There’s something undeniably irresistible about a fruit tart. Crisp, buttery pastry, smooth, creamy filling, and a rainbow of fresh fruits on top—it’s a dessert that feels both elegant and playful.
Whether you’re planning a brunch, impressing guests, or just craving something sweet and refreshing, this fruit tart recipe is your ultimate guide to creating a show-stopping treat at home.
Let’s jump into the magic of layers, textures, and vibrant flavors that make this dessert unforgettable.
Fruit Tart Recipe
This fruit tart features a perfectly baked buttery tart crust filled with a silky vanilla pastry cream and topped with a colorful assortment of fresh fruits. The combination of crispness, creaminess, and juicy fruit makes each bite a delight. It’s not only visually stunning but also incredibly satisfying.
Ingredients
For the Tart Crust (Pâte Sucrée):
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Topping:
- 1 cup fresh strawberries, sliced
- 1 kiwi, peeled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup apricot jam (for glaze)
Step-by-Step Instructions
1. Prepare the Tart Crust
Start by combining flour and sugar in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and cold water gradually, mixing until the dough just comes together.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Once chilled, roll the dough out on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Chill again for 15 minutes.
2. Bake the Tart Shell
Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, remove the weights and parchment, and bake for another 10–12 minutes until golden brown. Allow it to cool completely before filling.
3. Make the Pastry Cream
In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap, pressing it directly onto the surface to prevent skin from forming. Chill until set.
4. Assemble the Tart
Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the fresh fruits on top in a decorative pattern.
Brush the fruits lightly with warmed apricot jam to give them a shiny glaze and enhance their flavor.
5. Chill and Serve
Refrigerate the tart for at least 1 hour before serving. This allows the flavors to meld and the pastry cream to set perfectly.
Slice carefully and serve for a stunning dessert presentation.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 310 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 80mg |
| Sodium | 60mg |
| Carbohydrates | 40g |
| Fiber | 3g |
| Sugars | 22g |
| Protein | 5g |
Tips for Choosing Fruits
Select fruits that are fresh, firm, and in season for the best flavor. Strawberries, blueberries, raspberries, kiwi, and mango all work beautifully.
Avoid overly soft fruits that may release too much juice and make the tart soggy.
A combination of colors not only tastes great but makes your tart visually stunning—perfect for social media-worthy photos.
Common Mistakes to Avoid
Making a fruit tart can seem intimidating, but it’s mostly about timing and technique. Avoid overbaking the crust—it should be golden, not burnt.
Don’t let the pastry cream cool too much before spreading; it should be thick but still spreadable.
Finally, glaze the fruits just before serving to keep them looking fresh and vibrant.
Quick Tips & Tricks
- Use a tart pan with a removable bottom for easy release.
- Chill the dough well to prevent shrinking during baking.
- Warm the jam slightly before glazing fruits for a smooth finish.
- Arrange fruits symmetrically for a professional look.
- For extra flavor, zest a little lemon into the pastry cream.
Final Thoughts
This fruit tart recipe is a perfect balance of crispy, creamy, and fruity, making it a dessert that impresses both visually and on the palate.
It’s ideal for celebrations, afternoon tea, or any time you want a sweet treat that feels light and fresh.
With detailed instructions, tips, and tricks, you now have all the tools to make a fruit tart that looks like it came from a bakery but tastes even better because you made it yourself.