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Fruit Tart

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A classic fruit tart featuring a buttery crust, creamy custard filling, and a colorful arrangement of fresh fruits glazed to perfection.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • 2 cups whole milk
  • 1/2 cup granulated sugar (for custard)
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter (for custard)
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup kiwi slices
  • 1/2 cup peach slices
  • 1/4 cup apricot jam (for glaze)
  • 2 tablespoons water (for glaze)

Instructions

  1. Prepare the tart crust by combining flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  2. Add egg yolk and cold water, mixing until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll dough and fit into a tart pan. Prick with a fork and line with parchment and pie weights. Bake for 15 minutes, remove weights, and bake an additional 10 minutes until golden. Cool completely.
  4. Make the custard: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk in hot milk, then return mixture to saucepan and cook until thickened. Remove from heat, stir in butter and vanilla, and let cool. Chill before use.
  5. Spread custard evenly into cooled tart shell.
  6. Arrange fresh fruit decoratively on top of custard.
  7. Make glaze: heat apricot jam with water until melted, then brush over fruit to give shine.
  8. Chill tart for at least 1 hour before serving.

Notes

  • Use any seasonal fruits for topping.
  • The tart can be prepared a day in advance.
  • Ensure custard is fully cooled before assembling.

Nutrition

Keywords: fruit tart, French dessert, custard tart, fresh fruit tart

Find it online: https://zesticook.com/fruit-tart/