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Fruit Tart with Pastry Cream

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This stunning fruit tart features a crisp, buttery shell, silky pastry cream, and a vibrant array of fresh fruit, all finished with a glossy glaze. It’s an impressive yet approachable dessert perfect for any occasion, from brunches to birthdays.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • 2 cups (480ml) whole milk
  • 1 vanilla bean pod, split (or 2 teaspoons pure vanilla extract)
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (32g) cornstarch
  • 2 tablespoons (28g) unsalted butter
  • Pinch of salt
  • 2–3 cups assorted fresh fruit (strawberries, blueberries, raspberries, kiwi, mango, blackberries, peaches, etc.)
  • 1/4 cup (80g) apricot jam or jelly
  • 1 tablespoon water

Instructions

  1. Make the Tart Shell: In a large mixing bowl, whisk together flour, powdered sugar, and salt.
  2. Add cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse sand with pea-sized bits.
  3. Stir in egg yolk and 2 tablespoons ice water. Mix gently until dough comes together, adding another tablespoon water if needed.
  4. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch tart pan and trim edges.
  6. Prick the base with a fork, line with parchment, and fill with baking weights or beans.
  7. Bake for 15 minutes, remove weights, then bake 10-12 minutes more until golden. Cool completely.
  8. Prepare the Pastry Cream: In a saucepan, heat milk and vanilla until just simmering. Remove from heat.
  9. In a bowl, whisk egg yolks and sugar until pale. Sift in cornstarch and salt; whisk until smooth.
  10. Slowly pour hot milk into yolk mixture, whisking constantly.
  11. Return mixture to saucepan over medium heat. Whisk constantly until thickened and bubbling (about 3-5 minutes).
  12. Remove from heat, whisk in butter until smooth. Transfer to a bowl, press plastic wrap on the surface, and chill until fully cold (at least 2 hours).
  13. Assemble the Tart: Spread cooled pastry cream evenly in the tart shell.
  14. Arrange fresh fruit on top, starting with larger pieces and filling in with smaller berries.
  15. Glaze the Fruit: Warm apricot jam with water until melted, then strain if chunky.
  16. Using a pastry brush, gently coat the fruit with the glaze.
  17. Chill and Serve: Refrigerate the assembled tart for at least 1 hour before serving. Slice with a sharp knife and enjoy cold or at cool room temperature.

Notes

For best results, keep ingredients cold when making the tart shell. Blind bake the shell thoroughly to prevent sogginess. Pastry cream and tart shell can be made up to 2 days ahead. Use firm, ripe fruit for topping and glaze immediately to keep fruit fresh. Gluten-free and dairy-free adaptations are possible. The tart is best served chilled and can be stored in the fridge for up to 3 days.

Nutrition

Keywords: fruit tart, pastry cream, French dessert, easy tart, fresh fruit tart, summer dessert, brunch, birthday dessert, homemade tart, custard tart

Find it online: https://jodierecipes.com/fruit-tart-with-pastry-cream-easy-homemade-dessert-recipe/