French · Dessert · Hard
Fruit Tart
Buttery pastry shell filled with vanilla custard and glazed fresh fruit. The jewel box of French patisserie.
The whole recipe in 60 seconds
Fruit Tart, in 5 ideas
- Blind baking with pie weights keeps the shell flat and crisp.
- Press plastic wrap directly on the custard surface to prevent a skin from forming.
- Arrange fruit while the idea is fresh: rows, rings, or a mosaic all look stunning.
- The jam glaze is not just pretty; it keeps the fruit from drying out.
- Assemble the day you serve it; the shell softens after a day with custard.
What you need
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup butter, cold and cubed
- 1/4 cup sugar
- 1 egg yolk
- 2 tbsp ice water
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 3 cups mixed fresh fruit (berries, kiwi, mango)
- 1/4 cup apricot jam, melted
How to make it
Directions
- Rub the butter into the flour and sugar until crumbly. Add the yolk and ice water; form a dough. Chill 30 minutes.
- Roll out, line a 9-inch tart pan, prick the base, and blind bake at 375F for 20 minutes until golden. Cool.
- Heat the milk until steaming. Whisk sugar, yolks, and cornstarch; temper with hot milk.
- Return to the heat and whisk until thick, 3 minutes. Stir in vanilla, cover with plastic on the surface, and chill.
- Spread the cold custard in the shell and arrange the fruit in overlapping rows.
- Brush the fruit with melted apricot jam for shine. Chill 1 hour before serving.
Money saver. Buy fruit the day before and no earlier. Even slightly tired berries look dull under the glaze.