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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
