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Fresh Fruit Tart

Meggan Hill

4.99 from 500 votes

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Fruit Tarts are so visually impressive, they might border on intimidating. But fear not! I’m serving up a slice of my best Fruit Tart recipe straight from pastry class in culinary school. I’l walk you through everything you need to know to craft the fruit tart of your dreams.

A whole, unsliced fresh fruit tart.


 

From the homemade flaky tart crust to the rich and velvety pastry cream, you’ll master basic pastry techniques that you can put to work in other recipes with ease. Then, arrange your favorite fresh fruit into an enviable design. Learn when you really need that shiny apricot glaze on top and when you can skip it!

With nearly 500 5-star reviews on the site, this is a Fruit Tart recipe that many before you have mastered and enjoyed, and now it’s your turn. Let’s dive in.

Table of Contents

  1. What you’ll need for Fruit Tarts
  2. How to make a Fruit Tart
  3. Recipe tips and variations
  4. Fruit Tart storage
  5. Recipe FAQs
  6. More From Culinary Hill
  7. Fresh Fruit Tart Recipe

What you’ll need for Fruit Tarts

Labeled fresh fruit tart ingredients.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

  • Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract in the pastry cream.
  • Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
  • Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
  • Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
  • Egg
  • Whole Milk
  • Salt
  • Cornstarch
  • Baking Powder
  • Butter
  • Egg Yolks
  • Flour
  • Powdered Sugar
  • Sugar

Where to buy a rolling pin

I got the J.K. Adams French Rolling Pin at Amazon for $18. It’s my favorite rolling pin because features tapered edges instead of handles, so you can change the position of your hands right on the dowel instead of using specific handles. I use it for all my parties and baked goods!

How to make a Fruit Tart

To make the pastry cream:

  1. In a medium saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees). Stir to prevent the milk from scalding.
Bringing milk to a temperature of 180 degrees for pastry cream.
  1. In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt.
Whisking eggs and sugar together.
  1. While whisking constantly, pour in half of the hot milk.
Half of the hot milk added to the custard for pastry cream.
  1. Whisk in remaining hot milk and return to saucepan.
Stirring hot milk into pastry cream.
  1. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes.
Cooking pastry cream until thickened.
  1. Whisk in vanilla, then pour into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
A clear bowl of pastry cream covered with a layer of plastic wrap.

To make the tart crust:

  1. In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes. 
Butter and sugar being creamed in a silver mixing bowl.
  1. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together.
Tart dough in a silver mixing bowl with a beater.
  1. Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
A ball of tart crust dough wrapped in plastic wrap.
  1. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch.
A tart crust on a wooden cutting board.
  1. Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides.
A tart crust before being trimmed and baked.
  1. Trim any excess dough.
A tart crust before being cooked.
  1. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds). Bake 12 minutes.
A tart crust with pie weights in it.
  1. Remove pie weights or beans and parchment paper or foil.
A tart crust on a baking sheet.
  1. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
A baked tart crust on a counter top.

To assemble the fruit tart:

  1. Fill cooled tart crust with chilled pastry cream.
Pastry cream in a tart crust.
  1. Arrange fruit in a decorative pattern. 
A whole, unsliced fresh fruit tart.
  1. Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
A whole, unsliced fresh fruit tart.

Recipe tips and variations

  • Yield: This recipe makes 1 (9-inch) tart with 8 slices (including 4 cups pastry cream).
  • Make ahead: This fruit tart is a showpiece and should be served the day it is assembled. However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. The pastry cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
  • Butter: For a buttery pastry cream flavor, softer texture, and a lovely shine, add 2 tbsp. butter with the vanilla in Step 3 of the pastry cream.
A whole, unsliced fresh fruit tart.

Fruit Tart storage

Store leftovers covered in the refrigerator for up to 4 days.

Recipe FAQs

What are the best fruits for a fruit tart?

For the most attractive fruit tart, select a variety of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine). Avoid fruits that turn brown when cut such as apples and bananas.

How many people does a fruit tart serve?

Servings always depending on how you slice it, but a fruit tart will normally serve 6 to 8 adults.

A slice of fresh fruit tart on a white plate.

More favorite fruit desserts

More From Culinary Hill

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A fresh fruit tart on a counter top.

Fresh Fruit Tart

By Meggan Hill
Loaded with a lush assortment of seasonal berries and other fruit, there's nothing quite as lovely as a Fresh Fruit Tart. You'll also learn some baking basics, like a tart crust and pastry cream, along the way.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 8 servings
Course Dessert
Cuisine American
Calories 403
4.99 from 500 votes
ReviewPrint

Equipment

Ingredients 

For the pastry cream:

For the tart dough:

For the fruit tart:

  • 1 pint Fresh cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi (see note 2)
  • Apricot jam melted, as needed (see note 3)

Instructions 

To make the pastry cream:

  • In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (180 degrees). Stir to prevent scalding.
  • In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
  • Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla and pour in to a bowl.
  • Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.

To make the tart dough:

  • In a a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes. 
  • Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined.
  • Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

To blind-bake the tart crust:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips. 
  • Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom (9 inches, or substitute a pie plate).
  • Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake 12 minutes.
  • Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

To assemble the fruit tart:

  • Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern. 
  • Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

Recipe Video

Notes

  1. Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract in the pastry cream.
  2. Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
  3. Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
  4. Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
  5. Yield: This recipe makes 1 (9-inch) tart with 8 slices.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1sliceCalories: 403kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 199mgSodium: 290mgPotassium: 124mgFiber: 1gSugar: 38gVitamin A: 640IUVitamin C: 1mgCalcium: 103mgIron: 1mg
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4.99 from 500 votes (437 ratings without comment)

Questions and Comments

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Comments

    1. Hi Salma, do you mean a store-bought pie crust? It would probably work, but I’ve never tried it. A tart crust is a totally different thing, but a pie crust probably tastes good too. I would say – if YOU like it, that’s all that matters! 🙂 thanks! -Meggan

  2. Hi Meggan! Before baking the dough crust in the oven, do you recommend poking holes at the bottom using a fork? I’ve seen this done with other recipes and wasn’t sure what it was for. Thanks!

    Reply

    1. Hi Kimberly, whether you poke holes or not really depends on the recipe. This particular recipe doesn’t need holes poked in the bottom because you pre-bake it covered with foil and filled with pie weights (or dried beans). So this prevents it from puffing up. I have never tried baking it without the dried beans and compensating with holes in the crust. That would be a test for another day! Thanks for the question! -Meggan

  3. Made 2 of these tarts and they turned out great. It was my first time tempering anything. Thank you for the recipe and easy instructions

    Reply

  4. I accidentally added the vanilla in before cooking the mixture on the stove rather than after, is that crucial? Also what is the consistency of the tart cream supposed to be of? I followed the directions precisely, my tart cream came out to be like firm but not smooth almost chunky? Help!

    Reply

    1. Hi Emma, sorry I didn’t respond sooner! I am sure whenever you added vanilla was fine. It probably didn’t ruin anything. The cream gets firmer as it cools. Hopefully you noticed this too and were happy with the results! The texture should be like pudding. Thanks. -Meggan

    2. I had to remake the cream after I asked this initial question! Messed up with the eggs and cornstarch but it came out beautifully and delicious! I made them into mini tarts instead because that’s all the size pans I had! But just made it today in a normal pie pan size and it also turned out great! My favorite recipe and so far everyone has loved it! Thank you

  5. I tried making it but I’m disappointed that the dough feels sticky and can’t roll it out. It’s been in the fridge for over 2 hrs now. I don’t know Joe to fix it!

    Reply

    1. Hi Gaby, if it feels too sticky to roll out, just add a little more flour (flour on the counter, flour on your hands, maybe even a little more flour in the dough). I don’t know why that would happen, but just add some more flour and see if that helps. I’m so sorry about that! I wish I was there with you to see what was going on! -Meggan

  6. I plan on making this beautiful tart and would like your thoughts on making it the day before serving?? Also I’m thinking of using rum in place of the vanilla… or possibly bourbon? Thank you

    Reply

    1. Hi Carole, I am so excited for you to try it! You can make it ahead if you want, but personally I would prepare everything separately (the crust, the pastry cream, have all the fruit cut) and just build it the day you need it. If that absolutely isn’t possible, don’t skip the glaze on the fruit (the melted apricot jelly glaze?) That really helps keep the fruit from dying. My main concern here is the fruit! The rest of it is fine, but the fruit will be the first thing to look sad and ruin your presentation. So if you can hold off on adding that, that would be great. As for rum or bourbon, I haven’t personally tried this but I see other recipes on the internet that have that. So you should be fine? I think so! Good luck! -Meggan

  9. This looks amazing. I like the glaze idea.

    Tip: to press the dough evenly into the tart pan, use the side of a flat-bottomed measuring cup. If you’re looking for “perfectly pretty” that is. Its a tip taken from the Test Kitchen concerning gluten free tart crusts. :-))5 stars

    Reply

  10. Instead of cake at my wedding, we made mini tarts like this. It takes me back and yours is so pretty! I still wouldn’t mind taking a bite though, because it’s better than cake in my book. Time to revisit this pastry and make your recipe for a trip down memory lane!5 stars

    Reply

    1. Hi Melissa, what a lovely comment! That sounds so much better than a wedding cake in my opinion. Thank you so much for visiting the site and being so gracious. Take care and I hope you love the recipe if you try it!