Classic Fruit Tart Recipe
A showstopping French-style fruit tart featuring buttery sweet crust, velvety vanilla pastry cream, and glazed seasonal fruits. Elegant enough for special occasions yet simple enough for weekend baking.
Equipment
- 9-inch fluted tart pan with removable bottom
- Food processor (optional)
- Rolling Pin
- Pie weights or dried beans
- Fine mesh strainer
- Pastry brush
- Offset spatula
Ingredients
For Pâte Sucrée:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water
For Pastry Cream:
- 2 cups (480ml) whole milk
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tsp vanilla bean paste
For Assembly:
- 3 cups mixed seasonal fruits
- 1/4 cup apricot jam (for glaze)
Instructions
Make the Crust:
- Pulse flour, sugar, and butter in food processor until sandy
- Add yolk and water; pulse until dough forms
- Press into disk, wrap, chill 2+ hours
- Roll out, line pan, freeze 30 mins
- Blind bake at 350°F (180°C): 15 mins with weights, 10 mins without
Prepare Pastry Cream:
- Heat milk until steaming
- Whisk yolks, sugar, and cornstarch until pale
- Temper egg mixture with hot milk
- Return to heat; boil 1 minute until thick
- Strain, stir in vanilla, chill with plastic wrap touching surface
Assemble Tart:
- Spread cooled cream in crust
- Arrange washed/dried fruits artistically
- Warm jam with 1 tbsp water; brush over fruits
- Chill 1 hour before serving
Notes
✔ For perfect slices: Use a hot, sharp knife
✔ Make ahead: Components keep 3 days separately
✔ Gluten-free option: Use 1:1 GF flour blend
✔ Vegan adaptation: Coconut milk pastry cream + nut crust
✔ Pro presentation: Use tweezers for precise fruit placement
✔ Make ahead: Components keep 3 days separately
✔ Gluten-free option: Use 1:1 GF flour blend
✔ Vegan adaptation: Coconut milk pastry cream + nut crust
✔ Pro presentation: Use tweezers for precise fruit placement