fruit tart

A delicious fresh fruit tart with a crisp sweet pastry shell, creamy custard filling and lots of beautiful fruit covered in an apricot glaze.

Fruit Tart

all-purpose flour (450 grams)

tsp salt (3 grams)

tbsp butter (unsalted,

sugar (160 grams,)

tsp vanilla extract (5 milliliters)

whole milk (473 milliliters)

vanilla bean (split lengthwise)

sugar (135 grams)

cornstarch (32 grams)

unsalted butter (14 grams)

apricot jam

water

brandy

fruits

Add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it's homogeneous.

Add the egg yolks and mixed until combined.

Add the flour and mix until shaggy, about 45 seconds.

DIVIDE into 2-3 equal pieces and press each into a flat disk. Roll out to a thickness of 3mm, 1/8 inch, in between two sheets of lightly floured parchment paper. Chill for at least an hour.&nbsp;

Peel off the layers of paper and cut your tart bottoms out. Cut a strip for the side. Place the strip for the side in your tart ring. Press the side into the ring and trim the excess.Trim the top so it&#x27;s flush to the ring.

Freeze tarts for at least half an hour. Bake at 320F for about 12-15 minutes or until just golden.  If you&#x27;re using a traditional tart mold you can just cut the rounds out and press into the form.

For the Crust

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.

In a bowl, whisk the egg yolks and sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.

Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream.

For the Cream

Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water in a bowl. Mix together and strain.

Whip up your chipped pastry cream until it's smooth. Transfer to a piping bag and fill your cooled tart shell.

Place your fruit in the tart. Try and make a fun grouping with lots of colors.

Brush the fruit with the apricot jam mixture. This will help preserve the fruit and give it a beautiful glossy shine.

For the Assembly

You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.

Full Recipe: https://preppykitchen.com/fruit-tart/
Tart Rings: https://amzn.to/2EOWQuJ
Perforated baking mat: https://amzn.to/2HucrS2

This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.

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The BEST Fruit Tart Recipe

You don&#039;t have to share with these dessert with these mini fruit tarts! This recipe will show you have to get that crispy tart shell and silky custard filling at home.

Mini Fruit Tarts

flour

salt

80 g 1 tbsp and 1 tsp powdered sugar

115 g or 8 tbsp unsalted butter

ml vanilla extract

ml heavy cream

white sugar

g flour

376 ml or 13.28 oz whole milk

Assorted fresh fruit (sliced)

apricot jelly (or other clear jelly)

7.5 ml or 1 ½ tbsp water

In a stand mixer using the paddle attachment, combine the flour, salt, sugar, and butter. Mix on the lowest setting until the butter gets broken down into smaller pieces, about one minute of mixing. Add the egg yolks one at a time, then add the heavy cream and vanilla extract.

Mix on medium (setting 4 or 6) for about two minutes or until the mixture begins to look like crumbly sand. Test the dough by stopping the mixer and pinching some sandy dough between your fingers. If it sticks to itself and forms a piece of dough, you’re ready to knead. If it’s too dry, try adding one tablespoon of heavy cream at a time to adjust. (See image for how final dough consistency should be after mixing.)

Remove the mixing bowl from the stand mixer and use your hand to form the sand into a ball of dough. I like to do this in the bowl because it’s less of a mess.

Scoop about three tablespoons of dough and use your hands to mold and flatten the dough straight into the tart molds. (Three tablespoons is about 60 grams of dough for a four-inch tart mold).

Use a fork to prick throughout the bottom of each tart mold.

Chill the tarts in the molds in the freezer for at least one hour before baking, this will prevent the dough melting too much or shrinking in the oven.

Preheat the oven to 375°F.

Take your tarts straight from the freezer to the oven and bake for 12-15 minutes. TIP: At around 8 minutes, check on your tarts to see if their centers are rising. If they are rising, you can open the oven and use a measuring cup to flatten the centers with a tiny bit of pressure. Continue to bake them until you see the edges begin to brown, then remove from the oven.

Remove the tart shells from the molds and cool them on a rack. The finished shells should be slightly hard to the touch. If you press the centers and they feel soft or there is some flex when you hold them up, they need to be placed back in their molds to continue baking for a few more minutes (make sure to watch these as they finish cooking).

These tart shells can be pre-made a few days before assembly, just make sure to fridge them after they cool.

Dough

While your tart shells are chilling in the freezer, you can make the custard. In a mixing bowl, whisk together the egg yolks and sugar.

Sift together the flour and cornstarch. Whisk in the sifted flour and cornstarch to the egg yolk mixture.

Add the whole milk and vanilla extract into the egg yolk mixture.

Move the custard mixture into a saucepan over medium heat and constantly whisk for about one to two minutes or until it begins to thicken. TIP: You will begin to see little thick specks of custard on the bottom of the pan as it begins to thicken. Do not stop whisking at this point, but if you feel this process is going to fast you can remove the pan off the heat and whisk to blend the custard properly. Your custard is done when the consistency is similar to a thick pudding. This process should take no more than a few minutes. (See  image here for how the final consistency should look.)

Remove it from the pan and place the custard in a container to cool for at least 30 minutes before assembly. This custard can be made a day in advance and fridged.

Custard

Slice your preferred fruit. I like strawberries, blackberries, and kiwi.

Glaze: Add apricot jelly and water in a small bowl. Microwave for about 10-15 seconds to melt the apricot jelly slightly, and mix together using a spoon. Strain the jelly mixture.

TIP: To prevent your tarts from getting soggy, brush on some glaze to the tart before adding the custard filling. This should act as a barrier.

Take one shell tart and spoon in the whipped custard cream. I like to add enough custard to fill about ¾ of the tart shell. Arrange your fruit on top however, you prefer. Brush on the apricot glaze over the fruit tart. Serve immediately or chill for about 15 minutes if you want a nice and cold treat.

Assembly

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Mixed Fruit Tart

plain flour, plus extra for dusting

golden caster sugar

unsalted butter,

mascarpone

double cream

vanilla bean paste

tbsp icing sugar

fruit(we used cherries, redcurrants

Mixed fruit tart

Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.

On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.

To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

Each bite of this fresh fruit tart is a mix of crumbly sweet crust, smooth and decadent custard and juicy fresh berries! This is the perfect refreshing treat for warmer weather!

Fruit Tart Recipe

Tablespoons sugar

butter (,

milk (, more as needed)

sugar

cornstarch

whole milk (, do not substitute)

vanilla

butter

fruit

In a blender or food processor, pulse together the flour, sugar, salt and butter until the butter pieces are no bigger than pea size. Add the egg and pulse until the dough starts to clump together. Add milk as needed to help the dough come together. Shape into a disc and refrigerate for 30 minutes.

Preheat the oven to 350°F and grease a 10 inch tart pan.&nbsp;Roll the dough out on a floured surface, so that it's size it's slightly bigger than the tart pan and is about 1/4 inch thick. Then press dough onto bottom of pan and form up the sides. Pierce the dough several times with a fork.&nbsp;

Bake crust for 18 to 22 minutes, or until lightly golden. Allow to cool completely.

For the Crust:

In a medium sauce pan, whisk together the eggs, sugar, corn starch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium heat for 2 to 4 minutes, or until the custard has thickened. Make sure to keep stirring the entire time. Remove from heat and whisk in the vanilla. 

Next add in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the hot mixture on top of your cooled tart crust and place a layer of plastic wrap directly on top.&nbsp;Refrigerate for two hours, or until custard is chilled through.

For the Custard:

Top with fresh fruit like strawberries, kiwi, raspberries and blueberries. Refrigerate until ready to eat.

To Assemble:

https://content.jwplatform.com/videos/XmheYLtt.mp4

homemade tarts, berry dessert, homemade custard

Fruit tarts

Fruit Tart (The Best)

(310 ml) unbleached all-purpose flour

(1 ml) salt

(125 ml) unsalted butter, softened

(125 ml) icing sugar

(10 ml) lemon juice

(5 ml) vanilla extract

vanilla bean

(180 ml) sugar

(30 ml) cornstarch

(20 ml) unbleached all-purpose flour

(250 ml) 2% milk

(250 ml) 35% cream

(60 ml) cold butter, diced

pineapple

kiwis,

(125 ml) fresh raspberries

(125 ml) fresh blueberries

(75 ml) apricot jam

(30 ml) water

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks, lemon juice, and vanilla and beat until smooth. At low speeds or with a wooden spoon, add the dry ingredients. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for about 1 hour or until the dough is firm.

On a floured work surface, knead the dough to slightly soften it. Roll out the dough to a 3-mm (1/8-inch) thick sheet. Line a 23-cm (9-inch) tart pan with a removable bottom and 2.5-cm (1-inch) high with the dough. The dough brakes easily, just pick it up and press firmly to fix it. Refrigerate for 30 minutes or freeze for 15 minutes. Prick the entire surface of the dough with a fork.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Bake for about 16 minutes or until the crust begins to brown. Let cool while making the pastry cream.

Crust

Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla bean. Set aside.

In a saucepan, off the heat, combine the sugar, cornstarch, and flour. Add the eggs and 60 ml (¼ cup) of milk and combine well with a whisk. Stir in the remaining milk and the cream. Add the vanilla seeds and bean and bring to a boil over medium heat, stirring, for about 8 minutes. Simmer gently for about 1 minute.

Remove from the heat and add the butter. Stir until melted. Remove the vanilla pod and pour into the crust. Cover with plastic wrap directly on the custard. Refrigerate for at least 6 hours.

Pastry Cream

On top of the pie, place the pineapple slices, overlapping, in the centre and around the pie without touching the crust. Place the kiwi slices the same way, slightly overlapping, over the pineapple, leaving space in the centre for the berries. Set aside.

In a bowl in the microwave oven, heat the apricot jam with the water and strain. Brush over the pineapple and kiwi fruit with a brush. Add the raspberries and blueberries to the remaining warm jam and toss gently. Arrange the berries in the centre of the pie, letting them spread naturally.

Topping

I made this for a family dinner and it was incredible!! Everyone loved the vanilla bean in the delicious pastry cream and the crust came out perfect!! I will definitely be making this again and trying different fruit toppings - peaches had a unanimous vote!

This pastry cream is delicious.  I was looking for a recipe different than my own and this is a keeper.  I was skeptical upon reading the review that it is not good, but it is all good.  No need to pass thru a sieve - it about how it is mixed and cooked.  Very smooth and tasty.  But I would reduce sugar to 1/2 C.

After reading that this recipe had 5 star reviews, I decided to try it. I read the recipe for the pastry cream, and I was skeptical on how it would turn out. I have never seen a pastry cream that you "bring to a boil" and then "simmer", and stirring instead of whisking, and not passing it through a sieve. Just as I thought, this pastry cream was a thick, gloppy, lumpy mess and had a terrible mouth feel. What a gigantic waste of eggs and cream. Don't bother with this recipe. It is terrible.

https://cdn.jwplayer.com/v2/media/fMB74cbd

Measuring Butter

How to make homemade fresh fruit tart with buttery pastry crust and mascarpone cream filling. Save time and prepare the crust and cream ahead of time! See my make ahead tips below the written recipe.

Fresh Fruit Tart with Vanilla Mascarpone Cream

Tablespoons (30 milliliters) cold heavy cream

vanilla extract

(60 grams) confectioners’ sugar

(115 grams; 1 stick) unsalted butter, cold and cubed

(120 milliliters) cold heavy cream

mascarpone,

(30 grams) confectioners’ sugar

seeds vanilla vanilla

assorted fresh sliced fruit

orange

For the crust

Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside.

There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners&#8217; sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs&#8211; a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners&#8217; sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs&#8211; a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.

Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)

Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.

Preheat oven to 400°F (204°C). Remove crust from the refrigerator, line the inside with foil, and fill with pie weights. The pie weights prevent the crust from puffing up, shrinking, and/or losing shape. (Alternatively, you can freeze the dough and bake from frozen without using pie weights. It will take about 20 minutes to bake if frozen.)

Bake the crust for 10 minutes, remove crust from the oven, reduce oven heat to 350°F (177°C), and carefully remove the foil and weights. Use a fork to prick a few holes into the bottom of the crust and bake, without weights, for 5-6 more minutes or until lightly golden brown. Allow to cool completely before filling.

For the cream filling

Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form, about 3 minutes. Set aside. In the same mixing bowl (no need to wipe completely clean), beat the mascarpone for 1 minute on medium-high speed. Add the confectioners&#8217; sugar, vanilla extract, and vanilla bean. Beat on medium-high speed until combined. Fold in the whipped cream. Spread into cooled crust. Refrigerate until ready to garnish with fruit or garnish right away.

Garnish the tart with fresh fruit. Whisk the optional glaze ingredients together, warm for about 15 seconds in the microwave, then brush on top of the fruit. Slice and enjoy! Leftovers keep well in the refrigerator for a few days.

I made this yesterday as a treat for my coworkers. I love fruit tarts and this is the first time I’ve made one but it won’t be my last! This is so so delicious! Not too sweet and so fresh and yummy! Perfect for summer! And so simple to make! I have a 10 inch tart pan and it was perfect. The hardest part is placing the fruit which I got my boyfriend to do!

You can fix curdled/grainy marscapone (even if it's already been mixed with the whipped cream) by gently heating it over a double boiler, whisking continuously, for about 2 minutes. It may separate a little more before it starts to come back together, but just be persistent with the gentle heat and whisking. Once it is completely smooth again, let it cool back to room temp on the counter and then move on with the recipe. The separation can be caused by over-whipping the marscapone or having warm/room temp marscapone and cold whipped cream... either way this method will make it smooth and creamy again. :)

A great recipe - thank you Sally! I used a crème pâtissière filling but otherwise I followed this to the letter - despite a hot day it was ok in the end.

A perfect tart recipe and the cream filling was delicious. Made this for Christmas. Followed the directions exactly and used fresh berries!

Hi Sally, absolutely delicious homemade tart. I used canned mandarin oranges, grapes, kiwi, and fresh strawberry slices. Everyone loved it and I'm excited to try it with more fruits in the warm months this year!

Loved this recipe. Used citrus and raspberries and added some lemon zest to the vanilla cream. Was a big hit at my daughter's baby shower. Thanks Sally!

Perfect tart recipe so delicious,I made it today and I’m going to make it again. Amazing

Super simple and super fresh!! I made this for a small gathering and it was loved by everyone!! It’s a keeper.

Really like this recipe overall.  I especially love the crust - it was easy and delicious, and something I will incorporate into other things needing a sweet crust. I had a little leftover after I cut the edges  and rolled it back out and cut it into little triangles and baked them into cookies, basically. It's also impressively not brittle. I made it in a 10" ceramic tart dish with parchment on the bottom, and was able to carefully turn it out without issue to make it prettier and easier to serve.  Filled it and 
The filling seemed like it lacked a little something to me, but I also didn't have any vanilla bean, so just added more extract. After taste testing, I added a tiny bit of almond extract to give it a little more depth. I did double the filling just to be safe, with the slightly larger pan, and have plenty left over to go with all the fruit I have leftover :) Topped it with black and blueberries, strawberries, raspberries, and honey mango, and glazed with apricot preserves. Looked beautiful, and tastes delicious!

Loved it! For some reason the crust wouldn’t stick together so I had to add more heavy cream. It must be the climate where I live or my measuring cups. It’s the same with your pie crust. I have to add more ice water to it. Added lemon zest and juice and as I said before loved it.

If I don't have any fresh fruit, can I used thawed frozen fruit to garnish the tart? Thank you Sally!

The mascarpone curdled immediately after I started beating right after I added in the confectioners' sugar and vanilla extract. I did the heavy whipping cream separately so that wasn't the problem. I had to fix it by microwaving for 15 seconds, beating, then microwaving again for 30 seconds, then beating and that smoothened it out. Had to put it in the freezer for 15 minutes, leave it out for 30 minutes before whipping again. After laying the fruit and refrigerating, while cutting all the mascarpone cream was too soft and didn't hold up. The fruit collapsed in the slice and didn't look nice anymore on the plate. I've used cream cheese before in a fruit tart with great results and think that would be better than trying with mascarpone again.

I love your recipes! Been following you for years. Never had an issue until today. I frozen my tart dough to see how the technique would work as you outline without weights. Total disaster. I do not recommend this method. Completely shriveled 

Hi, Sally, I made this several times. Once I used a different brand of mascarpone, and I did not bring it up to room temperature. When I whipped the cheese, it became “liquid”. Does this have to do with the temperature, or is it the brand of mascarpone?

Thanks.

Using pie dough and a simple fruit filling, you can create mini galettes that are perfectly portioned and fun to serve as an alternative to a full pie or galette. Review the recipe notes below and the helpful video tutorial above before beginning.

Mini Fruit Galettes

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

(about 350-400 grams) mixed berries

lemon juice

Tablespoons (30 milliliters) whole milk, for brushing*

Pie crust

I like to make sure my pie dough is prepared before I begin. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)

Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill in step 7.

Prep the filling

Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.

Shape the crusts

Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 5.5 or 6 inch cookie cutter. I simply use the rim of a bowl that&#8217;s about that size. Or you can use a ruler and cut circles with a sharp knife. You’ll have to re-roll the dough scraps a few times. Work quickly because the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 5 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 10.

Fill galettes

Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about 1/4 cup into the center of each dough round, leaving any excess juice behind in the bowl. Gently and tightly fold the edges over the filling leaving the very center exposed, as you see in the photos and video tutorial above. Make sure the mini galettes are tight and compact so they don&#8217;t unfold themselves or lose shape while baking.

Brush the edges of the pie dough with milk, which helps guarantee the dough will brown. If desired, sprinkle with coarse sugar and/or sliced almonds/nuts.

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Top 25 fruit tart recipes from across the web

The most viewed fruit tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Mini Fruit Tarts

Mixed Fruit Tart

Fruit Tart Recipe

Fruit Tart (The Best)

Fresh Fruit Tart with Vanilla Masca...

Mini Fruit Galettes

Mary Berry's lemon tart

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Crostata di mele (apple tart) with ...

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Crostata di mele (apple tart) with ...

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Plum & apple pies

Raymond Blanc&#8217;s tarte tatin

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Plum & almond pastry

Mini Peach Puff Pastry Tarts with H...

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