I present a bakery style Easy Fruit Tart with a shortbread crust, vanilla pastry cream and a fresh fruit topping that looks straight from a French patisserie.

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I make a lot of bakery-style French desserts but this Fruit Tart Recipe actually stops people in their tracks. It pairs a crisp shortbread shell made from all-purpose flour with a silky pastry cream and a crown of assorted fresh fruit that looks like something from a patisserie window.

I love that it reads so fancy even when you keep things simple. If you’re into desserts like our Classic Eclair or Peach Galette then this Fresh Fruit Tart will be right up your alley, and honestly it’s way easier than it seems.

Ingredients

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Ingredient Quantities

All-purpose flour 1 1/4 cups (160g)

Powdered sugar 1/3 cup (40g)

Fine sea salt 1/8 teaspoon

Unsalted butter 1/2 cup (115g), cold and cubed

Large egg yolk 1

Cold water 1 to 2 tablespoons

Whole milk 2 cups (480ml)

Granulated sugar 1/2 cup (100g)

Large egg yolks 4

Cornstarch 1/4 cup (30g)

Unsalted butter 2 tablespoons (28g)

Pure vanilla extract 1 teaspoon

Apricot jam or preserves 1/3 cup (100g)

Water or lemon juice 1 tablespoon

Assorted fresh fruit about 3 to 4 cups total eg strawberries 1 cup hulled and sliced, blueberries 1 cup, raspberries 1 cup, kiwi 2 peeled and sliced, peach or nectarine 1 medium thinly sliced

Optional: powdered sugar for dusting

Optional: 1 egg white

How to Make this

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1. Make the shortbread crust: in a bowl whisk 1 1/4 cups (160g) all purpose flour, 1/3 cup (40g) powdered sugar and 1/8 teaspoon fine sea salt; cut in 1/2 cup (115g) cold cubed unsalted butter with a pastry cutter or fingers until pea sized crumbs; stir in 1 large egg yolk and 1 tablespoon cold water, add a 2nd tablespoon only if dough is too dry; gather dough without overworking, press evenly into a 9 or 10 inch tart pan with removable bottom, chill 30 minutes.

2. Blind bake the shell: preheat oven to 350°F (175°C); prick the chilled crust lightly with a fork, line with parchment and fill with pie weights or dried beans, bake 15 to 18 minutes until edges set; remove weights and parchment, if you like brush the inside quickly with 1 beaten egg white to seal (optional) and return 3 to 5 minutes until golden; cool completely.

3. Start the pastry cream: heat 2 cups (480ml) whole milk in a saucepan just to steaming, not boiling.

4. Temper the eggs: in a bowl whisk 1/2 cup (100g) granulated sugar with 4 large egg yolks and 1/4 cup (30g) cornstarch until smooth and pale; slowly whisk about a 1/3 cup of the hot milk into the yolk mixture to temper, then pour everything back into the saucepan with the remaining milk.

5. Thicken the cream: cook over medium heat stirring constantly with a whisk until the mixture comes to a boil and thickens, keep cooking and whisking 1 to 2 more minutes so the cornstarch fully activates and no raw taste remains.

6. Finish the custard: remove from heat, whisk in 2 tablespoons (28g) unsalted butter and 1 teaspoon pure vanilla extract until glossy; press plastic wrap directly on the surface to stop a skin forming and chill until cold, at least 2 hours (or put in an ice bath to speed it up then refrigerate).

7. Assemble tart: spread the chilled pastry cream evenly into the cooled tart shell, smooth the top with an offset spatula.

8. Arrange fruit: artfully place about 3 to 4 cups total assorted fresh fruit (for example 1 cup hulled and sliced strawberries, 1 cup blueberries, 1 cup raspberries, 2 peeled and sliced kiwis, 1 thinly sliced peach or nectarine) on top, work gently so berries don’t get crushed.

9. Make and apply the glaze: warm 1/3 cup (100g) apricot jam or preserves with 1 tablespoon water or lemon juice until loose, strain if needed and brush over the fruit to give shine and help it keep; chill the tart 30 to 60 minutes to set.

10. Serve and store: dust with powdered sugar if you want, slice with a sharp knife and serve the same day for best texture; keep leftovers covered in the fridge up to 2 days.

Equipment Needed

1. 9 or 10 inch tart pan with removable bottom (makes it way easier to unmold, trust me)
2. Mixing bowls, one large and one medium — for crust and custard (or use any clean bowls you got)
3. Whisk (for tempering and cooking the pastry cream)
4. Pastry cutter or clean fingers to cut the butter into the flour
5. Measuring cups and spoons plus a kitchen scale if you use grams
6. Parchment paper and pie weights or a bag of dried beans for blind baking
7. Medium saucepan for heating the milk and cooking the custard
8. Offset spatula or rubber spatula to spread the pastry cream smooth
9. Pastry brush, small fine mesh strainer and a sharp knife with a cutting board for glazing and slicing the fruit

FAQ

Q: How do I stop the crust from getting soggy? A: Blind bake the crust until it's light golden, let it cool, then brush the inside with a thin coat of beaten egg white and pop it back in the oven for 3 to 5 minutes to seal it. That creates a barrier so the custard and fruit dont soak in. Chill the shell before filling.

Q: My pastry cream got lumpy or looked curdled, what went wrong? A: Most likely the milk was too hot or you cooked too fast. Temper the egg yolks slowly by whisking a little hot milk into them first, then return to the pan and cook over medium low while whisking until thick. Cook until it just coats the back of a spoon, dont boil hard or the eggs will scramble. Strain if needed for extra smoothness.

Q: How do I keep the fruit shiny and from browning? A: Warm the apricot jam with a tablespoon of water or lemon juice until smooth and brush it lightly over the fruit. It gives a nice shine, seals the fruit and helps prevent oxidation. Use sparingly so it doesnt make the fruit too sticky.

Q: Can I make this tart ahead of time or freeze parts of it? A: Yes. You can blind bake the crust and freeze it wrapped for up to a month. Pastry cream can be made 1 to 2 days ahead and kept covered in the fridge. Assemble the tart the day you serve it for best texture, fresh fruit doesnt freeze well once arranged, it gets mushy.

Q: What fruits work best and how should I prep them? A: Choose firm ripe fruit like strawberries, blueberries, raspberries, kiwi, peaches. Hull and slice strawberries, pat everything dry so excess juice doesnt water down the filling. Cut larger fruit thin so slices lay flat and look pretty when arranged.

Q: How long will the tart keep and should it be served warm or cold? A: Keep the finished tart in the refrigerator, covered, for up to 2 to 3 days. It tastes best chilled or at cool room temp. Avoid leaving it out more than 2 hours because of the custard and fresh fruit.

How To Make The Best Homemade Fruit Tart Recipe Substitutions and Variations

All-purpose flour
- Gluten-free 1:1 blend + 1/4 tsp xanthan gum per cup, use same volume, crust may be slightly more crumbly
- Pastry flour, same amount, gives a more tender, flaky crust
- Almond flour, use 3/4 cup almond flour + 2 tbsp all-purpose or a yolk to help bind, crust will be denser and more nutty
Unsalted butter (cold, for crust or finishing)
- Cold coconut oil, measure 1:1, keeps crust flaky but adds a mild coconut taste
- Chilled vegetable shortening, 1:1, makes very tender crust but less buttery flavor
- Half butter half shortening, same total amount, balances flavor and flakiness
Whole milk (for pastry cream)
- 2% milk, same amount, slightly less rich but fine
- Half-and-half, same amount, richer creamier custard so reduce added butter by 1 tsp if you want
- Oat or almond milk, same amount, use unsweetened and expect a lighter flavor and thinner mouthfeel
Cornstarch (thickener for custard)
- Arrowroot, use equal amount, gives clear glossy finish and is great with fruit
- Tapioca starch, use equal amount, thickens well but can be a bit chewier if overcooked
- All-purpose flour, use 2 tbsp flour for every 1 tbsp cornstarch, cook a little longer to remove raw taste

Pro Tips

1. Keep everything as cold as you can when making the crust and work fast. Cold butter = flaky, tender crust. If you mush the dough too long the butter melts and it gets tough, so stop as soon as it holds together and chill it well before baking.

2. To avoid a soggy bottom, blind bake properly and let the shell cool completely before filling. If you want extra insurance, quickly brush the cooled interior with a little beaten egg white and pop it back in the oven for a minute so it seals. Dont pile the filling in while the shell is even a bit warm or moisture will weep into the crust.

3. When you make the pastry cream temper the eggs very slowly and keep whisking while it heats. Once it comes to a boil keep it on the heat for a minute or two so the cornstarch fully activates. If you do get tiny lumps, push the hot custard through a fine mesh sieve or give it a quick spin in an immersion blender, then press plastic wrap right onto the surface so a skin doesnt form.

4. Assemble at the last minute and use a warm, strained apricot glaze to shine and protect the fruit. Thin the jam a little with lemon juice if your fruit is very sweet, and slice the tart with a knife dipped in hot water and wiped between cuts for clean pieces. You can bake the shell and make the cream a day before, but add the fruit right before serving for best texture.

How To Make The Best Homemade Fruit Tart Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I present a bakery style Easy Fruit Tart with a shortbread crust, vanilla pastry cream and a fresh fruit topping that looks straight from a French patisserie.

Servings

servings

Calories

412

kcal

Equipment: 1. 9 or 10 inch tart pan with removable bottom (makes it way easier to unmold, trust me)
2. Mixing bowls, one large and one medium — for crust and custard (or use any clean bowls you got)
3. Whisk (for tempering and cooking the pastry cream)
4. Pastry cutter or clean fingers to cut the butter into the flour
5. Measuring cups and spoons plus a kitchen scale if you use grams
6. Parchment paper and pie weights or a bag of dried beans for blind baking
7. Medium saucepan for heating the milk and cooking the custard
8. Offset spatula or rubber spatula to spread the pastry cream smooth
9. Pastry brush, small fine mesh strainer and a sharp knife with a cutting board for glazing and slicing the fruit

Ingredients

All-purpose flour 1 1/4 cups (160g)
Powdered sugar 1/3 cup (40g)
Fine sea salt 1/8 teaspoon
Unsalted butter 1/2 cup (115g), cold and cubed
Large egg yolk 1
Cold water 1 to 2 tablespoons
Whole milk 2 cups (480ml)
Granulated sugar 1/2 cup (100g)
Large egg yolks 4
Cornstarch 1/4 cup (30g)
Unsalted butter 2 tablespoons (28g)
Pure vanilla extract 1 teaspoon
Apricot jam or preserves 1/3 cup (100g)
Water or lemon juice 1 tablespoon
Assorted fresh fruit about 3 to 4 cups total eg strawberries 1 cup hulled and sliced, blueberries 1 cup, raspberries 1 cup, kiwi 2 peeled and sliced, peach or nectarine 1 medium thinly sliced
Optional: powdered sugar for dusting
Optional: 1 egg white

Directions

Make the shortbread crust: in a bowl whisk 1 1/4 cups (160g) all purpose flour, 1/3 cup (40g) powdered sugar and 1/8 teaspoon fine sea salt; cut in 1/2 cup (115g) cold cubed unsalted butter with a pastry cutter or fingers until pea sized crumbs; stir in 1 large egg yolk and 1 tablespoon cold water, add a 2nd tablespoon only if dough is too dry; gather dough without overworking, press evenly into a 9 or 10 inch tart pan with removable bottom, chill 30 minutes.
Blind bake the shell: preheat oven to 350°F (175°C); prick the chilled crust lightly with a fork, line with parchment and fill with pie weights or dried beans, bake 15 to 18 minutes until edges set; remove weights and parchment, if you like brush the inside quickly with 1 beaten egg white to seal (optional) and return 3 to 5 minutes until golden; cool completely.
Start the pastry cream: heat 2 cups (480ml) whole milk in a saucepan just to steaming, not boiling.
Temper the eggs: in a bowl whisk 1/2 cup (100g) granulated sugar with 4 large egg yolks and 1/4 cup (30g) cornstarch until smooth and pale; slowly whisk about a 1/3 cup of the hot milk into the yolk mixture to temper, then pour everything back into the saucepan with the remaining milk.
Thicken the cream: cook over medium heat stirring constantly with a whisk until the mixture comes to a boil and thickens, keep cooking and whisking 1 to 2 more minutes so the cornstarch fully activates and no raw taste remains.
Finish the custard: remove from heat, whisk in 2 tablespoons (28g) unsalted butter and 1 teaspoon pure vanilla extract until glossy; press plastic wrap directly on the surface to stop a skin forming and chill until cold, at least 2 hours (or put in an ice bath to speed it up then refrigerate).
Assemble tart: spread the chilled pastry cream evenly into the cooled tart shell, smooth the top with an offset spatula.
Arrange fruit: artfully place about 3 to 4 cups total assorted fresh fruit (for example 1 cup hulled and sliced strawberries, 1 cup blueberries, 1 cup raspberries, 2 peeled and sliced kiwis, 1 thinly sliced peach or nectarine) on top, work gently so berries don’t get crushed.
Make and apply the glaze: warm 1/3 cup (100g) apricot jam or preserves with 1 tablespoon water or lemon juice until loose, strain if needed and brush over the fruit to give shine and help it keep; chill the tart 30 to 60 minutes to set.
Serve and store: dust with powdered sugar if you want, slice with a sharp knife and serve the same day for best texture; keep leftovers covered in the fridge up to 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.