Description
A show-stopper dessert with a buttery crust, creamy vanilla filling, and a crown of fresh, glistening fruit. This fruit tart is elegant, versatile, and surprisingly easy to make.
Ingredients
1 1/4 cup all-purpose flour
1/3 cup powdered sugar
1/2 cup unsalted butter (cold, cubed)
1 egg yolk
1 1/2 cups whole milk
1/2 cup sugar
3 tbsp cornstarch
2 tsp pure vanilla bean
Fresh fruit (berries, kiwi, peaches, etc.)
1/4 cup apricot preserves (for glaze)
Instructions
1. In a mixing bowl, combine flour, powdered sugar, and butter with your fingertips until crumbly. Add egg yolk and form a ball.
2. Flatten dough, wrap in plastic, and chill for 30 minutes.
3. Roll the dough into a disk and press into a 9-inch tart pan. Prick the bottom with a fork.
4. Bake at 375°F for 20–25 minutes or until golden brown. Let cool completely.
5. For pastry cream, heat milk until steamy. Whisk sugar, cornstarch, and egg yolks in a separate bowl.
6. Gradually add hot milk to the yolk mixture, then return to the pan and cook until thickened (2–3 minutes). Add vanilla and cool.
7. Spread chilled pastry cream into the tart shell.
8. Top with sliced fresh fruit in your desired pattern.
9. Melt apricot preserves with a splash of water, strain, and brush over fruit for a glossy finish.
Notes
Substitute almond flour for a nutty crust or coconut oil for a dairy-free option.
Use any seasonal fruit—berries, kiwi, peaches, mango, or apples.
Brush baked tart shell with melted chocolate before adding filling to prevent sogginess.
Store completed tart in fridge up to 2 days; assemble close to serving time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 45mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: fruit tart, pastry cream, tart crust, easy dessert, summer dessert