This fruit tart is inspired by the classic French fruit tart, which is basically a dough crust, with a pastry cream filling (in my opinion one of the best creams in the world), and seasonal fruits on top. The result is one of the most delicious desserts you will ever try in your life.
Jump to recipe
But, besides being delicious, it is one of the most beautiful desserts out there. And this is because of all the fruit that is used on top. The usual thing is to use a variety of different fruits, seasonal ones. The truth is that you can use whatever you want, but it is always better to use sort of acid fruits, to balance the creaminess of the filling and the rich and dense base. I love the idea of using mango, kiwi, blueberries, strawberries, or blackberries, which look very nice because of their color. The idea is to put the things you like the most on top. You can even use pitahaya, grapes or peaches! However, you should avoid fruits that release too much water, such as watermelon, for example.
Taking a bite of this tart is amazing, because the balance of textures and flavors is simply put, perfect. The base is crunchy and dense, with a neutral flavor, the filling tastes like really intense vanilla, is creamy and a little sweet, and the fruit on top is fresh, with a soft texture and a little acid, so the combination inside your mouth while eating it is delicious!
In this recipe, the complicated part is the dough for the base. The rest is very simple. The filling, to make the pastry cream is quite simple, but it takes time. In fact, you can prepare both the base and the pastry cream in advance and then simply assemble the tart with the fresh fruit another day. Of course, the fruit has to be fresh.
This tart however, unfortunately, does not last very long. That is, it does not store very well, and this is because it has fresh fruit, and as we already know, fruit does not last many days in good condition. So when you make it you have to take advantage of it and eat it during those same days. And if you have to store it, put it in the refrigerator.
If you like this recipe, you have to check out our pretzel and strawberry tart, you will absolutely love it!
Fruit tart
Ingredients
For the tart base:
- 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
- 1/3 C (2.32 oz) (66 gr) white sugar
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1 egg yolk
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 1/4 C (5.70 oz) (162 gr) all purpouse flour
For the pastry cream filling:
- 1 recipe of our pastry cream
For the fruit:
- 4 C or 16.60 oz (470 gr) Fresh fruit, seasonal (strawberries, blueberries, raspberries, peaches, mango, kiwi, etc.)
- 1/4 C peach or apricot jam
Instructions
For the base of the cake:
- Put the butter, sugar and salt in a large bowl and beat with an electric mixer or hand whisk for 2-3 minutes until smooth and creamy.
- Add the egg yolk with the vanilla extract and beat for 1 more minute until well blended. Add in the flour in 2 separate additions, beating after each addition with a rubber spatula until a smooth and homogeneous dough is formed.
- Wrap the dough in kitchen plastic wrap and refrigerate for at least 1 hour and 30 minutes. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before using.
- Grease a round pie pan of approximately 9.80 inches (25 cm) wide, preferably with a removable bottom, with some butter. Once refrigerated, place the dough in the center of the pan and carefully flatten it with your hands so that it covers the entire base and sides of the pan. You can use the bottom of a glass to press the dough to even it all out. With a knife, trim any edges that overlap the edge of the pan and use the scraps to cover any areas of the base that look thinner. Cover the pan with plastic wrap and refrigerate for 30 minutes while preheating the oven.
- Preheat the oven to 356º F (180° C). If desired, place the pan on a baking sheet for easier handling. Bake the tart base for approximately 25 minutes until lightly golden brown.
- Once ready, take the tart base out of the oven and let it cool down completely before filling.
For the filling and finishing:
- Thoroughly wash the fruits and peel as needed. Cut the strawberries, kiwis and mango into thin slices.
- Place the tart base on a serving plate. With a hand whisk, whip the cold pastry cream for 1 minute until smooth, then pour it over the tart base, spreading it evenly with a spoon. Arrange the fruit on top of the pastry cream as desired, trying to place it how you like.
- Separately, place the apricot jam in a small microwave-safe bowl and heat for 30 seconds to make it more liquid. Varnish the fruit with the jam using a kitchen brush and it is ready.
- It is important to keep the tart refrigerated until it is consumed and avoid fruits that release a lot of water such as watermelon.
