Description
This classic Fruit Tart recipe features a buttery shortbread crust filled with smooth, creamy vanilla pastry cream, topped with a vibrant assortment of fresh fruits and glazed with apricot jam for a glossy finish. Perfect for dessert lovers seeking a stunning and delicious treat that can be prepared a few days ahead.
Ingredients
Pastry Cream
- 5 Large Egg Yolks
- 100 g Granulated Sugar (Caster Sugar)
- 40 g Cornstarch (Cornflour)
- 480 ml Whole Milk
- 2 tsp Vanilla Bean Paste (or vanilla extract)
- 1/8 tsp Salt
- 30 g Unsalted Butter
Shortbread Crust
- 200 g Salted Butter (room temperature)
- 90 g Powdered Sugar (Icing Sugar)
- 1 Egg Yolk (room temperature)
- 300 g All-purpose Flour (Plain Flour)
Fruit and Glaze
- 450 g Fresh Fruit (strawberries, raspberries, blueberries)
- 3 tbsp Apricot Jam (to glaze)
Instructions
- Make the Vanilla Pastry Cream: Whisk the egg yolks, sugar, and cornstarch together until pale and thick. Heat the milk in a saucepan over medium heat until it is scalding hot, with steam rising and tiny bubbles forming, but not boiling. Slowly drizzle the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and avoid scrambling.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and starts to boil vigorously with thick bubbles. Maintain boiling for 1-2 minutes to activate starches fully so custard sets properly, occasionally pausing whisking to let the bubbles form.
- Finish the Pastry Cream: Remove from heat and pass through a fine-mesh sieve if there are lumps. Stir in vanilla paste and salt, then add cold butter in small chunks, mixing each until fully incorporated. Cover with plastic wrap touching the surface to prevent skin formation and chill for at least 2 hours or up to 3 days.
- Make the Shortbread Crust: Beat room temperature salted butter and powdered sugar just until smooth without creaming. Add the egg yolk and mix until combined. Sift in the flour and gently stir until dough starts to form; avoid overmixing to prevent toughness.
- Prepare the Tart Shell: Press about two-thirds of the dough evenly into the bottom of a 9-inch tart pan with hands. Use remaining dough to form the sides evenly, ensuring it is pressed firmly into the bottom corners. Chill in the fridge or freezer for at least one hour before baking to prevent shrinking.
- Blind Bake the Crust: Preheat the oven to 350°F (180°C, 160°C fan). Line the tart shell with parchment paper and pie weights and bake for 15 minutes. Remove weights and parchment, then bake another 5-10 minutes until edges begin to turn light golden brown. Allow the crust to cool completely before filling.
- Assemble the Tart: Just before serving, wash, dry, and slice the fresh fruit. Whisk chilled pastry cream gently until smooth and spread evenly in the tart crust. Arrange fruit decoratively on top of the cream according to preference.
- Glaze the Fruit: Warm apricot jam in the microwave or stir with boiled water to create a thin glaze. Use a pastry brush to gently coat all the fruit, adding a professional shiny finish.
Notes
- Make the pastry cream in advance to allow proper chilling and thickening.
- Blind baking the crust prevents sogginess once filled with moist cream and fruit.
- Cover pastry cream surface with plastic wrap to stop skin forming.
- Do not overmix crust dough to keep the texture tender and flaky.
- Use fresh, ripe fruits for the best taste and presentation.
- Glazing the fruit enhances appearance and helps preserve freshness.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French