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Fruit Tart

Fruit Tart

Okay, so here’s a simple recipe for a tasty dessert filled with fruit. You can personalize it by adding your own fruits and presenting it in an artistic way!

Ingredients for Fruit Tart:

For the Tart Shell:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons ice water
For the Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
For the Fruit Topping:
  • Assorted fresh fruits (berries, Apple slices, Kiwi, Peach, etc.)
  • Apricot or fruit preserves for glaze

Instructions for Fruit Tart:

1. Tart Shell:
  • Pulse the salt, sugar, and Flour together in a food processor.
  • Pulse in the cold butter until the mixture looks like coarse crumbs.
  • Beat the egg yolk with the ice water in a small bowl.
  • When the dough comes together, add the egg mixture to the flour mixture and pulse.
  • Place the dough onto a surface dusted with flour and form it into a disc. Refrigerate it for at least an hour after wrapping it in plastic wrap.
  • Turn the oven on to 190°C or 375°F.
  • Using a floured surface, roll out the chilled dough and place it into the tart pan. Prick the bottom with a fork.
  • Pie weights or dried beans can be used to fill the parchment paper-lined crust.
  • After 15 minutes of baking, take out the parchment and weights, and continue baking for a further 10 to 15 minutes, or until the cake is golden brown.
  • Let the crust of the tart cool fully.
2. Pastry Cream:
  • Heat the milk in a saucepan until it almost simmers.
  • Beat together sugar, cornflour, and salt in a separate basin. Whisk the egg yolks until they are smooth.
  • While continuously whisking, slowly pour the heated milk into the egg mixture.
  • Place the mixture back into the saucepan and whisk continuously over medium heat until it thickens.
  • Take off the heat and mix in the vanilla extract and butter.
  • Pour the pastry cream through a fine-mesh strainer into a bowl, place plastic wrap directly on top, and chill until the cream is firm.
3. Assembling the Tart:
  • Spread the pastry cream evenly throughout the tart shell after it has cooled along with the tart shell.
  • Top the pastry cream with an arrangement of your preferred fresh fruits.
  • Melt the apricot or fruit preserves in a small saucepan over low heat. To get rid of any solids, strain.
  • To give the fruit a glossy coating, drizzle the melted preserves over its surface.
  • Before serving, let the fruit tart cool in the fridge for at least one hour.

Enjoy your delicious homemade fruit tart!

Fruit Tart

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