Fruit Tart Recipe

I’ll never forget the first time I attempted a fruit tart recipe for my mother’s birthday brunch. I was convinced it would be one of those complicated French pastries that only trained bakers could master.

Turns out, I was completely wrong.

That first attempt taught me that fruit tarts are surprisingly approachable for home bakers. Sure, I had a few mishaps along the way—my first pastry cream was a bit lumpy, and I overworked my tart dough until it was tough. But after several rounds of testing and tweaking, I’ve developed a foolproof method that works every single time.

The result? A gorgeous dessert with a buttery, crisp crust, silky vanilla pastry cream, and a rainbow of fresh fruit on top. It looks like something from a French patisserie window, but you can make it in your own kitchen with basic ingredients and tools.

What makes this recipe special is that each component can be made ahead. I usually prepare the crust and pastry cream the day before, then assemble everything a few hours before serving. This makes it perfect for dinner parties when you want to impress without the stress.

Quick Recipe Summary
Prep Time	30 minutes
Cook Time	25 minutes
Total Time	3 hours (includes chilling)
Servings	8-10 slices
Difficulty Level	Intermediate

Why You’ll Love This Fruit Tart Recipe

This fruit tart has become my go-to dessert when I want to showcase seasonal fruit at its best. The combination of textures—crisp pastry, creamy filling, and juicy fruit—creates something truly magical in every bite.

Here’s what makes this recipe stand out:

• It’s incredibly versatile: You can swap out fruits based on what’s in season or what you have on hand. I’ve made versions with summer berries, winter citrus, and even tropical fruits like mango and kiwi.
• Make-ahead friendly: Both the crust and pastry cream can be prepared 1-2 days in advance, making day-of assembly a breeze.
• Naturally impressive: This tart looks like you spent hours on it, but the actual hands-on time is quite reasonable. Your guests will think you’re a baking genius.
• Not overly sweet: Unlike many desserts, the pastry cream is lightly sweetened, letting the natural fruit flavors shine through.
• Customizable sweetness: You can adjust the sugar in both the crust and pastry cream to match your taste preferences.
• Perfect for special occasions: I’ve served this at birthdays, brunches, Easter dinners, and even as a light ending to summer barbecues.

Another favorite of mine for special occasions is this easy carrot cake recipe that never fails to impress.

Ingredients

This fruit tart comes together with simple ingredients divided into three components. I’ve learned that using quality ingredients really does make a difference, especially with something this straightforward.

For the Tart Crust (Pâte Sucrée):

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) powdered sugar
• ¼ teaspoon salt
• ½ cup (113g) cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2 tablespoons (30ml) cold water
• ½ teaspoon vanilla extract

For the Pastry Cream:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar, divided
• ¼ cup (30g) cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons (28g) unsalted butter
• 1 ½ teaspoons vanilla extract

For the Fruit Topping:

• 2 cups (300g) fresh strawberries, hulled and halved
• 1 cup (150g) fresh blueberries
• 1 cup (150g) fresh raspberries
• 2 kiwis, peeled and sliced
• ½ cup (120ml) apricot preserves
• 1 tablespoon water

Kitchen Equipment Needed

Having the right tools makes this recipe much easier. You don’t need anything fancy, but a few specific items will help you achieve professional results.

• 9 or 10-inch tart pan with removable bottom
• Food processor or pastry blender
• Rolling pin
• Medium saucepan
• Whisk
• Fine-mesh strainer
• Mixing bowls (various sizes)
• Plastic wrap
• Pie weights or dried beans
• Small saucepan for glaze
• Pastry brush
• Sharp knife
• Cutting board

You might also enjoy: Healthy Pumpkin Pie Recipe

Recommended Products for This Recipe

After making countless fruit tarts over the years, I’ve found a few products that genuinely make the process easier and improve the final result.

1. Fat Daddio’s Removable Bottom Tart Pan

I cannot emphasize enough how important a quality tart pan is for this recipe. The removable bottom makes unmolding incredibly easy, and the non-stick surface ensures your carefully crafted crust releases perfectly every time. I’ve tried cheaper versions, and they just don’t compare in terms of even browning and easy release.

Get it on Amazon

2. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Since vanilla is a star flavor in the pastry cream, using a high-quality extract makes a noticeable difference. This particular brand has a rich, complex vanilla flavor that elevates the entire tart. I use it in both the crust and the pastry cream.

Get it on Amazon

3. Mrs. Anderson’s Baking Ceramic Pie Weights

These reusable ceramic weights are perfect for blind-baking the tart crust. Unlike dried beans, they conduct heat evenly and can be used indefinitely. They prevent the crust from puffing up or shrinking during the initial bake, which is crucial for achieving that perfect crisp shell.

Get it on Amazon

4. OXO Good Grips Silicone Pastry Brush

A quality pastry brush makes applying the apricot glaze so much easier. This silicone version doesn’t shed bristles like traditional brushes, and it’s heat-resistant enough to handle the warm glaze. Plus, it’s dishwasher-safe for easy cleanup.

Get it on Amazon

Step-by-Step Instructions: How to Make Fruit Tart

Follow these detailed steps for a perfect fruit tart every time. I’ve included all the little tips and tricks I’ve learned through trial and error.

1. Prepare the Tart Crust

The foundation of any great fruit tart is the crust. This sweet pastry dough (pâte sucrée) is buttery, crisp, and just slightly sweet.

• Add the flour, powdered sugar, and salt to a food processor and pulse 2-3 times to combine.
• Scatter the cold butter cubes over the flour mixture and pulse 10-12 times until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
• In a small bowl, whisk together the egg yolk, cold water, and vanilla extract.
• With the food processor running, pour the egg mixture through the feed tube and process just until the dough starts to come together, about 10-15 seconds.
• Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together into a cohesive ball.
• Flatten the dough into a disk about 1 inch thick, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

2. Roll Out and Shape the Dough

Properly rolling and fitting the dough ensures an even crust that bakes uniformly.

• Remove the chilled dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly (it should still be cold but pliable).
• On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ⅛ inch thick, rotating the dough and adding more flour as needed to prevent sticking.
• Gently roll the dough around your rolling pin and unroll it over your tart pan, allowing it to settle naturally into the corners.
• Press the dough firmly into the bottom and up the sides of the pan, making sure there are no air pockets.
• Trim the excess dough by rolling your rolling pin across the top edge of the pan, then use your fingers to press the dough slightly above the rim (it will shrink during baking).
• Prick the bottom of the crust all over with a fork to prevent bubbling.
• Place the tart shell in the freezer for 15 minutes to firm up before baking.

3. Blind Bake the Crust

Blind baking ensures a crisp, fully cooked bottom crust that won’t get soggy from the pastry cream.

• Preheat your oven to 375°F (190°C) and position a rack in the lower third of the oven.
• Remove the tart shell from the freezer and line it with a piece of parchment paper or aluminum foil, making sure it comes up the sides.
• Fill the lined shell with pie weights, dried beans, or rice, spreading them evenly to the edges.
• Bake for 20 minutes, then carefully remove the parchment and weights.
• Return the crust to the oven and bake for an additional 5-8 minutes until the bottom is golden brown and looks dry.
• If you notice any cracks forming, brush them with a bit of beaten egg white and return to the oven for 1 minute to seal.
• Remove from the oven and let the crust cool completely in the pan on a wire rack before filling.

Read Also: Healthy Apple Pie Recipe

4. Make the Pastry Cream

This silky vanilla pastry cream is the heart of the tart. Getting it smooth and lump-free is easier than you think.

• In a medium saucepan, heat the milk over medium heat until it just begins to steam and small bubbles form around the edges (do not let it boil).
• While the milk heats, whisk together ¼ cup of the sugar, cornstarch, and salt in a medium bowl.
• Add the egg yolks to the sugar mixture and whisk vigorously for about 1 minute until the mixture is pale yellow and smooth.
• When the milk is hot, slowly pour about ½ cup of it into the egg mixture while whisking constantly (this tempers the eggs so they won’t scramble).
• Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
• Return the saucepan to medium heat and cook, whisking constantly and making sure to reach all corners of the pan, until the mixture thickens and comes to a boil, about 2-3 minutes.
• Once boiling, continue to cook for 1 minute more, whisking constantly (the mixture should be thick and pudding-like).
• Remove from heat and immediately whisk in the butter and remaining ¼ cup sugar until smooth.
• Strain the pastry cream through a fine-mesh strainer into a clean bowl to remove any lumps.
• Stir in the vanilla extract and press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
• Refrigerate until completely cold, at least 2 hours or up to 3 days.

5. Prepare the Fruit

Fresh, properly prepared fruit makes all the difference in both appearance and taste.

• Wash all berries gently under cold water and pat them completely dry with paper towels (excess moisture can make the tart soggy).
• Hull the strawberries by cutting out the green tops, then slice larger berries in half or quarters depending on their size.
• Peel the kiwis and slice them into ¼-inch rounds.
• Keep the blueberries and raspberries whole.
• If using other fruits like grapes or mandarin segments, prepare them accordingly and make sure they’re completely dry.
• Arrange the prepared fruit on a plate or cutting board so they’re ready for assembly.

6. Assemble the Tart

This is where your tart comes together and starts to look like a work of art.

• Once the pastry cream is completely chilled, give it a good whisk to smooth it out (it may have firmed up considerably in the refrigerator).
• Spread the pastry cream evenly into the cooled tart shell using an offset spatula or the back of a spoon, smoothing the top.
• Starting from the outer edge, arrange the fruit in concentric circles, working your way toward the center (I like to alternate colors for visual appeal).
• You can create a pattern with the fruit—try placing strawberry halves around the outer edge, followed by a ring of blueberries, then kiwi slices, with raspberries in the center.
• Press the fruit gently into the pastry cream so they’re secure but not buried.
• Fill any gaps with smaller berries like blueberries or raspberries to create a full, abundant look.

7. Apply the Glaze

The apricot glaze gives the tart a beautiful shine and helps preserve the fruit.

• In a small saucepan, combine the apricot preserves and water and heat over low heat, stirring occasionally until melted and smooth.
• If the preserves have large fruit chunks, strain the glaze through a fine-mesh strainer into a small bowl.
• Using a pastry brush, gently brush the glaze over all the fruit, being careful not to disturb their arrangement.
• Make sure to coat all the fruit evenly, but don’t use so much glaze that it pools at the bottom.
• Let the tart sit at room temperature for about 15 minutes to allow the glaze to set slightly.

8. Chill and Serve

The final step ensures your tart is perfectly set and ready to slice.

• Refrigerate the assembled tart for at least 1 hour before serving to allow the pastry cream to firm up and the glaze to set.
• When ready to serve, carefully remove the outer ring of the tart pan by placing the tart on a large can or bowl and gently letting the ring drop down.
• Use a large, thin spatula to transfer the tart from the pan bottom to a serving plate, or serve it directly on the pan bottom.
• Slice with a sharp knife, wiping the blade clean between each cut for neat slices.
• Serve chilled and enjoy within 6-8 hours for the best texture (the crust will begin to soften after that).

Tips for The Best Fruit Tart

These tips come from my own trial and error, and they’ll help you avoid the common pitfalls I encountered when I first started making fruit tarts.

• Keep everything cold: Cold butter in the crust and a well-chilled dough are essential for a flaky, tender pastry. If your kitchen is warm, chill the flour and even the food processor bowl before starting.
• Don’t overwork the dough: Mix just until the dough comes together. Overworking develops gluten, which makes the crust tough instead of tender and crumbly.
• Use fresh, ripe fruit: Since the fruit is raw and the star of the show, quality matters enormously. Choose fruit that’s ripe but still firm enough to hold its shape.
• Dry your fruit thoroughly: Any moisture on the fruit will make the pastry cream watery and the crust soggy. I pat my berries dry with paper towels and let them air-dry for a few minutes.
• Whisk constantly while cooking pastry cream: This prevents lumps and ensures even cooking. Don’t walk away from the stove during this step.
• Strain the pastry cream: Even if your pastry cream looks smooth, straining removes any tiny lumps and results in a silky texture.
• Chill the pastry cream thoroughly: It needs to be completely cold before spreading in the tart, or it may make the crust soggy.
• Blind bake properly: Don’t skip the pie weights, and make sure the crust is fully golden before removing it from the oven. An underbaked crust will be soft and soggy.
• Assemble close to serving time: While components can be made ahead, assemble the tart no more than 6-8 hours before serving for optimal texture.
• Use a variety of fruits: Different colors and textures make the tart more visually appealing and interesting to eat.
• Warm the glaze slightly: If the glaze is too thick to brush on, warm it gently. If it’s too thin, let it cool slightly.
• Score the crust edge: If your crust edge is uneven, use a sharp paring knife to trim it after blind baking for a neat appearance.

Another fantastic dessert that’s perfect for special occasions: Authentic Italian Tiramisu

Serving Suggestions

A fruit tart is stunning on its own, but here are some ways I like to serve it for different occasions.

This dessert is elegant enough to stand alone as the finale to a special dinner. I usually serve it with a dollop of lightly sweetened whipped cream on the side.

For afternoon tea or a garden party, slice the tart into small wedges and serve alongside other delicate treats. It pairs beautifully with coffee or champagne.

• Vanilla ice cream or gelato: The cold, creamy contrast is perfect with the crisp crust and fresh fruit
• Whipped mascarpone: Mix mascarpone cheese with a bit of powdered sugar and vanilla for an Italian-inspired accompaniment
• Fresh mint leaves: A small sprig of mint on each plate adds a pop of color and a refreshing aroma
• Berry coulis: Blend additional berries with a touch of sugar and lemon juice, then strain for a beautiful sauce
• Candied lemon zest: These delicate strips add a sophisticated citrus note
• Lemon curd: Serve a small dollop on the side for those who love extra tanginess
• Homemade Biscuits: For a breakfast or brunch presentation, serve smaller tart slices with warm biscuits
• Sparkling wine: A glass of Prosecco or champagne makes this feel like a celebration
• Hot tea: Earl Grey or chamomile tea complements the vanilla and fruit beautifully

Variations of Fruit Tart

One of the best things about this fruit tart recipe is how adaptable it is. Here are variations I’ve tried and loved over the years.

• Lemon tart variation: Replace the vanilla pastry cream with lemon curd for a tangy, citrus-forward version. Top with fresh berries and candied lemon slices.
• Chocolate cream tart: Make chocolate pastry cream by adding 4 ounces of melted dark chocolate to the finished pastry cream. Top with strawberries and a drizzle of ganache.
• Tropical fruit tart: Use mango slices, pineapple chunks, passion fruit, and sliced papaya for an exotic twist. Use pineapple preserves for the glaze.
• Berry-only tart: Stick to a single type of berry or a mix of strawberries, blueberries, raspberries, and blackberries for a classic look.
• Stone fruit tart: In summer, use sliced peaches, nectarines, plums, and apricots. Brush with peach or apricot glaze.
• Citrus tart: Arrange segments of blood orange, cara cara orange, grapefruit, and mandarin for a stunning winter version.
• Fig and grape tart: Fresh figs cut in half and red grapes create an elegant fall presentation.
• Mini individual tarts: Make 6-8 mini tarts using 4-inch tart pans instead of one large tart. These are perfect for parties.
• Almond pastry cream: Add ¼ cup of almond paste to the pastry cream for a subtle nutty flavor.
• Coconut cream variation: Replace ½ cup of the milk with coconut milk and add ½ teaspoon coconut extract to the pastry cream.
• Gluten-free version: Use a gluten-free flour blend in place of all-purpose flour in the crust.
• Vegan adaptation: Use vegan butter in the crust, and make a coconut milk-based pastry cream thickened with cornstarch instead of eggs.

For something completely different but equally impressive, try these Pumpkin Snickerdoodle Cookies.

Storage and Reheating

Proper storage keeps your fruit tart fresh and beautiful for as long as possible.

• Assembled tart: Cover loosely with plastic wrap and refrigerate for up to 1 day. The crust will begin to soften after 6-8 hours, so it’s best enjoyed the day it’s assembled.
• Unbaked tart shell: Wrap the shaped, unbaked shell tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
• Baked tart shell: Once completely cooled, wrap the baked shell in plastic wrap and store at room temperature for up to 2 days, or freeze for up to 1 month.
• Pastry cream: Store in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate for up to 3 days.
• Prepared fruit: Keep washed and cut fruit in airtight containers in the refrigerator for up to 1 day before assembly.
• Leftover slices: Cover individual slices with plastic wrap and refrigerate for up to 2 days. The texture won’t be quite as crisp, but it will still taste delicious.
• Freezing note: I don’t recommend freezing the assembled tart, as the fruit will become watery and mushy when thawed, and the pastry cream will separate.
• Make-ahead strategy: For the best results, bake the crust and make the pastry cream up to 2 days ahead. Store them separately and assemble the tart on the day you plan to serve it.

Nutritional Facts

Here’s the approximate nutritional information per slice (based on 10 servings):

• Calories: 285
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 115mg
• Total Carbohydrates: 37g
• Dietary Fiber: 2g
• Sugars: 21g
• Protein: 5g
• Vitamin C: 35% DV
• Calcium: 6% DV
• Iron: 8% DV

Note that nutritional values will vary depending on the specific fruits used and the size of your slices. The fresh fruit topping adds beneficial vitamins, antioxidants, and fiber while keeping the overall sugar content reasonable.

You might also enjoy: Pumpkin Oatmeal Cookies

Health Benefits of Key Ingredients

While this fruit tart is definitely a dessert, it does contain several ingredients with nutritional benefits worth noting.

Fresh berries are nutritional powerhouses packed with antioxidants, particularly anthocyanins, which give them their vibrant colors. These compounds have been linked to improved heart health and reduced inflammation. Berries are also high in vitamin C, which supports immune function and skin health, and they’re an excellent source of dietary fiber.

• Strawberries: Provide more vitamin C per serving than oranges and contain folate and potassium
• Blueberries: Known as a superfood, they’re rich in antioxidants that may support brain health and memory
• Raspberries: Contain the highest fiber content of common berries and provide vitamin K and manganese
• Kiwis: Packed with vitamin C, vitamin K, and vitamin E, plus they contain actinidin, an enzyme that aids digestion
• Eggs: In both the crust and pastry cream, eggs provide high-quality protein and important nutrients like choline and vitamin D
• Milk: Contributes calcium for bone health and provides protein and vitamin D
• Butter: While high in saturated fat, it contains fat-soluble vitamins A, D, E, and K, and provides rich flavor that satisfies in smaller amounts
• Vanilla: Contains small amounts of antioxidants and has been shown to have calming properties

FAQs About Fruit Tart

1. Can I use frozen fruit for this tart?

I really don’t recommend using frozen fruit for this recipe. Frozen fruit releases a lot of moisture as it thaws, which will make your pastry cream watery and your crust soggy. Fresh fruit maintains its texture and provides the best presentation and taste. If fresh berries are out of season or too expensive, consider using alternative fresh fruits like citrus segments, grapes, or kiwi instead.

2. How far in advance can I make this fruit tart?

You can make the individual components well ahead of time. The tart shell can be baked up to 2 days in advance and stored at room temperature, or frozen for up to a month. The pastry cream can be made up to 3 days ahead and kept refrigerated. However, I recommend assembling the tart no more than 6-8 hours before serving for the best texture and appearance. The crust will begin to soften from the moisture in the pastry cream and fruit after that time.

3. What’s the best way to prevent a soggy tart crust?

There are several key steps to prevent sogginess. First, make sure to blind bake the crust completely until it’s golden brown and dry to the touch. Second, ensure your pastry cream is completely chilled and thick before spreading it in the shell. Third, dry your fruit thoroughly after washing—excess moisture is a major culprit. Finally, if you brush the baked crust with a thin layer of melted white chocolate before adding the pastry cream, it creates a moisture barrier that keeps the crust crisp longer.

Read Also: Coconut Cream Pie Recipe

4. Can I make mini fruit tarts instead of one large tart?

Absolutely! Mini fruit tarts are perfect for parties and easier to serve. Use 4-inch tart pans with removable bottoms and divide the dough among 6-8 pans. The blind baking time will be slightly shorter—about 12-15 minutes with the weights, then 3-5 minutes without. You’ll need less pastry cream per tart, but the recipe makes enough to fill all the mini tarts. They’re adorable and guests love having their own individual dessert.

5. What if my pastry cream turns out lumpy?

Don’t panic—lumpy pastry cream is easily fixed! The most important step is straining the cooked pastry cream through a fine-mesh strainer while it’s still hot. Use a spatula or the back of a spoon to press it through, and this will catch any lumps. If you notice lumps forming during cooking, remove the pan from heat immediately and whisk vigorously, or use an immersion blender to smooth it out. The key to preventing lumps in the first place is constant whisking while the pastry cream cooks, making sure to reach all the corners of the pan.

Final Thoughts

This fruit tart recipe has earned a permanent spot in my dessert rotation, and I think it’ll become one of your favorites too. It strikes that perfect balance between looking impressive and being achievable for home bakers.

What I love most is how this tart transforms simple ingredients into something truly special. There’s a real sense of accomplishment when you pull back that tart ring and reveal the beautiful creation underneath. The crisp, buttery crust paired with smooth vanilla cream and jewel-toned fresh fruit makes every slice a celebration.

I hope you’ll give this fruit tart recipe a try for your next special occasion or whenever you want to treat yourself to something beautiful. Start with my basic recipe, then feel free to experiment with different fruit combinations based on the season and your preferences. Once you’ve mastered the technique, the possibilities are endless.

If you make this tart, I’d love to hear how it turns out! Share your experience in the comments below, and let me know what fruit combinations you tried. Happy baking!

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