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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- 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.
- Prepare for Blind Baking: Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing.
- 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.
- 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.
- 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.
- Combine Mixtures: Slowly whisk the tempered egg yolks back into the saucepan with remaining hot milk mixture.
- Cook Pastry Cream: Over medium heat, whisk constantly until the mixture thickens and starts bubbling, about 2-3 minutes.
- 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.
- Fill Tart Shell: Spread the chilled pastry cream evenly into the cooled tart crust.
- Arrange Fruit: Arrange the sliced strawberries, kiwi, blueberries, raspberries, and blackberries decoratively over the pastry cream.
- Glaze Fruit: Warm apricot jam or fruit glaze on low heat until liquid, then brush over the fruit to create a shiny finish.
- 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
