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Classic French Fruit Tart

A beautifully crafted tart with a buttery crust, rich pastry cream, and an array of fresh fruits, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 piece pâte sucrée (sweet tart dough) This buttery, sweet pastry forms the crisp foundation of your tart.
For the Pastry Cream
  • 2 cups whole milk Rich and creamy, whole milk ensures a decadent pastry cream.
  • ½ cup sugar Balances the richness of the cream.
  • 3 tablespoons cornstarch Thickens the pastry cream.
  • 1 large egg Provides structure to the custard.
  • 2 large egg yolks Enhances creaminess and flavor.
  • 3 tablespoons unsalted butter, cut into pieces Adds a luxurious finish to your pastry cream.
  • 2 teaspoons vanilla extract Offers a warm, aromatic note.
For the Topping
  • 4 cups fresh mixed berries of choice, plus other fruits (e.g., sliced kiwi or mango) Creates a lively topping.
  • ¼ cup apricot jam Gives the tart a glossy glaze.

Method
 

Make the Crust
  1. Roll out the chilled pâte sucrée and press it into a tart pan, trimming any excess.
  2. Prick the base with a fork and chill again for about 30 minutes before baking.
  3. Bake at 375°F (190°C) until golden brown and set; allow the crust to cool completely before filling.
Make the Pastry Cream
  1. In a medium pot, heat the milk over medium heat until just about to boil, then remove from heat.
  2. In a separate heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch until smooth.
  3. Slowly whisk in about a quarter of the hot milk into the egg mixture to temper it.
  4. Pour the tempered mixture back into the pot with the remaining milk.
  5. Return the pot to medium heat and cook, whisking constantly, until thickened.
  6. Stir in the butter and vanilla extract.
  7. Cool in a shallow bowl covered with plastic wrap touching the surface.
Assemble the Tart
  1. Once everything is ready, remove the tart ring and place the tart shell on a serving platter.
  2. Spread the chilled pastry cream evenly in the tart shell.
  3. Artfully arrange the fruits over the pastry cream.
  4. Heat apricot jam with a tablespoon of water until thin, then glaze the fruits.
  5. Chill your finished tart until ready to serve.

Notes

For the best flavor, use high-quality vanilla extract. Customize fruit toppings based on seasonal availability. If short on time, store-bought pastry cream is an alternative.