fruit tart recipe

This fresh fruit tart recipe is so simple, pretty, and delicious! I love how the creamy filling plays off the juicy fruit and the sweet and salty crust.

Summer Fruit Tart

graham cracker sheets

coconut oil

brown sugar

sea salt

(8-ounce) packages Kite Hill Plain Vegan Cream Cheese

sugar

cashews

lemon juice

lemon zest

vanilla extract

peaches

raspberries cherries

Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. (A tart pan with a removable bottom is best for this recipe.)

In a food processor, pulse the graham crackers, coconut oil, brown sugar, and salt until crumbly. Press the mixture into the prepared tart pan, using the back of a measuring cup to press it firmly onto the bottom and up the sides. Freeze for 30 minutes.

In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. Spread the filling onto the crust and chill the tart overnight in the refrigerator.

Top with the peaches and raspberries and serve.

This authentic French fruit tart recipe layers vanilla pastry cream and fresh fruit over a sweet homemade crust. You can even make the crust and pastry cream 2-3 days ahead of time and assemble them the day you are serving for the prettiest presentation.

Fresh Fruit Tart Recipe

Sweet Tart Dough Recipe (Pate Sucre)

Pastry Cream Recipe

fruit

Apricot Preserves with 1 Tbsp water

Make Pastry Cream Recipe first since it needs time to set. Place a sheet of plastic wrap directly over the surface and cool the cream to room temperature then refrigerate for 2 hours to set. You can make the cream a few days ahead.

Make the Tart Crust Recipe in a 10 to 11-inch round tart pan. Once baked, remove from the oven and transfer the pan to a wire rack to cool completely to room temperature then carefully release the tart from the pan. You can leave the bottom of the pan on if you prefer.

Set the tart pan over your serving platter (it will be hard to transfer once the crust is filled). Spread the pastry cream evenly into the tart pan.

Arrange your fruit to your preference. You can either arrange fruit in rings or scatter it randomly over the top.

Make the Glaze: In a heat-safe bowl, combine apricot preserves and 1 Tbsp water and microwave for 30 seconds just enough to soften and loosen up the preserves. If preserves have a lot of fruit pieces, you can strain those out. Use a pastry brush to brush preserves over the fruit, applying an even coating over all the fruit.

Hi Natasha,
Thank you for sharing your recipes, I must say I love them all . I have a question for the pie crust please 🙏 the first time I made this fruit tart it came absolutely perfect but the second time round the pastry came very crumbly and breaks easily . I have done exactly the same thing so I don't know where I could have gone wrong , any tips please ?

Natasha, what an amazing recipe. I have baked the fruit tart for the family Christmas Eve dinner and everyone absolutely loved it. There is nothing that tastes better than tart crust made fresh and filled with rich pastry cream. It was absolutely delicious. I often use recipes from your book or your website so I am glad I found this.

Hi Natasha 
I love your recipes 
 Do I have to use pie weights or poke the dough with a fork before I put it in the oven?

Fabulous!  The pate sucreé pastry was so much better than other tart crusts that I have made, and I could sit and eat the pastry cream with a spoon!  I made two of them for a staff meeting at work and was quite disappointed when there was none left to bring home.  This recipe is definitely a keeper.

Made it for a birthday part and didn’t have time for a test run. Turned out great! Was a hit!  Thx so much.

https://www.youtube.com/watch?v=Jrla4pYcavk

Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT THE RECIPE HERE:  https://natashaskitchen.com/fruit-tart-recipe/
►Crust Tart Recipe: https://natashaskitchen.com/sweet-tart-crust/
►Pastry Cream Recipe: https://natashaskitchen.com/pastry-cream-recipe/
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water


⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Tart Pan 11": https://amzn.to/3w0iI0k
►Baking Sheet: https://amzn.to/3dg0X6A 
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►Magnetic Measuring Spoons: https://amzn.to/3dsWMV1
►Magnetic Measuring Cups: https://amzn.to/3PyXZYB
►Vanilla Glass Bottles: https://amzn.to/3bNLgTN
►Food Scraper: https://amzn.to/3zTWAG7
►Oven Mitts: https://amzn.to/3dsHAHF
►KitchenAid Mixer: https://amzn.to/3Pm3CsG

ALWAYS IN MY KITCHEN (affiliate):
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►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
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►My White Apron: https://amzn.to/2ZVrChv

⏱️TIMESTAMPS⏱️
0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test

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USA
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Summer Fruit Tart

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Top 2 fruit tart recipe recipes from across the web

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Summer Fruit Tart

Fresh Fruit Tart Recipe

The most viewed fruit tart recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine