| |

French Fruit Tart Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.8 from 452 reviews

If you’re craving a show-stopping dessert that’s as delightful to look at as it is to eat, this French Fruit Tart Recipe is your perfect match. With a crisp buttery crust, velvety pastry cream, and vibrant fresh fruits arranged like edible jewels, this tart promises to bring a touch of French patisserie magic right to your kitchen!

Why You Should Make This Recipe

Beautiful and impressive presentation: This tart is an absolute stunner with colorful, fresh fruit layered elegantly—ideal for any celebration or dinner party.
Deliciously balanced flavors: The buttery crust, creamy custard filling, and bright fruit combine for a perfectly harmonious dessert.
Customizable with seasonal fruits: Swap in your favorite fruits depending on the time of year to keep this recipe fresh and exciting.
Hands-on baking fun: From making the pastry cream to filling the tart, this recipe provides a rewarding cooking experience you’ll feel proud of.

A fruit tart with multiple colorful layers sits on a white marbled surface. The bottom layer is a golden, slightly crimped crust. On top of the crust is a creamy white filling. Arranged in a circular pattern on the cream are three rings of fresh fruits: a center slice of green kiwi; the first ring consists of bright red raspberries; the second ring is made of dark blue blueberries; and the outer ring has sliced red strawberries with their inner, pale parts facing up, following the round shape of the tart. Photo taken with an iphone --ar 2:3 --v 7 - French Fruit Tart, French Fruit Tart recipe, fruit tart dessert, elegant dessert recipe, homemade fruit tart

Ingredients & Substitutions

Each ingredient in this French Fruit Tart Recipe plays a key role in achieving that signature taste and texture. From the silky pastry cream to the flaky crust and vibrant fruit toppings, these simple staples come together to craft a dessert that’s anything but ordinary.

Flat lay of halved and sliced bright green kiwis, plump red strawberries cut in half, glossy mandarin orange segments, deep blue blueberries, vibrant red raspberries, chunks of cold salted butter, a small pile of fine powdered sugar, smooth vanilla bean paste in a small dollop, and a pat of golden egg yolk, all beautifully arranged with natural lighting and soft shadows highlighting their fresh colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - French Fruit Tart, French Fruit Tart recipe, fruit tart dessert, elegant dessert recipe, homemade fruit tart
  • Whole milk and heavy cream: Combining these creates a rich, creamy base for the pastry cream that feels luxurious and smooth.
  • Egg yolks: Essential for thickening and lending that classic custard richness to the filling.
  • Cold salted butter: The secret to a tender, flaky tart crust with a hint of savory depth.
  • Fresh mixed fruits: Strawberries, kiwi, mandarins, blueberries, and raspberries add color, texture, and natural sweetness that brighten every bite.
  • Vanilla bean paste: Adds an authentic and aromatic vanilla flavor that elevates the whole tart; substitute with vanilla extract if needed.
  • Cornstarch: Helps the pastry cream set perfectly without being gummy or overly stiff.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make French Fruit Tart Recipe

Step 1: Make the Pastry Cream

Start by gently heating whole milk, heavy cream, and half your sugar until it just begins to simmer—this warms your base without boiling, preparing it beautifully for the custard. While it heats, whisk together egg yolks, remaining sugar, salt, and cornstarch until creamy and light. Temper the egg mixture by slowly adding some hot milk, then combine everything back in the saucepan, cooking carefully until thickened and bubbling slightly. Stir in butter and vanilla bean paste for that smooth, rich finish, then chill in the fridge to let it set perfectly before filling your tart shell.

Step 2: Prepare the Tart Shell

Whisk together egg yolk, cream, and vanilla to create a luscious liquid addition for your buttery crust. Pulse together flour, powdered sugar, and salt, then cut in cold butter chunks until the mixture resembles coarse crumbs. Gradually add your wet ingredients while pulsing, bringing the dough together just enough to hold. Chill the dough to let the butter rest, making rolling easier. Roll it out slightly larger than your pan, carefully fitting it into the tart mold, trimming edges neatly and freezing before baking to keep that shape crisp and perfect.

Step 3: Blind Bake the Tart Shell

Line the chilled tart shell with foil and pie weights for an even bake without puffing or shrinking. Bake at 375°F for about 30 minutes, rotating halfway to ensure golden edges. Remove weights and foil and bake another 5 to 10 minutes to achieve a fully cooked crust with that enticing golden hue. Let it cool completely before moving to the next glorious layer—the silky pastry cream.

Step 4: Assemble with Pastry Cream and Fruit

Spread the chilled pastry cream evenly over the cooled tart shell, creating a cool, creamy bed for your fruit. Start arranging your fresh fruit—sliced kiwis and mandarin segments layered gracefully, strawberries halved and neatly placed, berries mounded in the center—like creating a vibrant, edible mosaic. Don’t rush this step; the presentation is just as delightful as the taste!

Step 5: Glaze and Finish

Warm the apple jelly or apricot preserves until smooth and easily brushable, then gently glaze over the fruit to add sheen and keep everything fresh and delicious. This simple finishing touch locks in moisture and gives your French Fruit Tart Recipe that irresistible glossy finish, turning your creation into a true centerpiece dessert.

How to Serve French Fruit Tart Recipe

A fruit tart is shown on a white plate with a white marbled surface. The tart has four layers: the bottom layer is a light golden-brown crust with scalloped edges, filled with a creamy pale yellow custard. On top of the custard are neatly arranged fresh fruits in rings starting from the outside with a layer of halved red strawberries, then a circle of dark blue blueberries, followed by a ring of bright red raspberries, and in the center, a single green slice of kiwi. A woman's hand holds a slice picked up from the tart, showing the same fruit arrangement on the cut piece, with the strawberries and blueberries clearly visible on the creamy top layer. Two white bowls of raspberries and blueberries are blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - French Fruit Tart, French Fruit Tart recipe, fruit tart dessert, elegant dessert recipe, homemade fruit tart

Garnishes

Add a light dusting of powdered sugar or a few edible flower petals for an extra touch of elegance. Fresh mint leaves also make a wonderful, refreshing garnish that pairs beautifully with the fruity flavors.

Side Dishes

This tart pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For beverage pairings, try a glass of chilled white wine, sparkling water with lemon, or a fragrant cup of tea to complement the delicate flavors.

Creative Ways to Present

For a fun twist, try arranging the fruit in concentric circles or in patterns that reflect seasonal themes—think red and green for the holidays or bright citrus for summer. You can also slice into mini tarts using smaller pans for individual servings at gatherings or afternoon tea.

Make Ahead and Storage

Storing Leftovers

The assembled tart is best enjoyed fresh the same day, but if you have leftovers, cover it tightly with plastic wrap or place it in an airtight container and keep it refrigerated. It stays delicious for up to 3-4 days, though the crust may soften slightly over time.

Freezing

You can bake the tart shell ahead and freeze it for up to one month wrapped securely in plastic and stored in a freezer bag. Pastry cream and fruit topping don’t freeze well together, so assemble just before serving for the best taste and texture.

Reheating

Since this tart is best served cold or at room temperature, reheating isn’t necessary. If reheating the crust before assembly, gently warm it in a low oven to refresh its crispness.

FAQs

  1. Can I use frozen fruit for this French Fruit Tart Recipe?

    Fresh fruit is ideal for this tart due to its vibrant texture and appearance, but if you use frozen, make sure to thaw and drain it thoroughly to avoid excess moisture that can sog the crust.

  2. What can I substitute for vanilla bean paste?

    Regular vanilla extract works perfectly fine as a substitute. Use the same amount to preserve the lovely vanilla flavor in the pastry cream and crust.

  3. How long does the pastry cream take to chill?

    For best results, refrigerate the pastry cream for at least 3 hours or until it’s fully chilled and set. This makes spreading it onto the tart easier and helps it hold its shape.

  4. Can I prepare the tart shell in advance?

    Absolutely! You can bake the tart shell up to 3 or 4 days ahead and store it in an airtight container at room temperature, making your day-of assembly quick and stress-free.

Final Thoughts

I honestly can’t recommend this French Fruit Tart Recipe enough—it’s a labor of love that turns into something truly magical on your table. Whether you’re impressing guests or treating yourself, it’s a dessert that celebrates fresh flavors and classic techniques with every bite. Give it a try, and watch it become a new favorite in your recipe collection!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
French Fruit Tart Recipe

French Fruit Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 452 reviews
  • Author: Olivia
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 1 9-inch tart, serves 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
Print Recipe

Description

This classic French Fruit Tart features a buttery, flaky tart crust filled with smooth, vanilla-infused pastry cream and topped with an assortment of fresh, vibrant fruits. The tart is finished with a glossy layer of warm apple jelly or apricot preserves to give a beautiful shine and added sweetness. Perfect for special occasions or a delightful dessert to impress guests, this recipe combines an elegant presentation with rich, satisfying flavors.

Ingredients

Scale

Pastry Cream

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup (100g) granulated sugar, divided
  • Pinch of salt
  • 3 Tablespoons cornstarch
  • 5 egg yolks
  • 4 Tablespoons cold salted butter, cut into chunks
  • 1 1/2 teaspoons vanilla bean paste

Pastry Crust

  • 1 egg yolk
  • 1 Tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups (156g) all-purpose flour
  • 2/3 cup (65g) powdered sugar
  • 1/4 teaspoon salt
  • 8 Tablespoons cold salted butter, cut into chunks

Topping

  • 3 kiwis, peeled, halved lengthwise, and sliced 3/8-inch thick
  • 10–12 strawberries, hulled and sliced in half
  • 1/2 cup mandarin oranges, drained
  • 1/2 cup blueberries
  • 1/4 cup raspberries
  • 1/2 cup apple jelly or apricot preserves, warmed

Instructions

  1. Make the Pastry Cream: Combine whole milk, heavy cream, and half of the granulated sugar in a medium saucepan over medium-high heat. Stir occasionally until the mixture comes to a simmer. In a separate bowl, whisk together the remaining sugar, salt, cornstarch, and egg yolks until light and creamy. Temper the egg yolks by slowly whisking about 1 cup of the hot milk mixture into the egg mixture. Pour the tempered eggs back into the saucepan with the rest of the hot milk mixture; reduce heat and whisk constantly until the pastry cream thickens and starts to bubble, then remove from heat. Whisk in cold butter chunks and vanilla bean paste until smooth. Cover with plastic wrap placed directly on the surface to prevent a skin from forming, and refrigerate until chilled and firm, about 3 hours.
  2. Prepare the Tart Dough: In a small bowl, whisk together egg yolk, heavy cream, and vanilla extract. In a food processor, combine flour, powdered sugar, and salt; briefly pulse to combine. Add cold butter and pulse about 15 times until mixture resembles coarse crumbs. With the processor running, add the egg yolk mixture through the feed tube until the dough just comes together around the blade. Turn dough onto plastic wrap, flatten into a 6-inch disk, wrap tightly, and refrigerate for 1 hour. Let soften on the counter for 10 minutes before rolling.
  3. Roll Out and Chill the Tart Shell: Roll dough on a lightly floured surface until slightly larger than a 9-inch tart pan. Carefully transfer dough to the pan by rolling it onto the rolling pin, then gently ease it into the pan, pressing to fit corners and sides. Trim excess dough by rolling pin over edges; patch any thin areas with scraps and trim again. Freeze the tart shell for 30 minutes.
  4. Bake the Tart Shell: Preheat oven to 375°F (190°C). Line the frozen tart shell with a double layer of foil, covering edges and filling the shell. Fill with pie weights. Bake for 30 minutes, rotating halfway through. Remove weights and foil, then bake additional 5 to 10 minutes until shell is fully baked and golden. Cool completely before filling.
  5. Assemble the Tart: Spread chilled pastry cream evenly over the cooled tart shell. Arrange sliced and whole fruits decoratively over the cream, layering fruit like kiwi and mandarin oranges with raspberries and blueberries mounded in the center for visual appeal.
  6. Glaze the Fruit: Warm apple jelly or apricot preserves until smooth, either in a small saucepan or microwave. Using a pastry brush, gently dab the melted jelly over the fruit to create a shiny, appetizing glaze. Use as much glaze as needed to cover the fruit, then slice and serve.

Notes

  • Make-Ahead: For a less soggy crust, you can melt a small amount of chocolate and spread it on the baked crust before adding pastry cream. The tart shell and pastry cream can both be made 3-4 days ahead and stored properly. Assemble the tart the day you plan to serve it.
  • Storing: Fruit tart is best enjoyed the day it’s made but can be stored covered in the refrigerator for up to 3-4 days. The crust may soften over time.
  • Freezing: The baked tart shell can be frozen for up to 1 month wrapped tightly in plastic and stored in a freezer-safe bag.
  • Substitutions: You can substitute 2 cups half-and-half for the milk and cream, or 1 1/3 cups skim or low-fat milk with 2/3 cup heavy cream.
  • Vanilla: If vanilla bean paste is unavailable, regular vanilla extract can be used instead.
Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star