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Fresh Fruit Tart with Vanilla Pastry Cream

Close-up of a rectangular slice of Fresh Fruit Tart with Vanilla Pastry Cream, topped with glazed strawberries, kiwi, and blueberries.
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A recipe for a classic French fruit tart featuring a crisp sweet shortcrust pastry shell, smooth vanilla pastry cream, and fresh seasonal fruit.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon ice water
  • 1 teaspoon vanilla extract (for dough)
  • 2 cups whole milk
  • 1/2 cup granulated sugar (for cream)
  • 1/4 cup cornstarch
  • 4 large egg yolks (for cream)
  • 1 teaspoon vanilla bean paste or extract (for cream)
  • 2 tablespoons unsalted butter (for cream)
  • 3 cups mixed fresh fruit (e.g., strawberries, kiwi, blueberries)
  • 1/4 cup apricot jam or neutral glaze (for topping)

Instructions

  1. Prepare the Tart Shell (Pâte Sablée): In a food processor, pulse the flour, sugar, and cold butter until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract, and ice water. Pulse until the dough just comes together. Do not overmix.
  2. Form the dough into a disk, wrap it in plastic, and chill for at least 1 hour.
  3. On a lightly floured surface, roll the chilled dough out to about 1/8 inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides. Trim the excess dough.
  4. Prick the bottom of the shell all over with a fork. Freeze the shell for 30 minutes.
  5. Preheat your oven to 375°F (190°C). Line the frozen shell with parchment paper and fill with pie weights or dried beans.
  6. Bake for 15 minutes. Remove the weights and parchment paper. Bake for another 10-15 minutes until the crust is golden brown. Let the shell cool completely on a wire rack.
  7. Prepare the Vanilla Pastry Cream (Crème Pâtissière): Heat the milk in a saucepan over medium heat until it just simmers.
  8. In a separate bowl, whisk together the sugar, cornstarch, and 4 egg yolks until pale and smooth.
  9. Slowly temper the hot milk into the egg mixture, whisking constantly.
  10. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil. Boil for 1 minute while continuing to whisk.
  11. Remove from heat. Whisk in the 2 tablespoons of butter and the vanilla extract/paste until smooth.
  12. Pour the pastry cream into a shallow dish. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill for at least 3 hours, or until very cold and firm.
  13. Assemble the Tart: Once the shell and cream are cold, whisk the pastry cream briefly to smooth it out. Spread the chilled pastry cream evenly into the cooled tart shell.
  14. Prepare the Fruit: Wash and dry all fruit. Slice strawberries and kiwi thinly.
  15. Arrange the fruit decoratively over the pastry cream. Start with larger fruits and fill gaps with smaller berries.
  16. Make the Glaze: Gently warm the apricot jam or neutral glaze in a small saucepan or microwave until liquid. Brush the warm glaze lightly over all the fruit to give it shine and help preserve it.
  17. Chill the finished tart for at least 30 minutes before slicing and serving.

Notes

  • For the best texture, use cold butter and water when making the tart dough.
  • If you do not have a tart pan, you can use a standard 9-inch pie plate, but the presentation will be less formal.
  • To achieve a smooth pastry cream, make sure to whisk vigorously when boiling to break up any lumps.
  • Select fruits that are in season for the best flavor in your tart.

Nutrition

Find it online: https://spoonsprout.com/fresh-fruit-tart-with-vanilla-pastry-cream/