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Delicious Homemade Fruit Tart for Any Occasion

A sublime dessert that combines a buttery, flaky crust with rich pastry cream and vibrant fruits, perfect for any event.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • Mixing Bowl
  • Saucepan
  • Tart Pan
  • Whisk
  • Fork
  • Plastic Wrap

Ingredients
  

Tart Crust

  • 2 cups All-purpose flour Sifted to remove lumps.
  • 1 cup Unsalted butter Cold and cut into small cubes.
  • 1/4 cup Granulated sugar Adds sweetness to the crust.
  • 1/4 teaspoon Salt Enhances flavor.
  • 3-4 tablespoons Ice water To bring the dough together.

Pastry Cream

  • 1 cup Heavy cream For a rich filling.
  • 1/2 cup Granulated sugar For sweetening the pastry cream.
  • 4 large Egg yolks Provides richness and thickens the cream.
  • 1 teaspoon Vanilla bean paste or extract Adds flavor to the pastry cream.

Topping

  • 2-3 cups Seasonal fruits Assorted fruits like strawberries, blueberries, kiwi, and mango.

Instructions
 

  • 1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk until well blended.
  • 2. Add the cold, cubed unsalted butter into the flour mixture. Work the butter into the flour until it resembles coarse crumbs.
  • 3. Gradually add the ice water, mixing gently until the dough begins to come together. Avoid overworking the dough.
  • 4. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • 5. In a saucepan, combine the heavy cream and granulated sugar over medium heat until just about to boil.
  • 6. Whisk the egg yolks in a separate bowl, then temper them with a small amount of the hot cream mixture.
  • 7. Pour the egg yolk mixture back into the saucepan and cook, stirring constantly until thickened.
  • 8. Stir in the vanilla and allow the pastry cream to cool before refrigerating until chilled.
  • 9. Preheat the oven to 375°F (190°C). Roll out the chilled dough and transfer it to a tart pan.
  • 10. Bake the crust for 20-25 minutes until golden brown, then cool completely on a wire rack.
  • 11. Spoon the chilled pastry cream into the cooled crust and spread evenly.
  • 12. Arrange the seasonal fruits on top of the pastry cream.
  • 13. Refrigerate the assembled tart for at least 1 hour before serving.

Notes

Store leftovers in the refrigerator for up to 2 days. Cover to maintain freshness.
Keyword Easy, Fruit Tart