Fruit Tart with Fresh Berries and Pastry Cream Recipe

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If you’re looking for a dessert that’s as stunning as it is delicious, this Fruit Tart with Fresh Berries and Pastry Cream Recipe might just become your new favorite. Imagine a crisp, buttery crust cradling a lush, velvety pastry cream, all topped with a vibrant mosaic of fresh strawberries, kiwi, blueberries, raspberries, and blackberries, each bite bursting with natural sweetness and freshness. This recipe perfectly balances richness and brightness, making it a show-stopping centerpiece for any occasion, yet surprisingly approachable to make in your own kitchen.

Ingredients You’ll Need

The magic of this Fruit Tart with Fresh Berries and Pastry Cream Recipe comes alive through a handful of simple yet essential ingredients. Each one plays a crucial role — the buttery crust provides the perfect base, the silky pastry cream adds indulgent softness, and the fresh berries bring vivid color and bright flavor to every forkful.

• All-purpose flour: The foundation for a tender and flaky tart crust.
• Powdered sugar: Adds a delicate sweetness and helps create a smooth dough texture.
• Salt: Enhances the flavor and balances the sweetness in the crust.
• Unsalted butter: Cold and cubed to ensure a perfectly flaky crust with a rich taste.
• Egg yolk: Binds the dough and adds richness for that luscious crumb.
• Ice water: Just enough to bring the dough together without making it tough.
• Whole milk: The creamy base for the silky pastry cream filling.
• Heavy cream: Invokes richness and smoothness in the pastry cream.
• Granulated sugar: Sweetens the pastry cream and balances the tartness of the fruit.
• Vanilla bean or extract: Infuses aromatic warmth into the pastry cream.
• Egg yolks: Key to thickening the pastry cream and giving it that custard-like texture.
• Cornstarch: Helps achieve the perfect creamy consistency in the pastry cream.
• Butter (for the cream): Adds silkiness and a glossy finish to the filling.
• Fresh strawberries, kiwi, blueberries, raspberries, blackberries: Offers a colorful, fresh, and juicy contrast to the creamy base.
• Apricot jam or fruit glaze: For that irresistible shiny glaze that makes your tart look professionally done.

How to Make Fruit Tart with Fresh Berries and Pastry Cream Recipe

Step 1: Make the Tart Dough

Start by combining the all-purpose flour, powdered sugar, and salt in a food processor. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs — this is what gives your crust the flakiness we all love. Next, add the egg yolk and a tablespoon of ice water, pulsing until the dough just starts to come together. If it feels too dry, add a splash more ice water, but remember, less is more for a tender crust. Wrap your dough into a disk and refrigerate for at least 30 minutes to let it rest and chill.

Step 2: Blind Bake the Crust

While your oven heats to 375°F (190°C), roll out the chilled dough to fit your tart pan. Press it gently into the pan and trim excess dough for clean edges. Line the crust with parchment paper and fill with pie weights or dried beans to keep it from puffing up during baking. Bake for 15 minutes, then remove the weights and paper and bake for another 8 to 10 minutes until golden brown. Let it cool completely; this creates a crisp base that won’t get soggy once filled.

Step 3: Prepare the Pastry Cream

In a saucepan, combine whole milk, heavy cream, and half the sugar. Split and scrape your vanilla bean into the mixture, or be ready to add vanilla extract later. Warm the milk mixture just to a simmer — patience matters here, you want fragrant, infused cream without boiling. In a separate bowl, whisk egg yolks with the remaining sugar and cornstarch until smooth. Temper the yolks by adding a bit of hot milk slowly while whisking, then stir everything back into the saucepan. Cook over medium heat, whisking constantly until thickened and bubbly. Remove from heat and whisk in butter for that lush finish. Let it cool before chilling it fully in the fridge.

Step 4: Assemble Your Tart

Once your crust and pastry cream are cool, spread the cream evenly over your tart shell. Now comes the fun, colorful part — artfully arrange your sliced strawberries, kiwi, blueberries, raspberries, and blackberries on top, creating a beautiful pattern that’s as inviting to the eyes as it is to the palate. The fresh berries bring freshness and brightness that perfectly offset the creamy custard.

Step 5: Glaze and Chill

To give your tart a professional shine, gently heat apricot jam until it liquifies and brush it over the fruit. This glaze seals in freshness and adds a gleam that makes your Fruit Tart with Fresh Berries and Pastry Cream Recipe look irresistible. Refrigerate for at least 1-2 hours to let everything set beautifully before slicing.

How to Serve Fruit Tart with Fresh Berries and Pastry Cream Recipe

Garnishes

Add a touch of elegance by sprinkling some finely chopped mint leaves or a light dusting of powdered sugar right before serving. These little extras enhance the tart’s fresh berry flavor and make every slice look even more inviting!

Side Dishes

This Fruit Tart pairs wonderfully with a cup of freshly brewed coffee or a glass of sparkling wine. For a light dessert experience, complement it with a simple bowl of sorbet or homemade whipped cream on the side.

Creative Ways to Present

For a festive twist, try serving mini versions of this Fruit Tart with Fresh Berries and Pastry Cream Recipe in individual tartlet pans. You can also layer the pastry cream and berries in clear glasses for an elegant trifle-style presentation. Either way, the vibrant colors and textures will always impress your guests.

Make Ahead and Storage

Storing Leftovers

Store your leftover tart covered in the refrigerator for up to 2 days. Since the berries release moisture over time, it’s best to enjoy this beautiful dessert as fresh as possible to maintain that perfect crisp crust and vibrant fruit.

Freezing

Freezing a fully assembled Fruit Tart with Fresh Berries and Pastry Cream Recipe is not recommended as the texture of the pastry cream and fruit will suffer. However, you can freeze the baked tart shell separately for up to 1 month and prepare the fresh components just before serving.

Reheating

This tart is best served chilled, so reheating is not necessary. If you prefer a slightly warmer slice, let it come to room temperature for about 15 minutes before serving, but avoid warming it in the oven or microwave as that can make the crust soggy and the cream less stable.

FAQs

Can I use frozen berries instead of fresh?

Fresh berries are ideal for this recipe because they retain their texture and vibrant color. Frozen berries tend to be softer and can release extra moisture, which might make the tart soggy. If you must use frozen, thaw and drain them thoroughly before arranging.

Is it possible to make the tart crust gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that texture might vary slightly, so adding a small amount of xanthan gum can help achieve better structure.

Can the pastry cream be made ahead of time?

Yes, the pastry cream can be made up to 2 days in advance. Store it tightly covered in the refrigerator to prevent a skin from forming. Give it a good stir before spreading it onto your tart crust.

What can I substitute for apricot jam for glazing?

If apricot jam isn’t on hand, you can use any clear fruit glaze or even warm honey. The key is to use something that provides a shiny finish without overpowering the natural flavors of the fruit.

How do I prevent the tart crust from getting soggy?

Blind baking the crust thoroughly is crucial, as is letting it cool completely before adding the pastry cream. The glazed fruit top also helps seal and protect the crust from moisture. Serve the tart soon after assembly for the best texture.

Final Thoughts

This Fruit Tart with Fresh Berries and Pastry Cream Recipe truly captures the essence of fresh, indulgent dessert made from scratch. It’s perfect for celebrations or whenever you want to impress with something homemade that looks like a masterpiece. Trust me, once you try this recipe, it will become one of your go-to treats, bringing smiles and that sweet, fresh berry joy to your table every time.

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Fruit Tart with Fresh Berries and Pastry Cream Recipe

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4.3 from 35 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This classic Fruit Tart recipe features a buttery, flaky crust filled with smooth vanilla pastry cream and topped with a vibrant assortment of fresh berries and kiwi. Glazed with apricot jam, this elegant dessert is perfect for special occasions or a delightful treat.

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Ingredients

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Crust

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tablespoon ice water (more if needed)

Pastry Cream

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 4 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, cubed

Fruit Topping

• 1 cup strawberries, hulled and sliced
• 1 cup kiwi, peeled and sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries

Glaze

• 1/4 cup apricot jam or fruit glaze (for glazing the fruit)

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Instructions

1. Make the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. Form the Dough: Add the egg yolk and ice water to the mixture. Pulse until the dough begins to form. If the dough is too dry, add a little more water, one tablespoon at a time.
3. Chill the Dough: Turn the dough onto plastic wrap, shape into a disk, wrap it tightly, and refrigerate for at least 30 minutes to an hour.
4. Preheat Oven: Preheat your oven to 375°F (190°C).
5. Roll out and Fit Dough: Roll out the chilled dough on a lightly floured surface to fit a tart pan. Gently press it into the pan and trim excess dough from edges.
6. Prepare for Blind Baking: Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing.
7. Bake the Crust: Bake for 15 minutes, remove weights and parchment, then bake an additional 8-10 minutes until golden and fully cooked. Let cool completely.
8. Heat Milk Mixture: In a medium saucepan, combine milk, heavy cream, and half the sugar. Add vanilla bean seeds or hold off vanilla extract. Heat on medium until just simmering; avoid boiling.
9. Temper Egg Yolks: Whisk egg yolks, remaining sugar, and cornstarch until smooth. Gradually add some hot milk mixture while whisking continuously to temper the yolks.
10. Combine Mixtures: Slowly whisk the tempered egg yolks back into the saucepan with remaining hot milk mixture.
11. Cook Pastry Cream: Over medium heat, whisk constantly until the mixture thickens and starts bubbling, about 2-3 minutes.
12. Finish Pastry Cream: Remove from heat, stir in butter until smooth and, if using, vanilla extract. Cool for 10-15 minutes then chill in the refrigerator until fully set.
13. Fill Tart Shell: Spread the chilled pastry cream evenly into the cooled tart crust.
14. Arrange Fruit: Arrange the sliced strawberries, kiwi, blueberries, raspberries, and blackberries decoratively over the pastry cream.
15. Glaze Fruit: Warm apricot jam or fruit glaze on low heat until liquid, then brush over the fruit to create a shiny finish.
16. Chill and Serve: Refrigerate the tart for 1-2 hours to set before slicing and serving.

Notes

• Use cold butter for the crust to ensure a flaky texture.
• If you do not have a food processor, you can cut the butter into the flour mixture by hand or with a pastry cutter.
• Make sure to temper the egg yolks carefully to prevent curdling in the pastry cream.
• Feel free to substitute the fruit topping according to season or preference.
• The tart is best eaten within 2 days but can be stored covered in the refrigerator.
• The apricot glaze helps preserve the freshness and appearance of the fruit.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French