Fresh Fruit Tart

I've fallen in love with making Fresh Fruit Tarts - that perfect combination of buttery crust silky pastry cream and jewel-like fresh fruits. Every time I serve it people gasp at how beautiful it looks but it's actually so much fun to create. It's become my signature dessert for special occasions.

Why You'll Adore This

There's something magical about that first bite through crisp pastry into creamy filling topped with fresh fruit. I love how this tart looks fancy but isn't difficult to make. Even my first attempts turned out Instagram-worthy.

What You'll Need

• Vanilla: Half a bean or teaspoon of extract gives that lovely aroma.
• Fresh Fruits: Pick the prettiest berries kiwis mangos whatever's in season.
• Apricot Jam: Three tablespoons melted makes everything glossy.
• Butter: Ten tablespoons keep it cold for flakiness.
• Flour: One and half cups measured carefully.
• Egg Yolks: Three large ones make the cream rich.
• Milk: Two cups whole milk works best.
• Sugar: Half cup just enough sweetness.
• Pie Weights: Two pounds keeps our crust flat.

Let's Create Together

Start With The Cream

Heat your milk until tiny bubbles form. Whisk those yolks sugar and cornstarch then slowly add hot milk. Keep stirring until it's thick and dreamy add vanilla then chill.

Make That Beautiful Crust

Cream your butter and sugar until fluffy mix in egg vanilla then flour. Wrap and chill that dough it needs an hour to rest.

Time To Bake

Roll it thin line with weights bake until golden. Let it cool completely no rushing here.

Put It All Together

Spread that lovely cream arrange your fruits make it pretty. Brush with jam for shine now that's a showstopper.

My Best Tips

Choose the ripest prettiest fruits for your topping. Keep whisking that pastry cream constantly I promise it's worth the arm workout to avoid lumps. Let everything cool completely between steps it makes such a difference in the final texture.

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Keep It Fresh

Pop any leftovers in the fridge they'll stay good about 4 days. Though honestly it never lasts that long in my house. For the prettiest presentation assemble your tart the day you'll serve it.

Plan Ahead

Make life easier by prepping parts ahead. The crust dough freezes beautifully up to 3 months and pastry cream keeps 4 days in the fridge. Just cover the cream with plastic right on its surface no skin allowed.

Get Creative

Have fun with your fruit design. I love making flower patterns with berries and kiwi or geometric designs with citrus. Let your imagination run wild it's like edible art.

Skip The Gluten

Use your favorite gluten free flour blend works perfectly here. Just check all your other ingredients too keep everything gluten free friendly.

Perfect For Parties

Every time I bring this to a gathering it steals the show. Something about those vibrant fruits and glossy finish just draws everyone in. Plus it tastes even better than it looks.

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Change With The Seasons

I love switching up fruits as the seasons change. Summer brings berries fall gives us figs winter citrus brightens everything up. Each season brings new possibilities.

Add Some Chocolate

Sometimes I brush melted chocolate over the crust before adding cream. Not only does it taste amazing it keeps the crust crispy longer. Win win.

Brunch Star

This tart has become my go to brunch dessert. Something about fresh fruit makes it feel almost breakfast appropriate. Plus it pairs perfectly with mimosas.

Think Small

Try making mini versions in a muffin tin they're adorable. Perfect for parties when people want just a bite or two. Plus everyone gets their own little work of art.

Extra Creamy

Fold some whipped cream into your pastry cream makes it extra light and dreamy. Just fold gently keep all that airiness we worked for.

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Perfect Pastry

Keep that dough cold while rolling helps prevent sticking. I like rolling between parchment makes transfer so much easier. Any tears just patch them nobody will know.

Make It A La Mode

A scoop of vanilla ice cream alongside makes this even more special. Something about warm and cold creamy and crisp just works magic together.

That Perfect Shine

I prefer apricot jam for the glaze it's subtle lets the fruit shine. Though sometimes strawberry glaze on berry tarts brings extra pop of flavor.

Start Here

Don't let this tart intimidate you. Take it step by step you'll be amazed what you can create. Once you master these basics sky's the limit with pastry.

Everyone's Favorite

Kids love picking their favorite fruits adults appreciate the not too sweet elegance. It's that rare dessert that makes everyone happy from first bite to last crumb.

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Frequently Asked Questions

→ What fruits work best for this tart?

Choose an assortment of fruits with different colors and shapes. You can create themes like tropical (pineapple, kiwi, mango) or winter citrus (grapefruit, blood orange, clementine).

→ Why use apricot glaze?

Apricot glaze keeps fruit hydrated and adds shine. Apple jelly works too, but avoid strawberry jelly as it will tint the fruits pink.

→ Can I make this ahead?

Yes, store the finished tart covered in the refrigerator for up to 4 days. The components can also be made separately in advance.

→ What are pie weights for?

Pie weights prevent the crust from bubbling during blind baking. Dried beans work as a substitute but can't be eaten afterward.

→ Can I use a different pan?

While a tart pan with removable bottom is ideal, you can substitute a pie plate. The presentation won't be as elegant but it will still taste delicious.