Go Back
–+ servings
Fresh Fruit Tart

Delicious Fresh Fruit Tart: The Perfect Summer Dessert Delight

This Fresh Fruit Tart is an easy, elegant dessert bursting with vibrant seasonal flavors and a luscious vanilla custard.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups Whole Milk Substitute with low-fat milk for a lighter version.
  • 1 cup Heavy Cream Replace with half-and-half for a lighter touch.
  • 3/4 cup Sugar Consider using honey for a natural sweetness.
  • 1 pinch Salt Essential for balancing sweetness.
  • 2 tablespoons Cornstarch Substitute with all-purpose flour if needed.
  • 4 large Egg Yolks Consider egg replacements for a vegan option.
  • 1 teaspoon Vanilla Extract Use pure extract for optimal taste.
For the Tart Crust
  • 1 1/2 cups All-Purpose Flour Swap for gluten-free flour for a gluten-free version.
  • 1/2 cup Confectioners' Sugar Granulated sugar may affect consistency.
  • 1 pinch Salt
  • 1 large Egg Yolk
  • 2 tablespoons Cream Sour cream can serve as a substitute.
For the Topping
  • Assorted Fresh Seasonal Fruits (e.g., kiwi, strawberries, blueberries) Choose your favorites in season for the best experience.
  • 1/4 cup Apricot Preserves Optional; can substitute with any fruit jelly or omit.

Equipment

  • Saucepan
  • Food processor
  • Tart pan
  • Whisk
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Make Pastry Cream: In a saucepan, combine whole milk and heavy cream. Heat over medium until simmering, mix in half of the sugar until dissolved. Whisk remaining sugar, salt, and cornstarch with egg yolks. Gradually whisk in the hot milk mixture, return to the saucepan, cooking until thickened. Chill completely.
  2. Prepare Tart Crust: Pulse together all-purpose flour, confectioners' sugar, and salt. Whisk egg yolk and cream separately, add to dry ingredients, pulse until dough clumps. Shape into a disk, wrap, and refrigerate for 30 minutes.
  3. Bake Tart Shell: Preheat oven to 375°F (190°C). Roll out dough to fit tart pan. Transfer to pan, prick bottom, and bake for 15-20 minutes until golden brown. Cool completely before filling.
  4. Assemble Tart: Spread chilled pastry cream across cooled tart shell, arrange fresh fruits on top. Heat apricot preserves until smooth, brush over fruits.
  5. Serve: Slice the tart into wedges using a sharp knife and serve immediately or refrigerate for up to 2 days, keeping it covered.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 120mgIron: 1mg

Notes

This tart is best enjoyed within 24 hours for optimal freshness and texture. Avoid reheating in the microwave to keep the crust crispy.

Tried this recipe?

Let us know how it was!