Leer en Español

Fresh Fruit Tart

Meggan Hill

4.99 from 497 votes

This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).

Pin ThisJump to Recipe

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. 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

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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 497 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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
4.99 from 497 votes (437 ratings without comment)

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Most amazing fruit tart I have ever had! I used farm fresh eggs, kiwi, blueberries, strawberries, raspberries, and mulberries. I didn’t have apricot glaze, so I cut the fruit and added a tbsp of sugar, or 2, and chilled the fruit to create a sugary glaze. I took pictures too!5 stars

    Reply

    1. Yes, Barbara, you can keep the baked tart shell wrapped in plastic and at room temperature until the next day. It will be fine! Just be sure it’s completely cool before wrapping it in plastic. Thank you! – Meggan

  3. I’ve made this twice now and it’s delicious! I’m always looking for short cuts and found I could skip the rolling and cooling the crust dough by scraping in into my tart pan, covering with plastic wrap, and molding into place with my fingers, then removing the wrap and baking. I also added the juice of one lemon the second time around for added tartness and thought it improved the recipe.

    Reply

  4. Hi Meggan,

    I saw you made this with almond milk but I was curious if you think oat milk could work as a substitute?

    Thank you!

    Reply

    1. I would think the oat milk would be just fine. That is my instinct. I haven’t tried it so I cannot guarantee 100%, but I really cannot think of why it wouldn’t work if almond does. Almond milk definitely works! I think because of all the egg yolks, it’s going to thicken up whether you like it or not 🙂 Thank you! – Meggan

  6. Hello! Looking forward to trying out this recipe! Was wondering if it’s possible to use a non-dairy milk alternative instead of whole milk for the pastry cream?

    Reply

    1. Hi Samantha! I haven’t made it with non-dairy milk but I’m willing to try, I don’t know how much time you have to hear back from me. I plan to make it tomorrow with almond milk, I will reply here and email you directly with the results. I hope that’s fine. I will let you know tomorrow (Wednesday March 13th). Thank you for your patience! -Meggan

    2. Hi again Samantha! As promised, I made the pastry cream with almond milk today. It’s delicious! It seemed a little thicker and less smooth, in my opinion, compared to cow’s whole milk. But, the taste was great, the texture for sure works, and I have no regrets. I’d probably always make it with almond milk in the future because you cannot really tell, and dairy is hard on my stomach. I highly recommend this substitution! I used Almond Breeze brand unsweetened original almond milk (not vanilla flavored). I hope this information is helpful and that you’re able to make the pastry cream without cow’s milk if you want to. Thank you very much! 🙂 -Meggan

  7. Hi! This recipe looks great! I was just wondering about the filling, though, it seems like it would be a lot for a tart. How tall was the tart pan that you were using? Does this make an excess amount?

    Reply

    1. Hi Eileen, thank you for writing. I use a 9-inch tart pan, which is about 1-inch tall and holds about 4 cups, which is about how much pastry cream this recipe makes. When topped with the fruit, the tart will be higher than the pan itself. I hope you try this recipe. Please write back with any more questions! – Meggan

    1. Absolutely, Loren! The pastry cream makes about 4 cups, and should fit well in a 9-inch pie crust (they hold about 5 cups.) The slices will be shaped like pie and the crust will taste different, but shouldn’t be an issue otherwise. – Meggan

  9. Made this last night and it was a big hit! Thanks for such a great recipe. Easy to follow and foolproof! I only used half of the cream filling and pile up more fruits and it still came out great. Will try some of your other recipes. Thank you again!5 stars

    Reply

    1. You’re so welcome, Lina! I’m happy it was a hit! Please write if you have any questions on any other recipes, I’m here to help! – Meggan

    1. You can honestly use any jam for the purpose of adding shine. I just suggest apricot because that color is the least noticeable. I’ve used strawberry and it works, it just colors the fruit more (but it still does the job and tastes good). So I would say, see what jam you have and choose the one that has the lightest color. You can also just try it on a little piece of fruit (maybe an extra one not on the tart) and see how it looks. WORST CASE SCENARIO you are allowed to leave the jam off if you want to. It just adds shine and helps seal the fruit for longer storage (like in a bakery case at a store). It tastes good too. But if you hate the way all of your jams look or you feel like they are just messing it up because of the color, don’t feel obligated to use it. Good luck! -Meggan