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Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart. You’ll also learn some baking basics, like a tart crust and pastry cream, along the way.

A fresh fruit tart.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Fresh Fruit Tart Recipe

Recipe ingredients

Labeled fresh fruit tart ingredients.

Ingredient notes

  • Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract.
  • Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
  • Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
  • Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.

Step-by-step instructions

Pastry cream

  1. In a medium saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees). Stir to prevent the milk from scalding.
Bringing milk to a temperature of 180 degrees for pastry cream.
  1. In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt.  While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
Stirring hot milk into pastry cream.
  1. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla, then pour in to a bowl. Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.
Waxed paper on the surface of a bowl of pastry cream.

Tart crust

  1. In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes. 
Creaming butter and sugar together in a mixing bowl.
  1. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together.
Beating tart dough with a hand mixer.
  1. Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
Tart dough patted in to a disk.
  1. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch.
Rolling out tart dough.
  1. Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough.
Unbaked tart dough in a curst.
  1. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds). Bake 12 minutes.
Tart dough crust with baking weights inside.
  1. Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
A baked tart crust.

Fruit Tart assembly

  1. Fill cooled tart crust with chilled pastry cream.
A tart crust with pastry cream inside and fresh fruit sitting around it.
  1. Arrange fruit in a decorative pattern. 
A decorated Fresh Fruit Tart.
  1. Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).
Brushing apricot glaze on a fresh fruit tart.

Recipe tips and variations

  • Yield: This recipe makes 1 (9-inch) tart with 8 slices (including 4 cups pastry cream).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: This fruit tart is a showpiece and should be served the day it is assembled. However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. The pastry cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
  • Butter: For a buttery pastry cream flavor, softer texture, and a lovely shine, add 2 tbsp. butter with the vanilla in Step 3 of the pastry cream.
A slice of fresh fruit tart.

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A fresh fruit tart.

Fresh Fruit Tart

Loaded with a lush assortment of seasonal berries and other fruit, there's nothing quite as lovely as a Fresh Fruit Tart. You'll also learn some baking basics, like a tart crust and pastry cream, along the way.
4.99 from 196 votes
Prep Time 20 mins
Cook Time 1 hr 40 mins
Chilling time 2 hrs
Total Time 3 hrs
Servings 8 servings
Course Dessert
Cuisine American
Calories 403

Ingredients 

For the pastry cream:

  • 2 cups whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon Salt
  • 1 teaspoon vanilla extract (see note 1)

For the tart dough:

  • 7 tablespoons butter softened
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Salt
  • 1 1/4 cups all-purpose flour sifted
  • 1/4 teaspoon baking powder

For the fruit tart:

  • 1 pint Fresh cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi (see note 2)
  • Apricot jam melted, as needed (see note 3)

Instructions 

To make the pastry cream:

  • In a medium non-aluminum saucepan over medium heat, heat milk until tiny bubbles appear on the surface, about 6 to 8 minutes (180 degrees). Stir to prevent scalding.
  • In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
  • Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla and pour in to a bowl.
  • Cover with plastic wrap, pressing it directly on to the surface of the pastry cream. Refrigerate until chilled, about 2 to 3 hours.

To make the tart dough:

  • In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes. 
  • Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt and mix until combined.
  • Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

To blind-bake the tart crust:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips. 
  • Loosely roll the dough around the rolling pin, then gently unroll it over the tart, preferably with a removable bottom (9 inches, or substitute a pie plate).
  • Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake 12 minutes.
  • Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

To assemble the fruit tart:

  • Fill cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern. 
  • Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

Recipe Video

Notes

  1. Vanilla: ½ vanilla bean, split, may be substituted for the vanilla extract.
  2. Fruit: Choose an assortment of different types, colors, and shapes. You could also decorate on a theme such as tropical (pineapple, kiwi, mango) or winter citrus (red grapefruit, blood orange, and clementine).
  3. Apricot jam: Brushing some warmed apricot glaze over your fruit is like adding a shiny top coat. It keeps the fruit hydrated and looking its best. Apple jelly works too. Strawberry jelly tastes good but will tinge the fruit pink.
  4. Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
  5. Yield: This recipe makes 1 (9-inch) tart with 8 slices.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Make ahead:This fruit tart is a showpiece and should be served the day it is assembled. However, unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake. The pastry cream can be made up to 4 days in advance. Store covered in the refrigerator with plastic wrap pressed directly on its surface.
  8. Butter: For a buttery pastry cream flavor, softer texture, and a lovely shine, add 2 tbsp. butter with the vanilla in Step 3 of the pastry cream.

Nutrition

Serving: 1sliceCalories: 403kcalCarbohydrates: 58gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 199mgSodium: 290mgPotassium: 124mgFiber: 1gSugar: 38gVitamin A: 640IUVitamin C: 1mgCalcium: 103mgIron: 1mg
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Comments

  1. I made this recipe for my partner’s birthday. I added the 2 tablespoons of butter to the cream mixture. Everyone loved it. Recipe is a keeper. Next tart I make I will tweak to make it slightly different.5 stars

  2. This recipe is perfection. I followed it exactly as written except I doubled everything to make two tarts. It is surprisingly easy to make and is so beautiful and delicious. I made it for a bridal shower and for Mother’s Day and both times it was a huge hit. My son wants it for his bday. Be careful with the tart pan – it’s easy to forget that the middle comes out. Thank you for an amazing recipe!5 stars

  3. Finding a good recipe for a fruit tart was on my bucket. This recipe is amazing!
    I did make 2 changes to the pastry cream: I used 1 whole egg and 2 yolks and reduced the sugar to 3/4 cup. Next time I would reduce the sugar to 1/2 cup, as it was still too sweet for me. The tart dough was perfect. The final result looked and tasted amazing, and the birthday girl loved it!
    The 2 egg whites were use to make waffle cones. Let’s just say that it was a delicious day…
    Thank you for sharing this recipe.5 stars

  4. this is horrible. the crust recipe does not work. I had to throw it out.

    the recipe may be in error. it says “powdered sugar” for the crust in one spot and not in another. I’ve never heard of crust made with powdered sugar.

    1. Hi Joe, I’m sorry the dough didn’t work out for you. Thank you for pointing out the error, I’ve clarified it in the recipe card. Powdered sugar is used for this dough because it combines quickly with the other ingredients and melts faster than if granulated is used. Take care and sorry again. – Meggan

  5. I am making this fruit tart as part of our family’s Easter spread this year :). In order to save time in the kitchen on the day of, I was wondering if the crust can be made two days in advance. I would wrap it, store it on the countertop, and then put it together on the day I need it. Will the baked crust hold up that long?

  6. So I used the recipe to make tartlets instead! And they came out delicious, everyone at work and home loved them! I added some whipped cream to make is a bit sweeter and it was a success.5 stars

    1. Hi Irene, I haven’t tried using oat milk myself, but I would imagine something else with fat would need to be added to make up for the whole milk. I would recommend using a recipe specifically for oat milk so your pastry cream doesn’t get ruined. Sorry about that! – Meggan

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