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Fresh Fruit Tart

Meggan Hill

• Updated

5 from 347 votes

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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.

Brownie Pizza

Want to wow all your chocolate-loving friends? Tell them you’re serving Brownie Pizza for dessert! With a chewy brownie crust, sweet cream cheese frosting, colorful fruit toppings, and an apricot glaze to finish, it’s a gorgeous, delicious, show-stopping masterpiece in and of itself.

1 hour 10 minutes
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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.
Author: Meggan Hill
5 from 347 votes
ReviewPrint
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 8 servings
Course Dessert
Cuisine American
Calories 403

Equipment

Ingredients 

For the pastry cream:

For the tart dough:

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 pan, 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 in the pastry cream.
  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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Vinhi, yes! Absolutely! Just be cautious when making the custard to not overcook it. Take care and happy cooking! – Meggan

  2. This was SO GOOD. I want to try with vanilla bean next time for a softer vanilla flavor, but seriously, I love this recipe. My custard didn’t firm up as well as I’d hoped, but I think that was due to a couple factors—I only had a 9” pan, so the custard was deeper, and I’m guessing I didn’t cook long enough. It was a tad alarming when it started to thicken, so I think I pulled it off the stove prematurely. I already plan on making another this weekend though to take to some friends’ house!5 stars

    Reply

    1. Hi Katie, thank you so much for your comment! I hope the next one is a hit! – Meggan

  3. This was a wonderful recipe. Easy to follow. My bookclub members LOVED it! I will definitely make this again!5 stars

    Reply

    1. Thank you for your comment, Toby! I’m glad it was a hit! Take care! – Meggan

  4. Wow! So delicious! Came out perfect. Thanks for posting. I used blackberries, raspberries, and blueberries. I didn’t use the glaze. It was perfect.5 stars

    Reply

  5. The tart pan I bought has a removable bottom, can I remove the crust from the pan for serving and if so should I do it before or after I fill the tart with custard and fruit?

    Reply

    1. Hi Diana, great question! You’ll take the baked and cooled crust out of the pan before you fill it. You should line your tart pan with parchment paper to keep the crust from sticking, and then you just have to be careful when you take it out (use a spatula or pancake turner, for example). The crust should not crumble apart on you. Enjoy! – Meggan

    1. Hi Devyn, I’m so sorry but I haven’t tested this recipe with gluten-free flours. It might work, but I don’t want to ruin your fruit tart. Sorry about that! – Meggan

  7. I can only vouch for the crust, as its all I made, but it was absolutely delicious! delicate yet firm , held my fillings well and cut well also!5 stars

    Reply

  8. This was so delicious. I had an issue where my crust is hard, is this how it’s suppose to be or is there a way I can make it less tough?

    Reply

    1. Hi Aminta, so glad you loved the flavor! Sorry your crust was hard. This can happen if too much flour is used while rolling out the dough, or if the dough was overworked. Hope this helps and that your next one comes out amazing! – Meggan

  9. I just made this for thanksgiving, and my family loved it! I have never made one b4 and impressed myself! My family requested another for Christmas! The only alter i did was to use 1 cup of whole milk and one cup of heavy cream to make the custard cream. and iI subbed in vanilla bean paste in place of vanilla! Thanks for the great recipe!5 stars

    Reply

  10. I made this recipe for the first time last night. Took it to dinner group and everyone loved it, even though I forgot to include the apricot glaze. I would make this again in a heartbeat. I think you could cut the sugar amt. for the filling to 3/4 cup vs. 1 cup. Meggan’s directions are perfect. Great recipe and a very nice presentation. Thank you, Meggan!

    Reply

  11. Is the filling supposed to be a pudding type consistency? Mine is like a thinner pudding. I was expecting a thicker cheesecake-like consistency.

    Reply

    1. Hi Stacy, pastry cream is closer to custard rather than how thick cheesecake’s consistency is. I’m sorry it was runny, it’s possible it needed a little more time on the stove to thicken. Sorry about that. – Meggan

    1. Hi Sam, I’m so sorry it’s salty! Is it possible you used more than 1/4 teaspoon salt? The salt is there to enhance the flavor of the custard, not make it salty. Hope this helps! – Meggan

    1. Hi Carmen, the crust has little to no distinctive taste. Kind of like a pie crust but it’s not flaky. Hope this helps! – Meggan

  16. 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

    Reply

  17. 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

    Reply

  18. 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

    Reply

  19. 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.

    Reply

    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

  20. 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?

    Reply

  21. 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

    Reply

    2. Hii can i ask if you changed anything to make tartlets? i want to make mini tarts possibly using a muffin tin but i’m not sure if that’s possible so i would appreciate any tips. I dont have pie weights or dried beans, but I was thinking of taking the tarts out halfway through baking and pressing them down then putting them back into the oven. would that work? Thanks!

    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

  23. This was a hit the first time and I’m making this again! I am making it ahead of time this time around. When I make crust the night before, should I store it on the counter or in the fridge?5 stars

    Reply

    1. Hi Sarah, you can wrap it in plastic wrap and store it on the counter overnight. Thank you! – Meggan

    1. Hi Morgan, I’m sorry but I’ve never tested this so I’m not sure! Sorry about that. – Meggan

  25. I have never really attempted baking before, but due to how much l enjoy fruit tarts, l decided to try this recipe. The instructions really left no room for error if followed and read carefully. It took a good while to make, but l am sure that with even the smallest prior baking experience it’ll go by much faster. I was very happy with the result, and will definitely be making this again!5 stars

    Reply

  27. I made this for a dinner party last weekend and it was a hit! The hosts had asked me to bring a fruity dessert that would pair with their dessert wine, which had a hint of pear in it. The combination was wonderful!!5 stars

    Reply

  28. The directions for the crust should come before the custard, so the dough can be chilling while you make the custard, which can be cooled quickly over a bowl of ice. I’m half way through, but it seems like a really good recipe, not quite a French crème pâtissier since your recipe has twice the corn starch, but it does take half the time to cook.

    Reply

  29. Everyone should make this! This recipe is SPOT ON. I’m just your average home cook, but the result was restaurant quality and my family was beyond impressed (as was I). Thank you Meggan!5 stars

    Reply

  30. Hi Megan,

    I made this for Christmas and it was so so so yummy. Definitely a hit. One thing I wanted to ask, my pasty cream didn’t set well. When I cut into it, it sort of oozed out of the crust. Did I do something wrong? Curios to know for next time! Thank you!!!!

    Reply

    1. Hi Megan, I’m glad it was a hit! It’s likely the pastry cream needed a little more time on the stove to thicken. Enjoy! – Meggan

    1. Hi Alex, you should be fine! The custard just may not be as thick as it would with whole milk. Hope you enjoy! – Meggan

  32. Hi! Love this dessert. Not sure where I went wrong, but my pastry cream has more of a gelatenous, shiney consistency, rather than a creamy thick custard…and is a strange darker yellow color. Too long on the stove? It tastes decent, but certainly looks like a gel.5 stars

    Reply

    1. Hi Gary, I’m so sorry about the pastry cream! I’m not exactly sure what happened with it, but looking into it, I wonder if the custard didn’t get hot enough after returning it to your saucepan. I’m so sorry again – Meggan

    1. Hi Jackie, the butter is salted but you can use unsalted butter if you want to. – Meggan

  34. I wish I could include a photo because I am so proud of my first tart! I followed the recipe to a T and the crust was the perfect texture and had a delicious buttery flavor. I can’t wait to make this again! Thank you for sharing :)5 stars

    Reply

    1. Thanks Amanda, I’m sure it was beautiful! Feel free to post and tag us on Facebook or Instagram so we can reshare. – Meggan

  35. YUM! Made this for a family gathering for the first time and it was a HUGE hit. Followed the recipe exactly and topped the tart with lots of fruit. It was much easier than I had anticipated and would definitely be making this again.5 stars

    Reply

    1. Hi there Joe, did you scroll down to the recipe card? That’s where you’ll find the quantities and ingredients! We’re also updating our recipes to include quantities in the step by step, sorry that’s not up yet! – Meggan

    1. Hi Cassidy, it sounds like the pastry cream may have needed a little more time during step three, while thickening. It can be fixed by adding a little more cornstarch and continuing to whisk until the cream thickens. I hope this helps! – Meggan

  40. Excellent recipe. Followed directions using strawberries and blueberries, probably more than called for in recipe. Also used seedless blackberry jam as one of our friends is allergic to apricots plus I thought a blackberry glaze would enhance the color. Great recipe – will definitely make again.5 stars

    Reply

  41. How would you recommend making this recipe sugar-free? Could I sub a gluten-free flour for the crust?

    Reply

    1. Hi Percy! I’m so sorry but I haven’t tested this recipe with sugar alternatives or gluten-free flour. It might work, but I don’t want to ruin your fruit tart. Sorry about that! -Meggan

  42. My filling wasn’t thickening and now there is chunks of cooked egg in it. Is it wasted now or is there a way to save it?

    Reply

    1. Hi Emily! You can pull from the heat and pulse with an immersion blender or vigorously whisk it until creamy, for about 15 to 45 seconds. If it’s blended too much and becomes watery it can’t be fixed. If you remake it, and see the lumps starting to form, you can do this to stop it. Hope this helps! -Meggan

  43. My pastry cream turned out super gelatinous due to the cornstarch, and I don’t know why. The texture was weird and not like the creamy pastry cream I’m use to from bakeries. I only used a 1/4 cup like the instructions said. The pastry cream was thick and once I chilled it in the fridge it was super thick and gelatinous.

    Reply

    1. Hi Joelle, I’m so sorry your pastry cream came out gelatinous. When pastry cream is too firm, it usually has to do with the amount of cornstarch or the type of milk used. If the cornstarch is packed when measured, there will be too much for the mixture resulting in the cream being firm. Also, did you use whole milk? Sorry about that! – Meggan

  45. Delicious! I found that there was lots and lots of filling–even using half the filling felt like more than I needed–so I will be making a second (and maybe third!) tart with the extra filling! Maybe I just like to top my tarts with lots and lots of fruit! For reference, I typically use about half the icing in typical cake recipes.

    I would recommend making the components with lots of extra time to spare–I found myself fighting the clock on the chill time.5 stars

    Reply

  47. Not plugging another’s blog, but I read on “Kitchen Encounters” a great article on using “Clear Jel Powder, the professional’s secret weapon” to give the fruit as syrupy gloss and keep the juices in place without making the crust soggy.

    Reply

  48. I recommend making a custard filling with less eggs or more vanilla or something! The crust was amazing and loved the glaze, but the filling smelled like eggs and had an eggy taste despite following the recipe exactly, including the 2 hour chilling.4 stars

    Reply

    1. Hi Jess, I recommend whole milk! I realized the recipe didn’t say that but it does now. Sorry for the confusion. Thank you! -Meggan

    1. Hi Nancy, you can make the dough up to 5 days in advance, and the tart shell can be blind-baked the day before filling with the pastry cream (it needs to cool completely anyway!) I hope this helps! – Meggan

    1. Hi Lauren, I’m so sorry! Was it the pastry cream itself that was runny? – Meggan

    1. Hi Kelsey, we haven’t tested it with any other milk besides whole milk. I am not sure what would happen. If you are in a rush, I would look for a vegan pastry cream recipe that has been tested so you aren’t disappointed in mine. I will make a note to get ours tested with non-dairy milk so we know for the future. Thank you! -Meggan

  53. I would like to make this recipe but I do not have a removable bottom tart pan, only a standard one piece tart pan. Should I even bother trying or will my crust just break (and make me cry)? If I do try, how should I remove the tart from the pan???

    Reply

    1. Hi, Erica! You should line your tart pan with parchment paper to keep the crust from sticking, and then you just have to be careful when you take it out (use a spatula or pancake turner, for example). The crust should not crumble apart on you. Just take it out of the pan before you fill it, and you’ll be all set!! It should work perfectly. Good luck, and thank you! -Meggan

  54. Incredible recipe! I’m not an expert baker but I really wanted to try to make a fruit tart. This came out FABULOUSLY. So delicious and easy! You just need some time and patience in between all the cooling and baking. Thank you for sharing this delicious recipe!5 stars

    Reply

  55. Incredible recipe! I’m not an expert baker but I really wanted to try to make a fruit tart. This came out FABULOUSLY. So delicious and easy! You just need some patience in between all the cooling and baking. Thank you fir sharing this delicious recipe!5 stars

    Reply

  56. I was a bit anxious about making this recipe because I had never made one before. However I will be making one again, it is not my last. It was loved by all.5 stars

    Reply

  57. I just finished baking/making this! I made it with Fat Free Lactose Free milk. Soooo delicious! Thank you for a great recipe that doesn’t include heavy cream. Great recipe!5 stars

    Reply

  58. “You can use dried beans when blind-baking the crust so the crust stays flat and does not puff too high. However, you cannot eat the beans after they’ve been baked.” You get 5 stars just for that. That note made my day!5 stars

    Reply

    1. Hi Chris, I’m happy to hear that! I really don’t want anyone to have an unpleasant bean experience later on :) – Meggan

    1. Hi Maria, you don’t have to have the fan or convection setting on, but you could! I would keep an eye on the tart shell though because food cooks quicker on the convection setting. Thanks for the question! – Meggan

    1. Hi Stacey, yes, strawberry jelly tastes great. The only issue is, the color of it will show on the fruit. I don’t know if you will like that. Apricot jam tends to show up as clear, or gives a slightly golden sheen, whereas the strawberry jelly is obviously pink. So taste-wise, and performance-wise, it’s perfect. Appearance-wise, you might not love it. But you might love it! It’s totally up to you. Thanks! -Meggan

    1. Hi Salma, do you mean a store-bought pie crust? It would probably work, but I’ve never tried it. A tart crust is a totally different thing, but a pie crust probably tastes good too. I would say – if YOU like it, that’s all that matters! :) thanks! -Meggan

  64. Hi Meggan! Before baking the dough crust in the oven, do you recommend poking holes at the bottom using a fork? I’ve seen this done with other recipes and wasn’t sure what it was for. Thanks!

    Reply

    1. Hi Kimberly, whether you poke holes or not really depends on the recipe. This particular recipe doesn’t need holes poked in the bottom because you pre-bake it covered with foil and filled with pie weights (or dried beans). So this prevents it from puffing up. I have never tried baking it without the dried beans and compensating with holes in the crust. That would be a test for another day! Thanks for the question! -Meggan

  65. Made 2 of these tarts and they turned out great. It was my first time tempering anything. Thank you for the recipe and easy instructions

    Reply

  66. I accidentally added the vanilla in before cooking the mixture on the stove rather than after, is that crucial? Also what is the consistency of the tart cream supposed to be of? I followed the directions precisely, my tart cream came out to be like firm but not smooth almost chunky? Help!

    Reply

    1. Hi Emma, sorry I didn’t respond sooner! I am sure whenever you added vanilla was fine. It probably didn’t ruin anything. The cream gets firmer as it cools. Hopefully you noticed this too and were happy with the results! The texture should be like pudding. Thanks. -Meggan

    2. I had to remake the cream after I asked this initial question! Messed up with the eggs and cornstarch but it came out beautifully and delicious! I made them into mini tarts instead because that’s all the size pans I had! But just made it today in a normal pie pan size and it also turned out great! My favorite recipe and so far everyone has loved it! Thank you

  67. I tried making it but I’m disappointed that the dough feels sticky and can’t roll it out. It’s been in the fridge for over 2 hrs now. I don’t know Joe to fix it!

    Reply

    1. Hi Gaby, if it feels too sticky to roll out, just add a little more flour (flour on the counter, flour on your hands, maybe even a little more flour in the dough). I don’t know why that would happen, but just add some more flour and see if that helps. I’m so sorry about that! I wish I was there with you to see what was going on! -Meggan

  68. I plan on making this beautiful tart and would like your thoughts on making it the day before serving?? Also I’m thinking of using rum in place of the vanilla… or possibly bourbon? Thank you

    Reply

    1. Hi Carole, I am so excited for you to try it! You can make it ahead if you want, but personally I would prepare everything separately (the crust, the pastry cream, have all the fruit cut) and just build it the day you need it. If that absolutely isn’t possible, don’t skip the glaze on the fruit (the melted apricot jelly glaze?) That really helps keep the fruit from dying. My main concern here is the fruit! The rest of it is fine, but the fruit will be the first thing to look sad and ruin your presentation. So if you can hold off on adding that, that would be great. As for rum or bourbon, I haven’t personally tried this but I see other recipes on the internet that have that. So you should be fine? I think so! Good luck! -Meggan

  71. This looks amazing. I like the glaze idea.

    Tip: to press the dough evenly into the tart pan, use the side of a flat-bottomed measuring cup. If you’re looking for “perfectly pretty” that is. Its a tip taken from the Test Kitchen concerning gluten free tart crusts. :-))5 stars

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  72. Instead of cake at my wedding, we made mini tarts like this. It takes me back and yours is so pretty! I still wouldn’t mind taking a bite though, because it’s better than cake in my book. Time to revisit this pastry and make your recipe for a trip down memory lane!5 stars

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    1. Hi Melissa, what a lovely comment! That sounds so much better than a wedding cake in my opinion. Thank you so much for visiting the site and being so gracious. Take care and I hope you love the recipe if you try it!

  73. Hi Dylan, sorry your custard was thin and grainy. It’s likely your heat was too high and curdled the eggs and stopped it from thickening properly. Sorry again, Meggan

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