Homemade Fruit Tart Recipe with Cream - How to Make the Best Fruit Tart
This homemade fruit tart recipe is the perfect summer dessert. You can make every part of this recipe ahead of time, making it a convenient make-ahead dessert. The pastry cream is rich and smooth, with a hint of vanilla. The crust is buttery and crisp, providing the perfect base for the luscious cream and fresh fruit topping. Speaking of the topping, you can use any fruits that are in season to decorate your tart, making it a versatile and customizable dessert. A glaze of apricot preserves adds a beautiful shine and extra flavor to the fruit. Whether you're serving it at a party or enjoying it at home, this fruit tart is a showstopper. Let us show you how to make this delicious dessert step by step.
Ingredients:
- 1 egg
- 2 egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon fine sea salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, softened
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 4 cups fresh fruit or berries
- Apricot preserves
- Water
Cooking steps:
- To make the pastry cream:
- In a medium heatproof mixing bowl, whisk together the egg, egg yolks, sugar, cornstarch, and fine sea salt until smooth and lightened in color.
- In a large saucepan, heat the whole milk and unsalted butter until it begins to boil. Remove from heat.
- Slowly add one third of the hot milk mixture to the egg mixture, whisking constantly. Pour the warm egg mixture back into the saucepan and whisk to combine.
- Cook the mixture over medium heat, stirring constantly, until thickened. Remove from heat and whisk in the vanilla extract.
- Transfer the custard to a shallow bowl, cover with plastic wrap, and let it cool completely before refrigerating for at least two hours.
- To make the sweet tart crust:
- In the bowl of a stand mixer, cream together the softened butter, sugar, and salt.
- Add the egg yolk and vanilla extract and beat until incorporated.
- Gradually add the all-purpose flour and mix until the dough comes together.
- Shape the dough into a disc and press it into a tart pan, forming an even layer on the sides and bottom. Trim off the excess dough.
- Freeze the crust for 30 minutes, then bake at 350 degrees Fahrenheit for 25 to 28 minutes, or until golden brown.
- To assemble the fruit tart:
- Spread the pastry cream over the cooled tart crust.
- Decorate the tart with fresh fruit or berries of your choice.
- In a small bowl, mix apricot preserves with water, then glaze the fruit with the mixture.
- Refrigerate the tart until ready to serve.
- Enjoy this homemade fruit tart as a refreshing and delightful dessert for any occasion. The combination of creamy pastry cream, buttery crust, and juicy fresh fruit is simply irresistible.
