a large bowl. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. The butter pieces should be no larger than peas. Add ice water one tablespoon at a time until the dough just holds together when pinched. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Roll the Dough:

Remove chilled dough and let sit for 5 minutes. Roll between sheets of parchment paper to about 1/8 inch thickness in a circle slightly larger than your tart pan. Peel off top parchment and flip dough into a 9-inch tart pan with removable bottom. Press gently into corners and trim excess. Chill for 15 minutes while preheating oven.

Blind Bake:

Prick the bottom of the tart shell all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove weights and parchment and bake for another 10 minutes until golden. Cool completely on a wire rack.

Prepare the Pastry Cream:

Heat milk and vanilla in a medium saucepan until steaming but not boiling. Meanwhile, whisk egg yolks, sugar, and cornstarch in a bowl until pale yellow and slightly thickened. Gradually whisk about 1/4 cup of the hot milk into the egg mixture to temper the eggs. Slowly add the tempered eggs back to the saucepan while whisking constantly.

Cook the Cream:

Return the mixture to medium heat and cook, whisking continuously, until it thickens enough to coat the back of a spoon. This typically takes 4 to 5 minutes. Be patient and maintain medium heat to prevent scrambling. Remove from heat and stir in butter until melted and incorporated. Strain through a fine mesh sieve into a bowl.

Cool and Assemble:

Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours. When ready to assemble, spread the pastry cream evenly in the cooled tart shell. Arrange fresh fruit in an attractive pattern on top.

Apply the Glaze:

Warm 2 tablespoons apricot jam with 1 tablespoon water in a small saucepan, stirring until smooth. Strain if needed to remove fruit chunks. Using a pastry brush, gently dab the glaze over the arranged fruit. Refrigerate the completed tart for at least 30 minutes before serving.

The pastry cream is truly the heart of this recipe. I spent years perfecting the technique after burning more batches than I care to admit. The secret is constant attention and proper temperature. When my daughter asks for this tart on her birthday instead of cake, I know the extra effort is worth it.

Make-Ahead Strategies

The beauty of this tart lies in its components that can be prepared in advance. The tart shell can be baked and stored at room temperature for up to two days if tightly wrapped. The pastry cream needs refrigeration but keeps beautifully for up to three days. I often make both on a quiet evening, then assemble with fresh fruit just before guests arrive. This approach makes entertaining nearly effortless while still delivering a showstopping dessert.

Seasonal Fruit Variations

While berries and kiwi create a classic look, adapting this tart to showcase seasonal fruits transforms it throughout the year. In summer, try combinations of peaches, nectarines, and blackberries. Fall brings opportunities for thinly sliced apples or poached pears. Winter citrus segments create a vibrant option when other fruits are scarce. Spring welcomes strawberries and rhubarb compote. The pastry cream provides a neutral canvas for whatever fruits shine brightest at your market.

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Serving Suggestions

This fruit tart stands confidently on its own, but a few accompaniments can elevate the experience. A light dusting of powdered sugar just before serving adds an elegant touch. For more indulgence, offer a small pitcher of lightly sweetened crème anglaise alongside. When serving for a celebration, place the tart on a cake stand surrounded by edible flowers or herb sprigs like mint or lemon verbena for an impressive presentation that requires minimal effort.

Frequently Asked Questions

→ How can I prevent the tart shell from becoming soggy?

Brush the inside of the baked tart shell with a thin layer of melted chocolate or an apricot glaze before adding the pastry cream to help seal the crust and prevent sogginess.

→ What fruits work best for this tart?

Use vibrant, fresh fruits like strawberries, kiwi slices, mango wedges, blackberries, or raspberries. You can mix and match based on what’s in season.

→ Can I make the tart components ahead of time?

Yes, the tart shell and pastry cream can be prepared a day in advance. Store the shell at room temperature and the cream in the refrigerator until ready to assemble.

→ What is the purpose of the apricot glaze on top?

The apricot glaze adds a beautiful shine to the fruit and helps to preserve its fresh appearance. It also adds a subtle layer of sweetness.

→ How long can the assembled tart be stored?

The assembled tart is best enjoyed the same day, but it can be stored in the refrigerator for up to 2 days. However, the tart shell may lose its crisp texture over time.