Description
This classic French Fruit Tart features a buttery, golden tart shell filled with smooth, creamy pastry cream and topped with a vibrant assortment of seasonal fresh fruits. Finished with a glossy glaze of warmed apple jelly or apricot preserves, this elegant dessert is perfect for special occasions or a delightful treat anytime.
Ingredients
Scale
Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar (divided)
- 3 tablespoons cornstarch
- 5 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Tart Shell
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- Pinch of salt
- 8 tablespoons cold salted butter, cut into chunks
- 1 egg yolk
- 1 tablespoon heavy cream (for egg yolk mixture)
Assembly
- Seasonal fresh fruits (kiwis, strawberries, blueberries, raspberries, mandarin oranges), sliced
- 1/2 cup apple jelly or apricot preserves, warmed
Instructions
- Prepare the pastry cream: In a medium saucepan, combine whole milk, heavy cream, and half of the granulated sugar. Heat over medium heat until the mixture is just simmering. In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until pale and creamy. Gradually temper the egg yolk mixture by slowly whisking in the hot milk mixture to raise its temperature without curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a custard consistency. Remove from heat, stir in butter and vanilla extract until fully incorporated. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator until cold and set, about 2 hours.
- Make the tart shell: In a food processor, pulse together the all-purpose flour, powdered sugar, and salt. Add the cold salted butter pieces and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and heavy cream, then add this to the flour mixture and pulse until the dough begins to come together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim any excess. Prick the bottom with a fork, then chill the shell for another 15 minutes to prevent shrinking during baking. Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for an additional 10-15 minutes or until golden brown. Let cool completely.
- Assemble the tart: Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the sliced seasonal fresh fruits attractively over the cream. Using a pastry brush, gently brush the warmed apple jelly or apricot preserves over the fruits to add shine and preserve freshness. Chill the assembled tart for at least 30 minutes before serving to allow flavors to meld and the glaze to set.
Notes
- Use cold butter to create a flaky, tender tart shell.
- Tempering the eggs in the pastry cream is crucial to avoid curdling.
- Choose a variety of colorful seasonal fruits for an attractive presentation.
- The glaze adds both shine and helps keep the fruit fresh longer.
- Pastry cream can be made a day in advance and stored in the refrigerator.
