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French Fruit Tart Recipe

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4.1 from 53 reviews

This classic French Fruit Tart features a buttery, flaky crust filled with rich, creamy pastry cream and topped with an array of fresh, vibrant fruits. Perfect for a special occasion or a delightful dessert, this recipe balances the crisp tart shell with smooth custard and juicy seasonal fruits, finished with a glossy fruit glaze sealing in freshness and shine.

Ingredients

Pastry Cream

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup (100g) granulated sugar (divided)
  • Pinch of salt
  • 3 Tablespoons cornstarch
  • 5 egg yolks
  • 4 Tablespoons cold salted butter (cut into chunks)
  • 1 1/2 teaspoons vanilla bean paste

Tart Shell

  • 1 egg yolk
  • 1 Tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups (156g) all-purpose flour
  • 2/3 cup (65g) powdered sugar
  • 1/4 teaspoon salt
  • 8 Tablespoons cold salted butter (cut into chunks)

Fruit Topping

  • 3 kiwis (peeled, halved lengthwise, and sliced 3/8-inch thick)
  • 10-12 strawberries (hulled and sliced in half)
  • 1/2 cup mandarin oranges (drained)
  • 1/2 cup blueberries
  • 1/4 cup raspberries

Glaze

  • 1/2 cup apple jelly or apricot preserves (warmed)

Instructions

  1. Make Pastry Cream: Combine the milk, cream, and half of the sugar in a medium saucepan over medium-high heat, stirring occasionally until the liquid just begins to simmer. Meanwhile, in a bowl, whisk together the remaining sugar, salt, cornstarch, and egg yolks until smooth and creamy. Slowly temper the egg yolk mixture by whisking in about 1 cup of the hot milk mixture. Pour the tempered eggs back into the saucepan, reduce the heat to medium-low, and whisk constantly until the mixture thickens and bubbles appear on the surface. Remove from heat, whisk in the cold butter and vanilla bean paste until smooth. Cover the surface with plastic wrap to prevent skin and chill in the refrigerator for about 3 hours until firm.
  2. Prepare Tart Shell: Whisk together the egg yolk, heavy cream, and vanilla extract in a small bowl. In a food processor, pulse together flour, powdered sugar, and salt briefly. Add the cold butter pieces and pulse approximately 15 times until the mixture resembles coarse meal. While running the processor, slowly add the egg mixture through the feed tube, pulsing until the dough just comes together. Turn the dough out onto plastic wrap, form into a 6-inch disk, wrap tightly, and refrigerate for 1 hour. Allow dough to soften slightly at room temperature for 10 minutes before rolling out.
  3. Roll and Bake Tart Shell: On a lightly floured surface, roll out the dough to slightly larger than a 9-inch tart pan. Carefully transfer dough to the pan by rolling onto the rolling pin, then press into edges and fluted sides. Use the rolling pin to trim excess dough for a clean edge. Patch any thin spots with extra dough. Freeze the tart shell for 30 minutes. Preheat oven to 375°F (190°C). Line the shell with double-layer foil, covering edges, and fill with pie weights. Bake for 30 minutes, rotating halfway through. Remove weights and foil and bake an additional 5-10 minutes until golden and fully baked. Cool completely.
  4. Assemble Tart: Spread the chilled pastry cream evenly in the cooled tart shell. Arrange sliced kiwi, mandarin oranges, strawberries, blueberries, and raspberries decoratively over the cream, layering and overlapping for visual appeal. Warm the apple jelly or apricot preserves until smooth and use a pastry brush to gently glaze the arranged fruit, adding shine and sealing freshness. Slice and serve immediately.

Notes

  • Tempering the egg yolks is crucial to prevent curdling when making the pastry cream.
  • Chilling both the pastry cream and tart shell ensures optimal texture and easier handling during assembly.
  • Pie weights can be replaced with dried beans or rice for blind baking the tart shell.
  • Use fresh, ripe fruit for the best flavor and presentation.
  • The glaze can be substituted with warmed honey or a simple syrup if preferred.
  • The tart is best served the same day, but can be refrigerated for up to 1 day without the glaze.

Find it online: https://recipethrive.com/french-fruit-tart-recipe/