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Fresh Fruit Tart with Pastry Cream Recipe

Avatar photoByEmily
Jump to Recipe· 4.8 from 51 reviews

If you’re craving a show-stopping dessert that tastes as amazing as it looks, you’ve landed in the right kitchen! This Fresh Fruit Tart with Pastry Cream Recipe is one of my absolute favorites to make whenever I want to impress family or guests without stressing over fussier desserts. It has that perfect buttery tart crust, a silky smooth pastry cream, and a rainbow of fresh fruit on top that makes every bite sing. Stick with me, and I’ll share everything I’ve learned along the way so you can nail this beauty too.

❤️

Why You’ll Love This Recipe

  • Perfect balance of flavors: The creamy, luscious pastry cream pairs beautifully with the fresh, juicy fruit topping every time.
  • Delicate yet sturdy crust: The buttery tart shell holds its shape without crumbling, giving you that satisfying buttery crunch.
  • Customizable for any season: You can swap the fruit to match what’s fresh and local, which I find super rewarding.
  • Beginner-friendly steps: I break everything down so even if you’ve never made pastry cream or tart crust before, you’ll feel confident.
A fruit tart with a light beige crust forms the base, shaped with fluted edges. On the crust, there is a smooth cream layer mostly hidden by colorful fruit arranged in rings. The outer ring features halved strawberries in bright red with visible seeds and juicy texture. Inside that, there is a layer of small shiny blackberries and blueberries in deep blue and black colors. Next, a ring of thinly sliced green kiwis with small black seeds is laid out, followed by a ring of bright yellow mango slices. The center of the tart holds a small cluster of mixed berries in red and blue, with a few thin orange fruit pieces creating a flower shape on top. The white marbled surface underneath adds a clean, elegant look to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Fresh Fruit Tart with Pastry Cream, fruit tart recipe, pastry cream tart, homemade fruit tart, easy fruit tart dessert this …

Ingredients You’ll Need

The magic of this Fresh Fruit Tart with Pastry Cream Recipe really comes down to both quality ingredients and simple staples that work beautifully together. I always recommend using fresh, ripe fruit for the topping and real vanilla extract to brighten the pastry cream—those little details make a huge difference.

Flat lay of whole milk in a small white bowl, granulated sugar in a small white bowl, six whole uncracked brown eggs, a small white bowl of cornstarch, a small white bowl of salt, a small white bowl of vanilla extract, softened butter shaped into a neat square on a white ceramic dish, a small white bowl of powdered sugar, all-purpose flour mounded loosely on a white ceramic plate, baking powder in a small white bowl, a colorful assortment of fresh cut fruit including strawberries, blueberries, blackberries, raspberries, peach slices, mango chunks, and kiwi slices artfully arranged on a white ceramic plate, a small white bowl of melted apricot jam, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Fresh Fruit Tart with Pastry Cream, fruit tart recipe, pastry cream tart, homemade fruit tart, easy fruit tart dessert
  • Whole milk: Rich and creamy, it makes the pastry cream smooth and luscious.
  • Granulated sugar: You’ll sweeten both the pastry cream and the crust with this; I prefer adjusting the sugar based on fruit sweetness.
  • Egg yolks: These add richness to the pastry cream, giving it that velvety texture you want.
  • Cornstarch: A little kitchen magic to thicken the pastry cream perfectly without any lumps.
  • Salt: Just a pinch to brighten flavor in both crust and cream.
  • Vanilla extract: Fresh, real vanilla is key—don’t skimp on this for the best aroma.
  • Butter (softened): For the crust and the silkiness of the cream, unsalted butter lets you control the saltiness.
  • Powdered sugar: Subtle sweetness and tenderness in the tart dough.
  • Egg: Binds the crust ingredients for that perfect tender crumb.
  • All-purpose flour (sifted): Gives structure to the crust without making it tough.
  • Baking powder: Just enough lift for a delicate crust.
  • Fresh cut fruit: Choose a colorful mix like strawberries, blueberries, raspberries, peaches, mango, and kiwi for a vibrant and flavorful topping.
  • Apricot jam (melted): This optional glaze gives the fruit a beautiful shine and keeps everything fresh longer.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to change up the fruit depending on the season or what’s freshest at the market. Feel free to get creative—this tart is incredibly forgiving and welcomes your personal touches!

  • Berry Medley Tart: Using just strawberries, blueberries, and raspberries made for a vibrant, colorful result my family goes crazy for every summer.
  • Dairy-Free Pastry Cream: I’ve swapped out whole milk for coconut milk and used dairy-free butter with good results when I needed a vegan-friendly option.
  • Gluten-Free Crust: Substituting almond flour and coconut flour gives a delicious nutty crust, though the texture changes slightly.
  • Chocolate Pastry Cream: Adding melted chocolate to the cream gives a decadent twist, perfect for chocolate lovers.

How to Make Fresh Fruit Tart with Pastry Cream Recipe

Step 1: Prepare the Pastry Cream

This is where the magic starts! Whisk together your egg yolks and sugar until pale and thick, then gradually add cornstarch—this keeps things silky. Heat the whole milk with a pinch of salt just until steaming, then slowly temper it into your egg mixture so you don’t scramble the eggs. Cooking the mixture over medium heat while whisking constantly is key; you’ll see it thicken beautifully in just a few minutes. Once thick, remove from heat and stir in the vanilla and butter until smooth. I always strain my pastry cream to catch any lumps and cover it with plastic wrap directly on the surface to avoid a skin forming while it cools.

Step 2: Make the Tart Crust

The crust is where flaky meets tender. Cream the softened butter with powdered sugar, then beat in the egg and vanilla. Sift together the flour, baking powder, and a bit of salt before folding it in gently. Don’t overwork the dough or it’ll be tough—lightly press it into a disc and chill for at least half an hour. When rolling out, flour your surface lightly, and press the dough into your tart pan, trimming the edges clean. Pre-bake the crust blind with pie weights or beans for about 15 minutes, then remove the weights and bake just a few minutes more until golden. This step avoids a soggy bottom when you fill it.

Step 3: Assemble the Tart

Once your crust is completely cooled, spread the chilled pastry cream evenly over the bottom. Then comes the fun part—arranging your fresh fruit. I like to layer strawberries in a fan, scatter blueberries and raspberries, and finish with kiwi slices or peaches for contrast. For that stunning glossy finish, gently brush melted apricot jam over the fruit. This not only makes it look professional but helps keep your fruit looking fresh and juicy.

👨‍🍳

Pro Tips for Making Fresh Fruit Tart with Pastry Cream Recipe

  • Temper the eggs slowly: This prevents scrambling your pastry cream and ensures a silky texture.
  • Use room temperature butter: It creams better with sugar for a flakier tart shell.
  • Chill tart dough well: Cold dough rolls out easier and prevents shrinking during baking.
  • Brush fruit with glaze gently: Use a soft pastry brush to keep fruit intact and avoid smudging your design.

How to Serve Fresh Fruit Tart with Pastry Cream Recipe

A slice of fruit tart on a white plate with a thin golden edge, held by a woman's hand from the left. The tart has four layers: a light beige crust base, a smooth pale yellow cream layer above it, and on top, an arrangement of fresh fruits in bright colors. The fruits include red strawberries, dark blackberries, two slices of green kiwi with black seeds, small blue blueberries, and red raspberries, all shiny with a clear glaze. A silver fork lies diagonally on the plate behind the tart slice, and the scene is set on a white marbled surface next to a blue and white striped cloth. Photo taken with an iphone --ar 2:3 --v 7 - Fresh Fruit Tart with Pastry Cream, fruit tart recipe, pastry cream tart, homemade fruit tart, easy fruit tart dessert

Garnishes

I love to finish this tart with a light dusting of powdered sugar just before serving. Sometimes I garnish with a few tiny mint leaves to add freshness and a subtle herbal note that pairs wonderfully with the fruit’s sweetness.

Side Dishes

This tart is a dessert on its own but pairs nicely with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For brunch, I’ve also served it alongside a strong cup of coffee or a delicate green tea, which balances the rich cream beautifully.

Creative Ways to Present

Once, for a birthday party, I made mini individual tarts using muffin tins, which was a huge hit with the kids. Another time, I piped the pastry cream with whipped cream swirled in, making it extra fluffy and lighter. Try layering different color fruits in concentric circles or playful patterns for a personalized touch—it’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Once assembled, I keep the tart covered loosely with plastic wrap in the fridge for up to two days. The glaze helps the fruit stay fresh, but I do recommend eating it sooner rather than later so the crust doesn’t get soggy.

Freezing

I’ve tried freezing the tart crust alone (wrapped tightly) and it freezes well for a few weeks, but I wouldn’t recommend freezing the full tart with fresh fruit and pastry cream as the texture suffers. You can freeze baked tart shells and fill fresh when ready.

Reheating

This tart is best served chilled, so I don’t usually reheat leftovers. If your crust needs a bit of crisping, you can pop the cold tart base alone in a hot oven for a few minutes before adding fresh cream and fruit.

FAQs

  1. Can I make the pastry cream ahead of time?

    Absolutely! Pastry cream can be made a day or two in advance and kept tightly covered in the fridge. Just give it a quick whisk before using to bring back its smooth texture.

  2. What if I don’t have apricot jam for the glaze?

    No worries! You can use any light-colored fruit preserves melted down or skip the glaze altogether. The tart might not shine as glossy, but it will still taste delicious.

  3. How can I prevent the tart crust from getting soggy?

    Blind baking the crust thoroughly and making sure it cools before adding the cream helps a lot. The glaze on top also seals in moisture and keeps the crust crisp longer.

  4. Can I use frozen fruit for the topping?

    I recommend fresh fruit for the best texture and flavor, but if you use frozen, make sure to thaw and drain it well to avoid excess moisture making the tart soggy.

Final Thoughts

This Fresh Fruit Tart with Pastry Cream Recipe is truly a treasure in my baking repertoire. What I love most is how it brings people together—a crisp crust, creamy center, and bursting fruit flavors that scream celebration. Whether it’s a special occasion or just a sunny weekend treat, I hope you enjoy making and sharing this tart as much as I do. So go ahead, grab your favorite fruits, roll up your sleeves, and let this recipe become your next kitchen triumph!

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Fresh Fruit Tart with Pastry Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 51 reviews
  • Author: Villerius
  • Prep Time: 20 min
  • Cook Time: 100 min
  • Total Time: 180 min
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
Print Recipe

Description

This Fresh Fruit Tart features a crisp, buttery crust filled with a smooth, creamy vanilla pastry cream and topped with a vibrant assortment of fresh seasonal fruits. Perfect for showcasing summer berries and stone fruits, this classic dessert combines baking essentials with a visually stunning presentation.

Ingredients

Pastry Cream

  • 2 cups whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 7 tablespoons butter, softened

Tart Crust

  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour, sifted
  • 1/4 teaspoon baking powder

Fruit Topping

  • 1 pint fresh cut fruit (such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi)
  • Apricot jam, melted (as needed for glaze)

Instructions

  1. Prepare the pastry cream: In a medium saucepan, heat the whole milk until it is just about to simmer. In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously until the mixture thickens and comes to a boil. Remove from heat, stir in vanilla extract and softened butter until smooth. Cover with plastic wrap directly on the surface and refrigerate until cold.
  2. Make the tart crust dough: In a bowl, mix powdered sugar, egg, vanilla extract, and salt until combined. In another bowl, sift together flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
  3. Preheat oven and prepare tart pan: Preheat your oven to 350°F (175°C). Roll out the chilled tart dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough evenly into the pan and trim any excess. Prick the base of the dough with a fork to prevent bubbling.
  4. Bake the tart crust: Line the tart shell with parchment paper and fill it with pie weights or dried beans to keep its shape. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes or until golden brown. Let the crust cool completely.
  5. Assemble the tart: Once the tart shell is cooled, spread the chilled pastry cream evenly over the crust. Arrange the fresh cut fruit on top of the cream in an attractive pattern.
  6. Glaze the fruit topping: Lightly brush the arranged fruit with melted apricot jam to give a shiny finish and help preserve freshness. Refrigerate the tart for about 1 hour before serving to set everything well.

Notes

  • This tart is perfect for showcasing a variety of fresh, seasonal fruits, lending brilliant colors and natural sweetness.
  • Using apricot jam as a glaze not only adds shine but also helps to preserve the fresh fruit’s appearance and texture.
  • This recipe teaches foundational baking skills, including making pate sucree tart dough and classic pastry cream.
  • Be sure to chill the dough before baking to avoid shrinking and ensure a tender crust.
  • Use fresh, ripe fruits for the best flavor and visual appeal.

Nutrition

  • Serving Size: 1 slice
  • Calories: 403 kcal
  • Sugar: 38 g
  • Sodium: 290 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 199 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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