If you’re looking for a dessert that’s truly a feast for the eyes and the palate, this French Fruit Tart Recipe is an absolute showstopper. Fresh, colorful fruit sits atop a luxuriously creamy custard nestled in a crispy, buttery tart shell, all finished with a delicate glaze that adds just the right touch of sweetness and shine. This classic European dessert celebrates the best flavors of spring and summer, and once you make it, you’ll see why it’s a beloved staple in patisseries everywhere. Dive into this recipe and treat yourself and your guests to a slice of pure delight that’s as stunning as it is delicious.
Ingredients You’ll Need
The beauty of this French Fruit Tart Recipe lies in its straightforward but carefully chosen ingredients. Each adds a specific texture, flavor, or visual pop that comes together to create something truly exceptional. From the buttery tart crust to the silky pastry cream and fresh fruit, every component plays a crucial role in the final masterpiece.
- Whole milk (1 1/2 cups): Provides the creamy base for the pastry cream, giving it richness and a silky texture.
- Heavy cream (1/2 cup + 1 tablespoon): Adds an indulgent smoothness to the pastry cream and a touch of moisture to the crust.
- Granulated sugar (1/2 cup divided): Sweetens both the custard and the crust, balancing the tartness of the fruit.
- Salt (pinch + 1/4 teaspoon): Enhances the flavors, especially the buttery notes in the crust and cream.
- Cornstarch (3 tablespoons): The thickening agent that helps the pastry cream set perfectly without any lumps.
- Egg yolks (5 for cream + 1 for crust): Add richness and help bind the cream and crust.
- Cold salted butter (8 tablespoons + 4 tablespoons): Creates a flaky, tender crust and adds a silky finish to the cream.
- Vanilla bean paste (1 1/2 teaspoons) and vanilla extract (1/2 teaspoon): Provide a warm vanilla flavor that lifts the entire tart.
- All-purpose flour (1 1/4 cups): The foundation of the crust, ensuring structure and crunch.
- Powdered sugar (2/3 cup): Delicately sweetens and tenderizes the dough to keep it light.
- Fresh fruit – kiwis (3), strawberries (10-12), mandarin oranges (1/2 cup), blueberries (1/2 cup), raspberries (1/4 cup): These add vibrant color, varied flavor, and juicy freshness to each bite.
- Apple jelly or apricot preserves (1/2 cup): Used as a glaze to give the fruit a beautiful shine and a subtly sweet finish.
How to Make French Fruit Tart Recipe
Step 1: Make the Pastry Cream
Begin by heating the milk, heavy cream, and half of the sugar in a saucepan until it’s just simmering—careful not to boil it. Meanwhile, whisk together the remaining sugar, a pinch of salt, cornstarch, and egg yolks until the mixture is smooth and pale. Temper the yolks by slowly whisking in some of the hot milk mixture, then pour everything back into the saucepan. Cook gently while whisking constantly until thickened and creamy. Finish by stirring in the cold butter and vanilla bean paste until perfectly smooth. Cover the surface directly with plastic wrap and chill for about 3 hours to set beautifully.
Step 2: Prepare the Tart Shell
Whisk the egg yolk, heavy cream, and vanilla extract to add moisture and flavor to your dough. Combine the flour, powdered sugar, and salt in a food processor, then pulse in the cold butter until the mixture turns into coarse crumbs. Slowly add your egg mixture and pulse until the dough just comes together—be cautious not to overwork it to keep it tender. Wrap the dough into a disk and chill for an hour to make it easier to roll out. Roll the dough slightly larger than your 9-inch tart pan, then carefully press it into the pan, trimming edges neatly. Freeze for 30 minutes to help it keep its shape during baking. Blind bake with foil and pie weights to prevent puffing, then remove and bake a little longer until golden and fragrant. Let cool completely.
Step 3: Assemble the Tart
Once your shell is cool, spread the chilled pastry cream evenly in the bottom. Arrange sliced kiwi, strawberries, mandarin oranges, blueberries, and raspberries in beautiful overlapping patterns — creativity here is encouraged, as it turns this dessert into art on a plate. Finally, melt your fruit preserves and gently brush them over the arranged fruit to add gloss and a touch of extra sweetness. Chill briefly if you like, then slice and serve.
How to Serve French Fruit Tart Recipe
Garnishes
A light dusting of powdered sugar adds a snowy effect that’s charming and sweet, or for a fresh twist, you can sprinkle some finely chopped mint leaves or edible flowers. These little touches elevate the tart’s presentation and complement the fresh fruit beautifully.
Side Dishes
This tart pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to enrich the overall dessert experience. If you want to keep it lighter, a simple cup of fresh herbal tea or sparkling water with a lemon twist offers a refreshing balance to the richness.
Creative Ways to Present
For an impressive dessert buffet, serve mini versions of this French Fruit Tart Recipe using small tart pans or even muffin tins. You can also plate single slices with a drizzle of fruit coulis or a sprinkle of toasted nuts to add textural contrast and a gourmet flair.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be kept refrigerated in an airtight container to preserve the freshness of the fruit and the cream. It’s best eaten within 2 days for maximum flavor and texture, as the crust may soften over time.
Freezing
While the tart shell can be frozen before baking, it’s not ideal to freeze the fully assembled tart because the pastry cream and fruit may not maintain their texture after thawing. If you prepare the shell and cream ahead, freeze the shell and keep the cream and fruit fresh until assembly day.
Reheating
This dessert is best served chilled, so no reheating is necessary. However, if you want to refresh the tart shell after refrigeration, briefly warm slices in a low-heat oven for a couple of minutes to bring back some crispness before adding the cream and fruit.
FAQs
Can I use frozen fruit for this French Fruit Tart Recipe?
Fresh fruit is highly recommended for the best texture and flavor, especially since frozen fruit tends to release water when thawed and can make the tart soggy. If you must use frozen, drain it well and pat it dry before arranging.
What can I substitute for vanilla bean paste?
If you don’t have vanilla bean paste, pure vanilla extract works perfectly and will still provide that comforting vanilla aroma and flavor essential to the pastry cream and crust.
How long does the pastry cream take to chill?
Chilling the pastry cream thoroughly, about 3 hours or overnight, is important so that it firms up enough to hold the fruit and not run. Patience here is worth the luscious, stable cream you get.
Can I make the tart crust without a food processor?
Absolutely! You can cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Just be sure to work quickly to keep the butter cold for a flaky crust.
Is this French Fruit Tart Recipe suitable for special occasions?
Definitely! Its elegance and vibrant presentation make it a perfect centerpiece dessert for holidays, birthdays, garden parties, or any special celebration that calls for something both beautiful and delicious.
Final Thoughts
There’s something truly magical about creating and sharing this French Fruit Tart Recipe. It combines simple, wholesome ingredients with classic techniques to produce a dessert that feels luxurious but accessible. Whether you’re serving it at a family gathering or just indulging on a sunny afternoon, this tart promises smiles and happy taste buds all around. I can’t wait for you to try it and make it your own!
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French Fruit Tart Recipe
- Total Time: 4 hours 5 minutes
- Yield: 12 servings
Description
This French Fruit Tart is a vibrant and elegant dessert featuring a crisp, buttery pastry crust filled with rich, creamy vanilla pastry cream and topped with an array of fresh, colorful fruits. Finished with a glossy fruit tart glaze, it is perfect for spring and summer gatherings or as a stunning dessert for special occasions.
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
Pastry Crust
- 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
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
- 1/2 cup apple jelly or apricot preserves, warmed
Instructions
- Prepare Pastry Cream: In a medium saucepan over medium-high heat, combine whole milk, heavy cream, and half of the granulated sugar, stirring occasionally until the mixture reaches a simmer. In a separate bowl, whisk together the remaining sugar, salt, cornstarch, and egg yolks until pale and creamy. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them. Pour the tempered egg mixture back into the saucepan with the hot milk, reduce heat, and whisk constantly until the mixture thickens and bubbles form on the surface. Remove from heat, then whisk in the cold butter chunks and vanilla bean paste until smooth. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 3 hours until chilled and set.
- Make the Tart Shell Dough: 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 cold butter pieces and pulse about 15 times until the mixture resembles coarse meal. While the processor is running, pour in the egg yolk mixture through the feed tube and continue processing until the dough just comes together around the blade. Turn the dough out onto plastic wrap, form into a 6-inch disk, wrap tightly, and refrigerate for 1 hour. Let the dough sit at room temperature for 10 minutes before rolling out.
- Roll and Bake Tart Shell: On a lightly floured surface, roll out the dough until it’s slightly larger than a 9-inch tart pan. Transfer the dough by rolling it onto the rolling pin and then easing it into the pan, pressing gently into the edges and fluted sides. Trim the excess dough with the rolling pin so it creates a clean edge and patch any thin spots as needed. Freeze the tart shell for 30 minutes. Preheat oven to 375°F (190°C). Line the chilled tart shell with a double layer of foil, fill with pie weights, and bake for 30 minutes, rotating halfway through. Remove weights and foil, then bake another 5-10 minutes until golden and fully baked. Cool completely before filling.
- Assemble the Tart: Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the sliced kiwis, strawberries, mandarin oranges, blueberries, and raspberries decoratively on top, overlapping slices and adding berries in the center for visual appeal.
- Glaze the Fruit: Melt the apple jelly or apricot preserves in a small saucepan or microwave until smooth. Using a pastry brush, gently coat the fruit with the melted glaze to add shine and help preserve freshness. Use only as much glaze as needed. Slice and serve the tart fresh.
Notes
- For best results, use fresh, ripe fruit to enhance flavor and appearance.
- Chilling the pastry cream and tart dough is important for proper texture and ease of handling.
- The pastry cream can be made a day ahead and kept refrigerated.
- If you don’t have pie weights, dried beans or rice can be used to blind bake the tart shell.
- Store the assembled tart in the refrigerator and consume within 1-2 days for optimal freshness.
- Prep Time: 3 hours 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
