Beautiful Fresh Fruit Tart Recipe | Easy Summer Dessert with Fresh Fruit
A fresh fruit tart looks impressive, tastes bright and creamy, and comes together more easily than you might think. With a crisp, buttery crust, a smooth vanilla pastry cream, and a colorful crown of juicy fruit, it’s a dessert that feels special without being fussy. This version uses simple techniques and pantry-friendly ingredients you likely already have.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- ½ cup (65 g) powdered sugar
- ¼ tsp fine sea salt
- ½ cup (113 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp ice water, as needed
- 1 tsp vanilla extract (optional)
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- 3 tbsp cornstarch
- ⅛ tsp fine sea salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp pure vanilla extract (or 1/2 vanilla bean, seeds scraped)
- 4–5 cups mixed fresh fruit (e.g., strawberries, blueberries, raspberries, blackberries, kiwi, mango, peaches, nectarines)
- ¼ cup apricot jam or apple jelly (for glaze)
- 1–2 tsp water (to loosen glaze)
- Fresh mint leaves (optional, for garnish)
Instructions
- Make the crust dough: In a bowl, whisk the flour, powdered sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Stir in the egg yolk, vanilla, and just enough ice water to bring the dough together without it getting sticky.
- Chill: Press the dough into a flat disk, wrap, and chill for 30–45 minutes. Chilled dough rolls cleaner and shrinks less in the pan.
- Roll and fit: On a lightly floured surface, roll the dough into a 12-inch circle for a 9-inch tart pan with a removable bottom. Ease it into the pan, pressing into the edges. Trim the top flush with the rim. Prick the base with a fork.
- Blind-bake: Freeze the lined pan for 10–15 minutes. Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake 10–12 minutes more, until golden and crisp. Cool completely.
- Cook the pastry cream: In a saucepan, warm the milk until steaming. In a bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth. Slowly whisk in the hot milk. Return mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling, 1–3 minutes.
- Finish the cream: Remove from heat. Whisk in butter and vanilla until silky. Press plastic wrap directly on the surface to prevent a skin. Cool to room temperature, then chill until cold.
- Prep the fruit: Wash and dry fruit gently. Slice larger fruits like strawberries, kiwi, peaches, and mango. Keep berries mostly whole for a tidy look.
- Fill and smooth: Stir the chilled pastry cream to loosen. Spread it evenly in the cooled crust, smoothing the top with an offset spatula.
- Arrange the fruit: Start from the outside and work inwards, creating circles or patterns. Alternate colors and shapes for a balanced, beautiful top.
- Glaze: Warm the apricot jam with 1–2 teaspoons of water until thin and glossy. Strain if needed. Lightly brush over the fruit to add shine and help preserve freshness.
- Chill briefly and serve: Refrigerate 30–60 minutes to set, then slice with a sharp knife. Wipe the blade between cuts for clean slices.