Baking & Pastry > Pies & Tarts > Tarts > Fruit Tart Recipe (with Pastry Cream)

Classic Fruit Tart with Pastry Cream

Learn how to make a stunning fruit tart with a buttery crust and a luscious vanilla pastry cream filling, topped with your favorite fresh fruits. This recipe includes step-by-step instructions for a perfectly baked tart shell and a smooth, creamy filling.

Prep Time
45 minutes
Cook Time
30 minutes
Servings
8-10
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/4 cup Powdered sugar
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted butter, cold and cubed
  • 3-5 tablespoons Ice water
  • 2 cups Milk
  • 1/2 cup Granulated sugar
  • 4 Egg yolks
  • 1/4 cup Cornstarch
  • 2 tablespoons Unsalted butter, softened
  • 1 teaspoon Vanilla extract
  • as needed Assorted fresh fruit (strawberries, blueberries, raspberries, kiwi, etc.)
  • 2 tablespoons Apricot jam, for glaze
  • 1 tablespoon Water, for glaze

Making the Tart Crust

Step 1: In a large bowl, whisk together the flour, powdered sugar, and salt. Step 2: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Step 3: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Step 4: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Step 5: On a lightly floured surface, roll out the dough into a 12-inch circle. Step 6: Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Step 7: Trim any excess dough and prick the bottom of the crust with a fork. Step 8: Refrigerate the tart shell for another 15 minutes.

Blind Baking the Tart Crust

Step 1: Preheat oven to 375°F (190°C). Step 2: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Step 3: Bake for 20 minutes. Step 4: Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown. Step 5: Let the crust cool completely on a wire rack.

Making the Pastry Cream

Step 1: In a medium saucepan, heat the milk until simmering. Step 2: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until pale and smooth. Step 3: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Step 4: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens and comes to a boil. Step 5: Remove from heat and stir in the softened butter and vanilla extract. Step 6: Pour the pastry cream into a bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.

Assembling the Fruit Tart

Step 1: Once the tart crust and pastry cream are completely cooled, spread the pastry cream evenly over the bottom of the tart shell. Step 2: Arrange the fresh fruit on top of the pastry cream in a decorative pattern. Step 3: In a small saucepan, heat the apricot jam and water over low heat until melted. Step 4: Brush the melted apricot glaze over the fruit to give it a shine. Step 5: Refrigerate the tart for at least 30 minutes before serving.

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FAQ

  • Can I use store-bought pastry cream?

    Yes, you can use store-bought pastry cream to save time, but homemade pastry cream will have a richer flavor and smoother texture.
  • Can I make the tart crust ahead of time?

    Yes, the tart crust can be made up to 2 days ahead of time and stored in the refrigerator. You can also bake the crust ahead of time and store it at room temperature for up to 24 hours.
  • What fruits are best for a fruit tart?

    You can use a variety of fruits for a fruit tart, such as strawberries, blueberries, raspberries, kiwi, mango, and peaches. Choose fruits that are in season for the best flavor and appearance.