Tarte aux Fruits Recipe
This tarte aux fruits is a stunning dessert that’s perfect for any occasion, from a dinner party to a weekend brunch. Made with a buttery crust, rich pastry cream, and a colorful array of fresh fruits, it’s a showstopper that’s surprisingly easy to make.
Whether you’re a seasoned baker or a beginner, you’ll love creating this gorgeous tart that’s as much a feast for the eyes as it is for the taste buds.
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π₯ Ingredients
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2-3 tbsp ice water
For the pastry cream:
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
For the fruit topping:
- 2 cups mixed fresh fruit (such as strawberries, blueberries, raspberries, kiwi, mango, and/or peaches)
- 1/4 cup apricot jam
- 1 tbsp water
πͺ Instructions
Instructions:
- Make the crust: In a large mixing bowl, combine the flour, butter, sugar, and salt. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water, and stir with a fork until the dough comes together. If the dough seems too dry, add another tablespoon of ice water.
- Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the weights and parchment paper and bake for another 5-10 minutes, or until the bottom is dry and lightly golden. Let the crust cool completely.
- Make the pastry cream: In a medium saucepan, heat the milk and cream over medium heat until it starts to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly, until everything is combined.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the pastry cream from the heat and stir in the butter and vanilla extract. Let it cool to room temperature.
- Assemble the tart: Spread the pastry cream evenly in the cooled crust.
- Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
- In a small saucepan, heat the apricot jam and water over low heat until it melts and becomes smooth.
- Brush the apricot glaze over the fruit to give it a beautiful appearance
π Recipe
Tarte Aux Fruits French Fruit Tart
INGREDIENTS
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2-3 tbsp ice water
For the pastry cream:
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
For the fruit topping:
- 2 cups mixed fresh fruit such as strawberries, blueberries, raspberries, kiwi, mango, and/or peaches
- 1/4 cup apricot jam
- 1 tbsp water
INSTRUCTIONS
- Make the crust: In a large mixing bowl, combine the flour, butter, sugar, and salt. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water, and stir with a fork until the dough comes together. If the dough seems too dry, add another tablespoon of ice water.
- Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the weights and parchment paper and bake for another 5-10 minutes, or until the bottom is dry and lightly golden. Let the crust cool completely.
- Make the pastry cream: In a medium saucepan, heat the milk and cream over medium heat until it starts to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly, until everything is combined.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the pastry cream from the heat and stir in the butter and vanilla extract. Let it cool to room temperature.
- Assemble the tart: Spread the pastry cream evenly in the cooled crust.
- Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
- In a small saucepan, heat the apricot jam and water over low heat until it melts and becomes smooth.
- Brush the apricot glaze over the fruit to give it a beautiful appearance
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NUTRITION
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