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Homemade Fruit Tart

A delightful dessert featuring a flaky crust, creamy vanilla custard, and a vibrant assortment of fresh fruit.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour Use cold for a flaky crust.
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter Cold and cubed.
  • 1 large egg yolk For richness.
  • 2 tablespoons ice water Cold water to help bind.
For the pastry cream filling
  • 2 cups whole milk Fresh for best results.
  • 4 large egg yolks Use room temperature.
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch For thickening.
  • 1 teaspoon vanilla extract Use high-quality for better flavor.
For the fruit topping
  • 2 cups assorted fresh fruit Berries, kiwi, peaches, etc.
For the glaze
  • 1/4 cup apricot jam Thinned with water if necessary.

Method
 

Prepare the crust
  1. In a mixing bowl, combine flour and powdered sugar.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Mix in egg yolk and water until dough forms.
  4. Roll out the dough and press it into a tart pan. Chill for 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Blind bake the crust for 15-20 minutes or until golden.
Make the pastry cream
  1. In a saucepan, heat milk over medium heat until just simmering.
  2. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Gradually whisk hot milk into egg mixture, then return to the saucepan.
  4. Cook while whisking until thickened, about 5-7 minutes.
  5. Remove from heat and stir in vanilla. Transfer to a bowl and cool.
Assemble the tart
  1. Spread the cooled pastry cream evenly into the baked tart shell.
  2. Arrange the fresh fruit artfully on top of the cream.
  3. Heat the apricot jam until melted and brush over the fruit for a glaze.

Notes

For best results, use fresh seasonal fruits and ensure the cream is thoroughly cooled before assembly.