Classic French Fruit Tart
A buttery tart shell filled with creamy custard and topped with fresh seasonal fruits.
30 mins
Prep Time
25 mins
Cook Time
8
Servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water
- 1 cup pastry cream
- 2 cups mixed fresh fruits (strawberries, kiwi, blueberries, etc.)
- 1/4 cup apricot jam (for glaze)
Nutrition Facts
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Instructions
Make the tart dough: In a food processor, pulse flour, sugar, and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and ice water. Pulse until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll out dough on floured surface to fit a 9-inch tart pan. Press into pan and trim edges.
Line dough with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and bake 10 more minutes until golden. Let cool.
Spread pastry cream evenly in cooled tart shell. Arrange washed and dried fruits in decorative pattern on top.
Heat apricot jam with 1 tbsp water. Brush over fruits for shiny glaze. Chill for 1 hour before serving.
Chef's Tips
- Chill Time: For best results, chill dough thoroughly before rolling to prevent shrinking during baking.
- Fruit Selection: Use firm, ripe fruits that won't release too much liquid. Pat fruits dry before arranging.
- Pastry Cream: Make pastry cream a day ahead for easier assembly and better flavor development.
- Blind Baking: Use proper pie weights or dried beans to prevent bubbles in the tart shell.
- Serving Tip: For clean slices, dip knife in hot water and wipe between cuts.
- Variation: Try different glazes like red currant jelly for darker fruits or honey for a natural option.
