Fruit tart
Fruit tart
A fruit tart is a pie filled with pastry cream and topped with fresh fruit: blueberries, kiwis, strawberries, etc. You can use any fresh fruit you like! Then, I glaze the fruit with apricot jam so they look shiny and don’t dry out. If you're eating the tart the same day, you don’t need to add a glaze like apricot jam. Personally, I find that apricot jam adds a nice little flavor. I prefer using apricot jam, though some people use gelatin instead.It’s a fresh dessert, perfect for summer, and I’ve been making it for many years. When you eat a slice of this tart, it feels like a super light dessert. I’m not saying it’s necessarily the healthiest dessert you’ll ever eat, but fresh fruit makes it feel guilt-free…!
Ingredients
Crust
- 1¼ tasse all-purpose flour
- 2 tbsp powdered sugar
- 10 tbsp very cold butter
- 3 tbsp ice water
Filling
- 1 cup milk (I use 1%, but 3% works great too!)
- 3 egg yolks
- ¼ cup granulated sugar
- 2 tbsp flour
- 1 tsp vanilla
- fresh fruit of your choice: strawberries, kiwis, blueberries, raspberries
- apricot jam for the glaze
Instructions
Crust
- Preheat oven to 390°F.
- In a food processor, blend the flour, powdered sugar, and very cold butter until the mixture becomes crumbly.
- Add the ice water and mix until a dough ball forms.
- Knead the dough by hand and roll it out on parchment paper. Place it in a 9-inch round tart pan with a removable bottom.
- Place parchment paper over the crust and fill with pie weights.
- Tip: If you want proper pie weights, here’s a link to buy some! I now use these weights to prepare my tart crusts!
- Bake for 10 minutes with the weights, then remove the weights and bake for another 10 minutes.
- Let the crust cool completely.
Filling
- Bring the milk to a boil in a small saucepan, then remove from heat.
- In a small bowl, whisk the egg yolks with the sugar until light and creamy. Then add the flour and, very, very, very slowly, add the hot milk while whisking.
- Tip: You really need to add the hot milk slowly to avoid cooking the eggs! I suggest adding one ladleful at a time.
- Return the mixture to the saucepan and bring to a boil over medium heat, whisking constantly. Let the filling boil for at least 2 minutes.
- Strain the filling through a sieve to ensure there are no lumps.
- Transfer to a bowl, cover with plastic wrap, and let cool in the refrigerator.
Assembly
- Pour the cooled cream into the cooled crust.
- Cut the fresh fruits of your choice.
- Decorate the tart with the fresh fruits.
- Heat the apricot jam in a small saucepan to liquefy it.
- Then strain the jam through a sieve to remove larger chunks.
- Using a silicone brush, glaze the top of the fruit tart with the apricot jam.
Video
Notes
Fruit tart Images
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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