Save
This fruit tart is a delightful blend of crisp, buttery crust, smooth vanilla custard, and vibrant fresh fruits. It shines as a show-stopping dessert that feels both refreshing and indulgent, perfect for celebrations or a sweet ending to any meal.
I first made this tart for a family gathering and was amazed at how quickly it disappeared. It effortlessly combines elegance with comforting flavors.
Ingredients You Need
- All-purpose flour: forms the sturdy base of the tart shell use fresh flour for best results
- Unsalted butter, cold and cubed: delivers richness and flakiness in the crust
- Granulated sugar: adds gentle sweetness to the shell and custard
- Pinch of salt: enhances overall flavor and balances sweetness
- Large egg yolk: binds the dough creating a tender crust
- Whole milk: provides creaminess and body to the custard
- Cornstarch: thickens the custard smoothly without lumps
- Vanilla extract: gives fragrant warmth and depth to the custard
- Assorted fresh fruits like strawberries, blueberries, kiwis, and peaches: brighten the tart and add variety Choose ripe yet firm fruits for the best texture
Detailed Cooking Directions
- Build The Tart Shell:
- Combine flour, sugar, and salt in a mixing bowl until evenly mixed. Cut in cold butter with your fingers or a pastry cutter until mixture forms coarse crumbs. Stir in egg yolk and gently bring dough together without overworking.
- Press The Dough Into The Pan:
- Firmly press the dough into a tart pan making sure it is even and covers the base and edges. Use a fork to prick holes at the bottom to prevent bubbling.
- Bake The Shell:
- Preheat oven to 350 degrees Fahrenheit or 175 Celsius. Place the tart shell in the oven and bake for 20 minutes or until golden and crisp. Remove and let cool completely to prepare for filling.
- Prepare The Custard Filling:
- In a saucepan whisk milk, sugar, cornstarch, and a pinch of salt until fully combined. Cook over medium heat stirring constantly until mixture thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract. Let it cool slightly.
- Assemble The Tart:
- Pour cooled custard evenly into the baked tart shell. Arrange fresh fruits decoratively on top creating patterns or a casual mix according to your taste.
- Chill Before Serving:
- Place the assembled tart in the refrigerator for at least one hour to allow custard to set firmly and fruit flavors to meld.
I especially love how the fresh fruit topping makes each tart feel uniquely beautiful and fresh. One time I had a mishap with baking but the berry topping saved the day by distracting everyone with its vibrant colors.
Smart Storage Tips
Keep the tart covered loosely with plastic wrap to prevent the custard from drying out Refrigerate and consume within two days for freshness Avoid freezing as it can alter the texture of the custard and fruit
Ingredient Variations
Use almond extract instead of vanilla for a nutty twist Substitute half the milk with cream for an extra rich custard Add a thin layer of apricot jam beneath the fruit for added shine and sweetness
Perfect Pairing Ideas
Serve with a dollop of softly whipped cream or vanilla bean ice cream A cup of lightly brewed green tea or sparkling rosé complements the fruity brightness Soft nutty cheeses on the side can balance the sweet notes interestingly
Enjoy creating this elegant fruit tart that brings both beauty and flavor to your table.
Frequently Asked Questions
- → What type of flour is best for the tart shell?
All-purpose flour works best to create a tender, flaky crust without being too dense.
- → How can I prevent the custard from lumping while cooking?
Whisk continuously over medium heat until the mixture thickens to ensure a smooth custard without lumps.
- → Can I use other fruits for the topping?
Yes, berries, stone fruits, or tropical fruits can be arranged on top to suit your taste.
- → Why should the tart be chilled before serving?
Chilling allows the custard to set firmly and the flavors to meld for a refreshing texture.
- → Is there a way to keep the crust crisp after baking?
Ensure the tart shell is fully cooled before adding filling, and avoid overly watery toppings to maintain crispness.