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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
