Fruit Tart

A fruit tart is a classic dessert found in fancy French bakeries, but it’s easy to make at home!

Course Dessert

Cuisine French

Keyword fresh fruit tart, fruit tart, summer dessert

Prep Time 20 minutes

Cook Time 35 minutes

Chilling Time 5 hours

Total Time 5 hours 55 minutes

Servings

Calories 250kcal

Author Kasey Schwartz

1 frozen pie dough thawed
2 cups whole milk
1 cup granulated sugar
6 egg yolks
¼ cup cornstarch
¼ tsp salt
1 tsp vanilla extract
4 cups mixed berries such as blueberries, strawberries, raspberries, blackberries
¼ cup apricot jam melted

Preheat the oven to 350F. Carefully roll out the pie dough to 1” larger than the tart pan and gently lay the dough into the pan, pushing to form the crust. Cut excess dough off with a paring knife. Cover the shell with parchment paper and add pie weights or beans/rice. Bake for 12 minutes, remove the parchment and weights, and return to the oven for another 10-15 minutes or until the crust is golden brown.
For the pastry cream, in a medium saucepan heat the milk to just below a simmer stirring to prevent scorching.
In a large bowl, whisk together the egg yolks and sugar until smooth. Add the cornstarch and salt and continue to whisk until combined. Temper the milk into the yolks and return everything to the saucepan. Continue to cook for another 6-8 minutes or until the mixture thickens. Whisk in vanilla and pour into a bowl to cool. Cover with plastic wrap, being sure to push the plastic onto the surface. Chill in the fridge for 2-3 hours.
Fill the cooled tart shell with pastry, smoothing the top with a spatula. Arrange the fruits on top in a decorative pattern. Brush the fruit with melted apricot jam, reheating as needed. Chill for 3-4 hours before serving.