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French Fruit Tart Recipe

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Ingredients

Warning0 allergens identified

French Fruit Tart Recipe

1 pt blackberrieshalved lengthwise

1 pt strawberrieshalved lengthwise

1 cup blueberries

3 kiwispeeled and sliced thinly

½ mangopeeled and sliced thinly lengthwise

¼ cup raspberries

¼ cup apricot jellyuse jelly for the smoothest texture

Pastry Cream

2 cups whole milk sub with full fat canned coconut milk for dairy-free

⅓ cup granulated sugar

4 egg yolks

4 tablespoons cornstarch

½ vanilla bean seeds scraped; or use 1 teaspoon vanilla bean paste or vanilla extract

2 tablespoons unsalted buttersub with vegan butter for dairy-free

Pâte Sucrée (Sweet Tart Dough)

1 stick unsalted buttersoftened to room temperature

½ cup powdered sugar

1 ¼ cups all purpose flour

¼ tsp sea saltomit if using salted butter

1 egg yolk

1 tsp vanilla extract

Prepare the pastry cream. Follow the instructions as directed for my pastry cream recipe and place in the refrigerator to chill for a minimum of 3 hours. When you're ready to use it, remove from the refrigerator and whisk it until smooth as necessary.

Prepare the tart dough. Follow the instructions for pâte sucrée as outlined in the recipe card. Cool the crust completely on a wire rack before assembling the fruit tart.

Assemble the tart. For best results, do not assemble the tart until the day you plan to serve it. Pour the pastry cream into the cooled crust and spread evenly. Arrange the fruit decoratively over the top, starting with the blackberries around the outer edges. Next top the tart with the strawberries, followed by the blueberries and the kiwi fruit. For the mango, arrange thin strips from top to bottom, which resemble a flower. Finish the tart with raspberries in the middle. The fruit listed is optional — feel free to customize this tart with your favorite fruit using the fruit tart design of your choice.

Place the apricot jelly in a small bowl and microwave for 30 seconds or until warm. Stir in 1 tablespoon of water (or more to reach the desired consistency), then brush the jam over the fruit. Store the tart uncovered in the refrigerator until serving time later the same day. Serve and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Pâte Sucrée Properly 🧊
Wrap your dough and refrigerate for at least 2 hours before rolling and baking to prevent shrinkage and ensure a crisp, tender crust that holds its shape beautifully.
Blind Bake for Crispy Crusts 🥧
Pre-bake your tart shell with parchment and pie weights for 15 minutes, then remove weights and bake 5 more minutes to achieve a golden, crispy base that won't absorb moisture from the filling.
Strain Your Pastry Cream 🍦
Pass your cooled pastry cream through a fine-mesh sieve to eliminate any cooked egg lumps, creating an impossibly smooth and luxurious filling that's restaurant-quality.
Glaze Fruit at the Last Moment ✨
Warm your apricot jelly and brush it onto arranged fruit just 1-2 hours before serving to maintain fruit freshness and prevent the glaze from becoming dull or sticky.
Arrange Fruit by Color & Height 🎨
Layer darker berries (blackberries, raspberries) first as a base, then arrange lighter fruits (strawberries, kiwis, mango) in concentric circles to create visual drama and ensure stable placement.