A Fresh Fruit Tart is a delightful dessert that combines the elegance of a golden, flaky pastry crust with a creamy vanilla custard and a vibrant, artfully arranged medley of seasonal fruits. Glazed for a beautiful shine and added sweetness, this tart is as visually stunning as it is delicious, making it a perfect centerpiece for any occasion.
Why You’ll Love This Recipe
This Fresh Fruit Tart is not only a celebration of flavor but also of presentation. The crisp pastry contrasts wonderfully with the silky custard, while the fresh fruit topping adds natural sweetness and a refreshing burst in every bite. It’s versatile enough to suit any season, easily customizable with your favorite fruits, and elegant enough to impress guests at brunches, garden parties, or holiday gatherings. The simple glaze elevates the dessert, giving it a professional finish with minimal effort.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- all-purpose flour
- granulated sugar
- unsalted butter, cubed and cold
- large egg yolk
- cold water
For the Custard Filling:
- whole milk
- heavy cream
- granulated sugar
- large egg yolks
- cornstarch
- vanilla extract
For the Topping:
- fresh strawberries, sliced
- fresh blueberries
- fresh blackberries
- pomegranate seeds
- fresh kiwi, peeled and sliced
- apricot or peach preserves (for glazing)
directions
Make the Crust:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the flour and sugar.
- Add cold, cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and cold water until the dough just comes together.
- Press the dough into the base and sides of a tart pan. Prick the bottom with a fork and refrigerate for 20 minutes.
- Bake the crust for 15–18 minutes or until golden. Remove from oven and let it cool completely.
Make the Custard Filling:
- In a saucepan, combine milk, heavy cream, and sugar. Heat gently until steaming, but not boiling.
- In a separate bowl, whisk the egg yolks and cornstarch until smooth.
- Gradually pour the warm milk mixture into the egg mixture while whisking continuously to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat and stir in the vanilla extract. Let the custard cool completely before using.
Assemble the Tart:
- Spread the cooled custard evenly into the tart shell.
- Arrange the sliced fruit attractively over the custard.
- In a small saucepan, gently warm the apricot or peach preserves until liquefied. Brush over the fruit to glaze and enhance shine.
Chill and Serve:
- Refrigerate the tart for at least 1 hour before serving to allow the custard to set and the flavors to develop.
- Slice and serve chilled.
Servings and timing
Servings: 8 servings
Prep Time: 45 minutes
Baking Time: 18 minutes
Chilling Time: 1 hour
Total Time: 2 hours 3 minutes
Calories: Approximately 380 kcal per serving
Variations
- Tropical Version: Use mango, pineapple, and passion fruit for a bright, exotic twist.
- Citrus Tart: Top with thinly sliced oranges, grapefruits, and blood oranges for a tangy finish.
- Mini Tarts: Make individual fruit tarts using mini tart pans for elegant personal servings.
- Chocolate Base: Brush melted dark chocolate over the crust before adding custard for an added layer of richness.
- Almond Crust: Add finely ground almonds to the crust for a nutty depth of flavor.
storage/reheating
Store the fruit tart in the refrigerator, covered loosely with plastic wrap or stored in an airtight container, for up to 2 days. It is best enjoyed fresh, as the fruit may begin to soften and release juices over time. Freezing is not recommended due to the fresh fruit topping and custard filling.
FAQs
Can I make this tart in advance?
Yes, the crust and custard can be made a day ahead. Assemble with fruit and glaze just before serving for best freshness.
How do I keep the crust from becoming soggy?
Ensure the crust is fully cooled before adding the custard, and consider brushing a thin layer of melted chocolate over the crust as a moisture barrier.
Can I use store-bought crust?
Yes, a ready-made tart shell can be used for convenience, though homemade provides superior taste and texture.
What fruits work best for this tart?
Firm fruits like berries, kiwi, and citrus segments work best. Avoid very juicy fruits that may weep onto the custard.
Can I use a different glaze?
Yes, clear neutral glazes or warmed jelly (like apple jelly) can also be used.
How do I make the custard extra smooth?
Strain the custard through a fine mesh sieve before cooling to eliminate any lumps.
Is the tart served cold or at room temperature?
It’s best served chilled, which allows the custard to fully set and the fruit to remain fresh.
Can I use a pastry cream instead of custard?
Yes, pastry cream is a common alternative that adds a slightly richer flavor and texture.
How long will the tart keep in the fridge?
Up to 2 days, though the fruit may lose its shine and texture over time.
Can I make this gluten-free?
Yes, use a gluten-free flour blend for the crust and ensure all other ingredients are gluten-free.
Conclusion
This Fresh Fruit Tart is an exquisite blend of textures and flavors that highlights the beauty and taste of seasonal fruit. With its buttery crust, creamy custard filling, and vibrant fruit arrangement, it’s a dessert that impresses in both taste and presentation. Whether for a special celebration or a refreshing summer treat, this tart is sure to become a favorite in your repertoire.
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PrintFresh Fruit Tart
A refreshing and colorful fruit tart with a buttery crust, creamy custard filling, and a vibrant topping of assorted fresh berries, kiwi, and pomegranate, finished with a glossy fruit glaze.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 3 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cubed and cold
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
- 1/2 cup pomegranate seeds
- 1/2 fresh kiwi, peeled and sliced
- 2 tablespoons apricot or peach preserves (for glazing)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine flour and sugar. Add the cold butter and cut it into the flour until it resembles coarse crumbs.
- Add the egg yolk and cold water, mixing until the dough forms.
- Press the dough into the bottom and sides of a tart pan. Prick the base with a fork and refrigerate for 20 minutes.
- Bake the crust for 15–18 minutes, or until golden brown. Let cool completely.
- For the custard, heat milk, cream, and sugar in a saucepan until steaming.
- In a bowl, whisk egg yolks and cornstarch. Slowly whisk the hot milk mixture into the eggs to temper them.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract. Let custard cool completely.
- Spread cooled custard into the tart shell.
- Arrange the sliced strawberries, blueberries, blackberries, pomegranate seeds, and kiwi on top of the custard.
- Heat preserves until liquid, then brush over the fruit to glaze.
- Chill the tart for at least 1 hour before serving.
Notes
- Make sure the tart crust is completely cool before adding the custard to prevent melting.
- Glazing the fruit helps preserve freshness and adds shine for presentation.
- Customize the fruit topping with seasonal fruits for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125mg