Garden Fruit Tart

Name: Garden Fruit Tart
Prep time: 45 min
Cook time: 20 min
Total time: 95 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cup all-purpose flour; 1/2 cup unsalted butter (cold and diced); 1/4 cup granulated sugar; 1 egg yolk; 2 tbsp cold water; 2 cups milk; 1 vanilla bean (split and seeds scraped); 4 egg yolks; 1/2 cup granulated sugar; 1/4 cup cornstarch; 2 tbsp unsalted butter; 2 cups mixed fresh fruits (such as berries, kiwi, and peaches, sliced)

95 min 8 slices Medium

All Recipes

Garden Fruit Tart

This delightful fruit tart features a crisp pastry crust filled with luscious crème pâtissière and topped with fresh seasonal fruits.

Prep

45 min

Cook

20 min

Total

95 min

Servings

Difficulty

Medium

The Best Garden Fruit Tart is a classic dessert that brings together the finest of what nature has to offer. Its combination of a buttery, flaky crust, smooth and creamy crème pâtissière, and a vibrant array of fresh fruits makes it a feast for both the eyes and the palate. This tart is perfect for showcasing the best of your seasonal fruit selection. Whether you have fresh berries, kiwi, or peaches, this dessert can be customized to suit your tastes and ingredient availability. It's a versatile recipe that not only looks impressive but also tastes delectable.

Instructions

Prepare the pastry crust

In a large bowl, combine flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Add egg yolk and cold water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.

Pro tip: Ensure the butter remains cold to achieve a flaky crust.

Bake the crust

Preheat oven to 375°F (190°C). Roll out dough to fit a 23 cm (9-inch) tart pan. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes until golden. Cool completely.

Pro tip: Use pie weights to prevent the crust from puffing up.

Make the crème pâtissière

In a saucepan, heat milk and vanilla bean until just boiling. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, stirring, until thickened. Remove from heat, stir in butter, cover, and chill.

Pro tip: Keep stirring to prevent lumps from forming.

Assemble the tart

Spread chilled crème pâtissière evenly into the cooled tart shell. Arrange fresh fruit on top in a decorative pattern.

Pro tip: For a glossy finish, brush fruit with a simple glaze made from apricot jam and water.

Chill the tart

Refrigerate the assembled tart for at least 1 hour before serving to set the crème pâtissière.

Pro tip: Chilling helps the flavours meld and sets the cream.

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Tips & Tricks

Use a variety of colourful fruits for visual appeal.
Chill the tart before serving for best results.
Serve with a dollop of whipped cream for extra indulgence.
Prepare the crust and crème pâtissière ahead of time for convenience.

Frequently Asked Questions

What fruits can I use for a fruit tart?

You can use a variety of fruits such as berries, kiwi, peaches, and mangoes. Choose what's in season for the best flavour.

How do you make crème pâtissière?

Crème pâtissière is made by thickening milk with egg yolks, sugar, and cornstarch, then flavouring with vanilla.

What is the difference between a tart and a tartelette?

A tart is a larger dessert, typically 23 cm (9-inch) in size, while tartelettes are smaller, individual-sized tarts.

How long does it take to make a fruit tart?

Including prep, cooking, and chilling times, it takes about 95 minutes to make a fruit tart.

Can I make a fruit tart ahead of time?

Yes, you can prepare the crust and crème pâtissière a day ahead. Assemble the tart with fresh fruit on the day of serving.

How do I keep the fruit from browning?

Brush the fruit with a simple glaze of apricot jam mixed with water to prevent browning and add shine.

Serving Suggestions

Serve this fruit tart chilled, either on its own or with a light dusting of icing sugar for added sweetness. Pair it with a glass of sparkling wine or a cup of coffee for a refreshing end to any meal. You can make the pastry crust and crème pâtissière a day in advance, keeping the tart shell in an airtight container and the crème pâtissière in the fridge. Assemble the tart the day you plan to serve it for maximum freshness. Store leftovers in the refrigerator for up to two days.