Fresh Fruit Tart With Custard

There is nothing more showstopping on a dessert table than a fresh fruit tart with a crisp buttery crust smooth vanilla pastry cream and a rainbow of juicy ripe fruit on top. This recipe brings the flavors of a classic French patisserie right to your kitchen and has become my go-to celebration dessert for birthdays gatherings and even slow summer Sundays.

I started baking fruit tarts for family dinners and found that everyone goes back for seconds especially kids who get to pick their favorite fruits to decorate. There is always lots of laughter as we try to outdo each other with color and pattern.

Ingredients

• Whole milk: gives the pastry cream its silky and creamy base look for a full fat milk for best texture
• Heavy cream: increases richness in both the pastry cream and the dough use the freshest cream available
• Sugar: brings sweetness and structure divided for pastry cream and crust
• Salt: balances the sweet flavors and sharpens the vanilla notes
• Cornstarch: thickens the pastry cream leaving it smooth and sliceable
• Cold butter: gives a flaky tart crust and velvety pastry cream use good quality unsalted butter for clean taste
• Egg yolks: add richness and help the filling set select bright yellow yolks from the freshest eggs
• Pure vanilla extract: creates that deep layered vanilla flavor do not skip this for both crust and cream
• Cognac: is optional for an extra rich fragrance in the custard just a teaspoon for an adult twist
• All-purpose flour: forms a tender yet sturdy crust choose unbleached flour for best baking results
• Confectioners sugar: in the crust keeps its texture crisp and nearly melt in your mouth
• Assorted fresh fruit: such as kiwi berries peaches and mango look for firm but ripe fruit to hold its shape
• Apricot preserves or apple or orange jelly for glazing: gives a beautiful shine and subtle fruitiness choose one with real fruit
• Tips for selecting fruit: Pick a rainbow of color and firmer fruit so your tart stays beautiful after slicing

Step-by-Step Instructions

Make the Pastry Cream:

In a medium saucepan bring the milk heavy cream and half the sugar to a gentle simmer over medium heat stir occasionally to avoid scorching

In a separate medium bowl whisk together the remaining sugar salt cornstarch and egg yolks until the mixture is pale and slightly thickened

Temper the eggs by slowly pouring about half a cup of the simmering milk mixture into the egg mixture while whisking constantly this prevents scrambling

Return the entire egg mixture to the saucepan whisking constantly over medium heat until it thickens to a custard with a pudding-like consistency and a few bubbles start to burst on the surface

Remove the pan from the heat and whisk in the cold butter vanilla and the cognac if using keep whisking until the custard is smooth glossy and lump free

Pour the pastry cream into a shallow bowl cover the surface directly with plastic wrap chill at least two hours so it sets completely

Make the Tart Crust:

In a small bowl whisk together heavy cream egg and vanilla set aside

For food processor method combine the flour confectioners sugar and salt pulse three times to blend then add in cubed cold butter pulse until it looks like coarse crumbs

With the processor running pour in the cream egg vanilla mixture keep pulsing just until it forms a dough ball overmixing makes the crust tough

For hand mixing whisk flour sugar and salt in a medium bowl add cold butter pieces and cut in with a pastry cutter until coarse crumbs stir in the egg cream vanilla mixture kneading gently with hands if needed

Turn the dough onto a floured counter form into a one inch thick disc and wrap in plastic refrigerate at least one hour

When chilled roll the dough out to just beyond your pan size gently lay the dough into a greased tart pan pressing it evenly into corners trim excess with the rolling pin

Chill the shaped dough in pan at least ten minutes while you preheat oven to four hundred Fahrenheit

Line the crust with foil and fill with pie weights bake ten minutes at four hundred remove the foil and weights then prick the bottom with a fork reduce oven to three fifty and bake another six minutes or until light golden brown

Cool completely before moving on to filling and decorating

Assemble the Fruit Tart:

Once shell is completely cool spread chilled pastry cream evenly over the bottom using an offset spatula for a smooth base

Arrange your fruit in tight overlapping patterns starting from the outside and working towards the center vary shapes and colors for beauty

Melt apricot preserves or other jelly in a microwave safe bowl in short bursts stirring until smooth use a pastry brush to gently dab a thin layer of glaze over the arranged fruit for gloss and to keep fruit fresh

If using a tart pan with removable bottom gently lift sides away from tart base before transferring to a serving plate

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My favorite part has always been decorating with fruit once my niece and nephew each got half the tart and created their own wild fruit art masterpieces we were all giggling at their creative use of kiwi and berry stripes

Storage Tips

Store your finished tart in the refrigerator and enjoy within twenty four hours for best texture After decorating with fruit the tart will keep crisp for up to a day Cover loosely with plastic wrap to avoid crushing the fruit For longer storage prepare components ahead keep tart shell and pastry cream separate then assemble the morning you plan to serve Leftovers are still tasty for up to two days but the crust softens

Ingredient Substitutions

If you are short on time you can use a store bought pastry crust or pre made custard but homemade really makes the difference Use half and half in place of cream and milk if that is what you have For the fruit use whatever is freshest at your market peaches figs pineapple all work well For the glaze swap out apricot preserves with apple jelly or even orange marmalade

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Serving Suggestions

Serve wedges chilled and straight from the fridge for maximum refreshment I like to pile extra berries around the plate for more color Whipped cream is a nice touch on the side Smaller tartlets are perfect for brunch or tea parties If serving for a special occasion try pairing with sparkling wine

Cultural and Historical Context

Fruit tarts have deep French roots and are a beloved classic at Parisian patisseries The combination of sweet pastry creamy filling and fruit dates back to at least the eighteenth century Every region in France has its own twist with variations like the strawberry tart from Brittany or the citrus tarts of Provence What makes this dessert timeless is its adaptability across seasons and cultures

Frequently Asked Questions About Recipes

→ What type of fruit is best for a fruit tart?

Choose a variety of fresh, ripe, and firm fruits such as strawberries, kiwi, raspberries, blueberries, blackberries, and mandarin oranges. Opt for fruits that hold their shape and color well for a beautiful presentation.

→ How can I keep the tart crust crisp?

After blind-baking the crust, allow it to cool completely before adding the custard filling. This step prevents the crust from absorbing moisture and becoming soggy.

→ Can I make the pastry cream ahead of time?

Yes, the custard can be prepared up to two days in advance. Store it covered in the refrigerator with plastic wrap touching the surface to prevent a skin from forming.

→ What is the purpose of glazing the fruit?

Glazing the fruit with melted preserves enhances its shine and flavor, helping seal in moisture and maintain the fruit’s freshness and appealing look.

→ Can the tart be made in advance?

The shell and custard can be prepared ahead, but assemble the tart and add fruit and glaze close to serving time for best results and freshness.

→ What are alternatives to apricot preserves for the glaze?

If apricot preserves are unavailable, apple jelly or orange preserves work well to provide a similar glossy finish. Strain any fruit chunks for a smooth glaze.