French Fruit Tart Recipe

This classic French Fruit Tart recipe features a sweet, buttery pâte sucrée crust, luscious vanilla pastry cream filling, and fresh fruit glazed with apricot jam for a stunning finish. This is an impressive spring and summer dessert that’s very easy as the components can be made in advance!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: HARD

Prep. Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 10 servings

Calories: 339 kcal per serving

Ingredients

1 pt - blackberries
1 pt - strawberries
1 cup - blueberries
3 - kiwis
½ - mango
¼ cup - raspberries
¼ cup - apricot jelly
2 cups - whole milk
⅓ cup - granulated sugar
4 - egg yolks
4 tablespoons - cornstarch
½ - vanilla bean
2 tablespoons - unsalted butter
1 stick - unsalted butter
½ cup - powdered sugar
1 ¼ cups - all purpose flour
¼ tsp - sea salt
1 - egg yolk
1 tsp - vanilla extract

Instructions

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!

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