Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

French Fruit Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 38 reviews

  • Author: Ezabella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://kitchenloving.com/french-fruit-tart-recipe/