This fresh fruit tart is a showstopper on any dessert table. The first oohs and ahhs will come when your friends see the beautiful rainbow of colors in the fresh fruit displayed on this tart. Soon after, there will be even more sounds of enjoyment at the sweet yet light flavor that's oh-so-satisfying.
Jump to:
- π€ Tart crust vs pie crust
- β²οΈ Blind baking
- π«π· Pastry cream
- π« Chocolate ganache, really?!
- π What fruits should I use for my fruit tart?
- π§Ύ Ingredients
- β³ How to make a fruit tart
- π₯£ Make the pastry cream
- πͺ Make the tart crust
- β²οΈ Blind bake the crust
- π Make the chocolate ganache (optional)
- π©π»βπ³ Putting it all together
- β¨ Make and apply the fruit glaze
- β FAQ
- π Recipe
The complex layering of flavors in a fruit tart provides everything you're looking for in a dessert...a crumbly crust, smooth pastry cream, lightly sweet fruits, and a glaze on top to make everything sparkle in the sun.
I first fell in love with the fruit tart on a vacation to France a few years ago. While wandering around the streets of Paris and Bourdeaux, I kept seeing these beautiful displays in the pΓ’tisserie windows, filled with a vast array of pastries, cookies, and cakes. In France, bread bakeries are called boulangeries and are completely separate from pastry bakeries...who knew?!
Anyway...the one item that I noticed in every single pΓ’tisserie window was a fruit tart, glistening with all the beautiful colors of berries and other sweet fruits, all tucked into a fluted-edge crust.
Oh sure, there were large family-size tarts (like my recipe), but there were also individual size tarts that you could just hold in your hand and enjoy while strolling down the sidewalk!
There are several unique elements to making a French fruit tart, and I'll explain them all here...
π€ Tart crust vs pie crust
They are not the same thing at all. While a pie crust should be crisp and flaky, a tart crust is firm and crumbly, almost like a cookie. A tart crust is also known as a sweet tart crust (pΓ’tΓ© sucrΓ©e in French) or shortbread crust. The tart crust is placed in a tart pan with a fluted edge and a removable ring around the edge, which is really very handy for presentation and slicing.
β²οΈ Blind baking
What in the world?! Do I have to blindfold myself? Thankfully no. Blind baking just refers to pre-cooking the crust before adding the filling.
There are two reasons for this. First, it helps to ensure that the crust doesn't get soggy after the filling is added. Secondly, sometimes a filling doesn't need to be cooked as long as the crust...in which case it's called "partial blind baking."
For partial blind baking, the crust is baked for about 15 minutes before adding the filling.
For this recipe, however, we'll be "fully blind baking" the crust, meaning that we will bake the crust for 25 minutes first.
While blind baking, keep in mind that there is nothing holding down to crust to keep it from puffing up in the middle or shrinking away from the sides of the pan. To prevent this, we need to fill it with weights.
While you can certainly purchase pie weights online, the same effect can be achieved with some parchment paper and a pantry filler, like dried beans, rice, or even sugar. I'll explain more in the steps below.
π«π· Pastry cream
Pastry cream (that's crème pÒtissière in French, for those of you taking notes), is used as the base in a fruit tart.
Once you learn this recipe, you might be as thrilled as I was to learn that it's the same filling used for zeppole, cream puffs, chocolate eclairs, Boston cream donuts, and many more desserts!
Honestly, I could have very easily eaten the entire bowl with a spoon, but somehow managed to show some self-control and saved it for the tart.
π« Chocolate ganache, really?!
Okay, while chocolate ganache is not really traditional in a French fruit tart recipe, I'm a chocoholic. This fruit tart can certainly be made without the chocolate ganache layer, but I'm including it here just in case you want to switch it up a bit (it's realllly good!).
π What fruits should I use for my fruit tart?
For my fruit tart recipe, I used kiwi, raspberry, blackberry, blueberry, strawberry, mango, and peaches. But use whatever fruits you like best! Think about grapes, apricots, orange slices, plums, pears, quince, and cherries too. Consider fruits that have different levels of sweetness, different textures, and lots of fun colors!
π§Ύ Ingredients
Pastry cream
- Egg yolks
- Whole milk
- Granulated sugar
- Cornstarch
- Vanilla extract
- Lemon zest
Sweet tart crust
- All purpose flour
- Powdered sugar
- Salt
- Salted butter
- Egg and egg yolk
- Vanilla extract
- Lemon zest
Chocolate ganache (optional)
- Dark chocolate (60-65% cacao)
- Heavy cream
Fruit glaze
- Fruit jam of your choice
- Water
See the recipe card below for full list of ingredients and their measurements.
β³ How to make a fruit tart
This recipe includes three separate steps (with an option for four):
- Tart crust
- Pastry cream
- Chocolate ganache (optional)
- Glaze topping
π₯£ Make the pastry cream
The first step is actually to make the pastry cream. The reason for this is because once it's mixed, it then has to chill for several hours.
In a pan over low heat, simmer milk and vanilla, until it starts to steam.
In a separate bowl, whisk together egg yolks and sugar, then add cornstarch and whisk until smooth.
Once the milk has warmed up, add about Β½ cup of the milk to the egg mixture while constantly whisking. This slow addition of hot milk while vigorously whisking will temper the egg yolks, without turning them into scrambled eggs.
Increase the heat on the stove to low-medium and add the egg mixture and lemon zest to the milk, whisking continuously. Whisk continuously until the sauce thickens to a custard-like consistency (this will happen quickly!).
Remove from heat, place in a bowl, and let cool on the counter for a few minutes. Once the bowl is cool enough to handle, cover it with plastic wrap, making sure the plastic touches the cream. This will prevent it from forming a crust. Place in the refrigerator to cool for 3 hours.
πͺ Make the tart crust
Using a food processor, mix together flour, powdered sugar, and salt.
In a separate bowl, whisk together egg and egg yolk, lemon zest, butter, and vanilla extract.
Add egg mixture to food processor and pulse just until the crust sticks together when pressed between fingers.
Remove dough from the food processor and form into a flat disc, about 1" thick.
Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
β²οΈ Blind bake the crust
On a lightly floured surface, roll out dough.
Press dough into tart pan, making sure to press it into the edges as well. Don't worry if pieces break off...just patchwork place them in the pan and press down (no one is going to see the underside of the tart, let's be honest).
Line crust with parchment paper and press into "corners" and sides well.
Then, fill the parchment-lined crust with weights (whether you're using ceramic pie weights, beans, rice, or sugar). FYI, return your "pie weights" back to the pantry and cook them like normal - no pantry items were harmed in the making of this fruit tart.
β Helpful hint! Remove excess dough by running a rolling pin over the edge of the tart pan. It will cut off the excess dough like magic!
Chill in refrigerator for another 30 minutes. In the meantime, preheat oven to 375Β°.
Then, bake the crust for 25 minutes (leave the pie weights in place) until edges start to brown.
Remove from oven, carefully scoop out pie weights, and let crust cool.
π Make the chocolate ganache (optional)
As I mentioned earlier, this part is completely optional. My fresh fruit tart recipe tastes absolutely amazing with or without this step.
Using a double-boiler method (simmer water in a small pot, while holding a metal bowl over top - FYI, I'd recommend a good oven mitt for this part), add dark chocolate pieces and heavy cream.
Stir continuously until chocolate melts and cream thickens.
Alternatively, you can use the microwave. Simply break up chocolate into small pieces and place in a bowl along with the cream. Microwave at 30-second intervals, stirring between each one, until smooth (this should take about 1 to 1-Β½ minutes total).
Whichever method you used, let the ganache cool for just a minute or two, then spread over bottom of tart crust.
Chill in refrigerator (seeing a trend here?) for about 15 minutes or until ganache firms up a bit.
π©π»βπ³ Putting it all together
Next, remove pastry cream from fridge and spread throughout tart crust to form an even layer (if you chose not to use the chocolate ganache, this cream layer would go right on top of the crust).
Now, the fun part...decorating! Using any fruits you like, in any design you like, cut up your fruits and decorate the top of your fruit tart! Just press each piece of fruit gently on top of the pastry cream.
β¨ Make and apply the fruit glaze
We're at the last step! This glaze will only add a touch of sweetness, but will make the top of your fruit tart sparkle!
In a small pan over low-medium heat, add the fruit jam of your choice and about 1 tablespoon of water (I chose apricot jam for my fruit glaze because I just love the flavor).
Stir continuously for about one minute, until jam is smooth.
Using a silicone brush, gently touch the tops of the fruit with the glaze and watch it shine!
Serve your fresh fruit tart immediately or refrigerate for up to one day.
FYI, I found that a pizza wheel cutter slices a fruit tart very nicely! Enjoy!
β FAQ
While a fresh fruit tart tastes best when served on the same day it's made, you can make it the day before and store in the refrigerator.
Do you love fruity desserts as much as I do? Check out a few more of our recipes now!
- Italian Pear Almond Tart
- Banana Ice Cream
- Quick & Easy Blueberry Crisp
- Lemon Raspberry Cheesecake Bars
- Zesty Blueberry Muffins with Streusel Topping
- Best Banana Nut Bread Recipe
- Strawberry Shortcake Waffles with Nutella
- World's Best Apple Pie
Did you make this Fresh Fruit Tart recipe? Let us know in the comments below!
π Recipe
Fresh Fruit Tart Recipe
Ingredients
Pastry Cream
- 4 egg yolks
- 2 cups whole milk
- Β½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Lemon zest from 1 lemon
Sweet Tart Crust
- 1 ΒΎ cups all purpose flour
- Β½ cup powdered sugar
- ΒΌ teaspoon salt
- Β½ cup salted butter, melted
- 1 large egg + 1 yolk
- Β½ teaspoon vanilla extract
- 1 teaspoon lemon zest
Chocolate Ganache (optional)
- 2 ounces dark chocolate (60-65% cacao), coarsely chopped
- ΒΌ cup heavy cream
Fruit & Glaze
- Variety of sliced fresh fruits of your choice (ex: kiwi, raspberry, blackberry, blueberry, strawberry, mango, peaches, plums, pears, apricots, etc.)
- ΒΌ cup fruit jam of your choice
- 1 tablespoon water
Instructions
Pastry Cream
- In a pan over low heat, simmer milk and vanilla, until it starts to steam.
- In a separate bowl, whisk together egg yolks and sugar, then add cornstarch and whisk until smooth.
- Once the milk has warmed up, add about Β½ cup of the milk to the egg mixture while constantly whisking. This slow addition of hot milk while vigorously whisking will temper the egg yolks, without turning them into scrambled eggs.
- Increase the heat on the stove to low-medium and add the egg mixture and lemon zest to the milk, whisking continuously. Whisk continuously until sauce thickens to a custard-like consistency (this will happen quickly!).
- Remove from heat, place in a bowl, and let cool on the counter for a few minutes.
- Once the bowl is cool enough to handle, cover it with plastic wrap, making sure the plastic touches the cream. This will prevent it from forming a crust. Place in the refrigerator to cool for 3 hours.
Sweet Tart Crust
- Using a food processor, mix together flour, powdered sugar, and salt.
- In a separate bowl, whisk together egg and egg yolk, lemon zest, butter, and vanilla extract.
- Add egg mixture to food processor and pulse just until the crust sticks together when pressed between fingers.Remove dough from the food processor and form into a flat disc, about 1β³ thick. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- On a lightly floured surface, roll out dough. Press dough into tart pan, making sure to press it into the edges as well.Β
- Line crust with parchment paper and press into βcornersβ and sides well. Then, fill the parchment-lined crust with weights.
- Chill in refrigerator for another 30 minutes. In the meantime, preheat oven to 375Β°.
- Then, bake the crust for 25 minutes (leave the pie weights in place) until edges start to brown.
- Remove from oven, carefully scoop out pie weights, and let crust cool.
Chocolate Ganache (optional)
- Using a double-boiler method, add dark chocolate pieces and heavy cream. Stir continuously until chocolate melts and cream thickens.
- Alternatively, you can use the microwave. Simply break up chocolate into small pieces and place in a bowl along with the cream. Microwave at 30-second intervals, stirring between each one, until smooth (this should take about 1 to 1-Β½ minutes total)
- Whichever method you used, let the ganache cool for just a minute or two, then spread over bottom of tart crust.
- Chill in refrigerator for about 15 minutes or until ganache firms up a bit.
Putting it all together
- Remove pastry cream from fridge and spread throughout tart crust to form an even layer (if you chose not to use the chocolate ganache, this cream layer would go right on top of the crust).
- Now, the fun partβ¦decorating! Using any fruits you like, in any design you like, cut up your fruits and decorate the top of your fruit tart! Just press each piece of fruit gently on top of the pastry cream.
Fruit Glaze
- In a small pan over low-medium heat, add the fruit jam of your choice and about 1 tablespoon of water. Stir continuously for about one minute, until jam is smooth.
- Using a silicone brush, gently touch the tops of the fruit with the glaze and watch it shine!
Serving
- Serve your fresh fruit tart immediately or refrigerate for up to one day. FYI, I found that a pizza wheel cutter slices a fruit tart very nicely! Enjoy!
Notes
- What types of fruits should I use? For my fruit tart recipe, I used kiwi, raspberry, blackberry, blueberry, strawberry, mango, and peaches. But use whatever fruits you like best! Think about grapes, apricots, orange slices, plums, pears, quince, and cherries too. Consider fruits that have different levels of sweetness, different textures, and lots of fun colors!
- Helpful hint for the tart crust:Β Remove excess dough by running a rolling pin over the edge of the tart pan. It will cut off the excess dough like magic!
- Serving and storage: Serve your fresh fruit tart immediately or refrigerate for up to one day. FYI, I found that a pizza wheel cutter slices a fruit tart very nicely! Enjoy!
- Suggestion: If you enjoy this dessert, you're gonna love our Italian pear almond tart!
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Jamie S.
This is absolutely beautiful!
maplewoodroad
Thanks! π