I made a Classic Fruit Tart with a sweet, crisp pastry crust, rich vanilla custard and fresh ripe fruit lightly brushed with the easiest glaze, finished to resemble lemon blossoms.

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I keep coming back to this Classic Fruit Tart because it looks like something too fancy for a weeknight, but it’s strangely addictive. The glossy arrangement of assorted fresh fruit catches every eye and makes people ask questions before they taste it.

I whisper I add a splash of vanilla extract to the filling, which somehow wakes up the fruit and keeps it from being too sweet. There’s a flaw in every perfect thing and I like that, it makes it feel real.

It’s one of those desserts that makes guests lean in closer, wanting to know your secret.

Ingredients

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All purpose flour, gives structure and carbs, little fiber, not very nutrient dense.
Butter, rich in fat and flavor, makes crust flaky, adds calories.
Egg yolks, high in fat and protein, help thicken custard, creamy texture.
Whole milk, provides creaminess and calcium, boosts protein and fat content.
Sugar, adds sweetness and browning, mostly empty calories, balances tart fruit.
Cornstarch, pure starch, thickens custard quickly, no extra flavor, gluten free.
Fresh fruit, provides fiber vitamins and brightness, makes tart colorful and lively.
Apricot jam, makes shiny glaze, adds sweetness and slight tartness, seals fruit.

Ingredient Quantities

1 1/4 cups all purpose flour (about 155 g)

1/2 cup powdered sugar (60 g)

1/4 teaspoon salt

8 tablespoons cold unsalted butter (113 g) cubed

1 large egg yolk

1 teaspoon vanilla extract

1 tablespoon ice cold water or heavy cream

2 cups whole milk (480 ml)

1/2 cup granulated sugar (100 g)

4 large egg yolks

1/4 cup cornstarch (about 32 g)

2 tablespoons unsalted butter (28 g)

1 teaspoon vanilla extract

zest of 1 lemon (optional)

pinch of salt

1/2 cup apricot jam or preserves (160 g)

2 tablespoons water

1 teaspoon fresh lemon juice

about 1 lb (450 g) assorted fresh fruit for topping (strawberries, kiwi, blueberries, raspberries, peaches or mango)

How to Make this

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1. Make the crust: in a bowl whisk 1 1/4 cups all purpose flour, 1/2 cup powdered sugar and 1/4 teaspoon salt; cut in 8 tablespoons cold cubed unsalted butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits. Add 1 large egg yolk, 1 teaspoon vanilla extract and 1 tablespoon ice cold water or heavy cream, mix just until it comes together, dont overwork it. Form into a flat disk, wrap and chill at least 30 minutes.

2. Press and blind bake the shell: preheat oven to 350°F (175°C). Press chilled dough evenly into a 9 inch tart pan with removable bottom (or roll between parchment to fit), trim edges, prick the bottom lightly with a fork. Chill in the fridge 10 minutes, then line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 8 to 12 minutes until golden. Let cool completely in the pan.

3. Start the pastry cream: in a medium bowl whisk 1/2 cup granulated sugar with 4 large egg yolks until pale. Whisk in 1/4 cup cornstarch and a pinch of salt until smooth.

4. Heat the milk: in a saucepan warm 2 cups whole milk with the zest of 1 lemon if using and 1 teaspoon vanilla extract until steaming and just about to simmer. Remove from heat.

5. Temper and thicken: slowly pour about a third of the hot milk into the egg mixture while whisking vigorously to temper. Pour that back into the saucepan, return to medium heat and whisk constantly until it thickens and comes to a gentle boil, keep cooking and whisking 30 to 60 seconds so the cornstarch cooks through.

6. Finish the cream: remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. Strain the pastry cream through a fine mesh sieve into a clean bowl to get rid of any bits, press plastic wrap directly onto the surface to prevent a skin from forming, cool to room temperature then refrigerate until cold and set.

7. Prep the fruit: wash and dry about 1 pound assorted fresh fruit (strawberries sliced, kiwi peeled and sliced, blueberries, raspberries, peach or mango sliced). Pat fruit dry so the glaze sticks better.

8. Assemble the tart: unmold the cooled tart shell, spoon or pipe the chilled pastry cream into the shell and smooth the top, arrange the fresh fruit on top in whatever pattern you like.

9. Make and brush the glaze: in a small saucepan warm 1/2 cup apricot jam with 2 tablespoons water and 1 teaspoon fresh lemon juice until melted and smooth, strain if needed, then brush a thin coat over the fruit while the glaze is warm. If it stiffens, warm gently again.

10. Chill and serve: refrigerate the tart 30 minutes so the glaze sets, then serve the same day for best texture. Leftovers keep covered in the fridge 1 to 2 days, crust will soften a bit but still tastes great.

Equipment Needed

1. 9-inch tart pan with removable bottom
2. Oven and a rimmed baking sheet to catch any drips
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons (kitchen scale if you weigh ingredients)
5. Pastry cutter or a fork (you can use your fingers too)
6. Whisk
7. Medium saucepan for heating milk and glaze
8. Fine mesh sieve to strain the pastry cream and glaze
9. Pastry brush to glaze the fruit
10. Parchment paper and pie weights or dried beans for blind baking

FAQ

Q: How do I stop the tart crust from shrinking when I bake it? A: Chill the dough really well after you press it into the pan, then dock it with a fork. Blind bake with parchment and weights (beans or pie weights) until the edges set, then remove weights and finish browning. Don’t overwork the dough and try not to stretch it when fitting it into the pan — that’s what makes it pull back.

Q: Can I make the pastry cream and crust ahead of time? A: Yes. Pastry cream keeps 1 to 2 days in the fridge if you press plastic right on the surface so it wont form a skin. The baked shell can be stored airtight for 1 day at room temp or frozen up to a month. Assemble the tart the day you serve for best texture.

Q: My pastry cream is lumpy, what now? A: First, push it through a fine mesh sieve to remove lumps. If its still grainy, warm it gently over low heat while whisking, or blitz it with an immersion blender till smooth. If it’s broken or curdled, temper with a little hot milk and whisk, or strain then chill.

Q: How do I keep the fruit from getting soggy or weeping on the tart? A: Use ripe but not overripe fruit and pat berries very dry after rinsing. Arrange fruit just before serving and brush with a thin apricot glaze (warm jam plus a little water and lemon) to lock in shine and slow weeping.

Q: Can I use non dairy milk or make this tart vegan? A: You can swap whole milk for full fat coconut milk or a richer oat milk, but the cream may be a bit thinner. Use vegan butter and a cornstarch based custard or commercial vegan pastry cream. Texture and flavor will change, so taste and adjust sweetness.

Q: Any quick hacks to make assembly easier or more foolproof? A: Chill the filled shell slightly before arranging fruit so the cream firms up, slice fruit evenly so it looks tidy, and use rounded spoons or cookie cutters as templates for concentric fruit arrangements. Also thinning the apricot jam with a splash of water and lemon makes glazing fast and even.

Fresh Fruit Tart Recipe Substitutions and Variations

All purpose flour: use an equal weight 1:1 gluten free all purpose blend (155 g) or swap for pastry flour (same weight) for an even more tender crust, just chill the dough a bit longer since GF blends can behave different.
Cold unsalted butter: replace with cold vegan stick butter 1:1 or with solid coconut oil 1:1, your crust will still work but coconut gives a slight coconut taste and can be a touch more crumbly.
Whole milk (for pastry cream): use unsweetened oat or soy milk 1:1 for a dairy free option, or use full fat canned coconut milk 1:1 for extra richness but expect some coconut flavor; if using low fat dairy add 1 to 2 tablespoons heavy cream to mimic whole milk.
Cornstarch (thickener): swap with tapioca starch or arrowroot 1:1 for a glossy, fast setting cream, or use about 1/2 cup all purpose flour instead of 1/4 cup cornstarch if you dont have starches, but cook a little longer to remove raw flour taste.

Pro Tips

– Keep the dough cold and don’t overwork it. If the butter softens while you press it into the pan, stick the disk or the filled pan in the freezer for 10 minutes then finish. Cold butter = flakier, less shrinkage, and easier to handle.

– When you temper the eggs for the pastry cream, go slowly and whisk like mad. Then bring the custard to a real gentle boil and keep it there for 30 to 60 seconds so the cornstarch loses that raw taste. If it gets a little lumpy, run it through a fine sieve or blitz with an immersion blender, then press plastic wrap onto the surface while it cools so a skin doesn’t form.

– Pat every piece of fruit completely dry before glazing, and only brush a very thin coat of warm jam glaze. Too much glaze or wet fruit will make the top go soggy fast. For a longer lasting shiny finish, stir a teaspoon of unflavored gelatin (bloomed and melted) into the warm jam before brushing.

– Assemble close to serving time when possible. High juice fruits like berries or peaches weep sooner, so add those last minute or keep them separate and arrange right before you plan to eat. Also, cool the baked shell completely before filling, otherwise the pastry cream will loosen and thin out.