Okay, picture this: A picture of Sunlight streaming through the kitchen window, a gentle breeze carrying the scent of ripe berries, the smell of fresh flowers, and the aroma of citrus. And the star of the show, a glistening glittering tassel.French Fruit Tart Recipe.Is sitting pretty on the counter? Is it like a vacation for your taste buds? Why do people like chocolate lava cake? Is this like the bright, summery cousin that’s just as irresistible? What makes this tart a showstopper? I always get asked for the recipe after I make it, so I figured it was time to share it!
What is a French fruit tart?
Think of a French Fruit Tart as a delicious blank canvas for all your favorite fruits. It’s essentially a sweet pastry crust filled with a creamy custard (or pastry cream, if you’re feeling fancy), and then artfully arranged with fresh, seasonal fruits. The name comes from its French origins, where “tarte” simply means tart or pie. It’s lighter and fresher than a traditional pie, making it perfect for warmer weather. It’s essentially the elegant cousin of a Fruit Pizza, but with a much more sophisticated vibe. I always think of it as a miniature edible garden; so beautiful and tasty.
Why you’ll love this recipe?
What do I love about this book?French Fruit Tart Recipe. is how much flavor is packed into something so seemingly simple. The buttery, slightly crumbly crust, the smooth vanilla custard, and the burst of fresh fruit create a symphony of flavors and textures in your mouth. Seriously, it’s an explosion of deliciousness! It looks impressive, but it’s surprisingly easy to make. I swear, you don’t need to be a professional pastry chef to pull this off. The ingredients are also relatively inexpensive, especially if you use seasonal fruits that are on sale. And, best of all, you can totally customize it! Use any fruits you like, experiment with different extracts in the custard, or even add a layer of chocolate ganache under the custard for extra decadence.
This recipe is my go-to for potlucks, summer barbecues, or even just a special treat for my family. It’s always a hit, and I love how versatile it is. Sometimes I’ll make mini individual tarts instead of one large one. They are perfect for parties! Honestly, once you try this French Fruit Tart Recipe.You’ll be hooked. What makes this particular recipe stand out from others is the touch of lemon zest I add to it. It just adds a subtle brightness that complements the fruit beautifully. Is there a secret ingredient that takes your business to the next level?
How do I make French fruit tart?
Quick Overview
Making this French Fruit Tart Recipe. is easier than you think! You’ll start by making a simple sweet pastry crust, blind-baking it until golden brown. Then, you’ll whip up a creamy vanilla custard and pour it into the cooled crust. Finally, the fun part: arranging your favorite fresh fruits on top! A quick brush of apricot jam glaze gives it a beautiful shine and helps to preserve the fruit. Seriously, the hardest part is waiting for it to chill before you can dig in!
Ingredients
For the Sweet Pastry Crust:
2 cups all-purpose flour, plus more for dusting. I always use unbleached for the best flavor.
1/2 cup (1 stick) unsalted butter, cold and cubed. Make sure it’s really cold! It makes a huge difference.
1/4 cup granulated sugar. You can also use powdered sugar for a slightly more tender crust.
1 large egg yolk. Separate the egg carefully to avoid any whites getting in there.
Add ice water to dough. Mix well.
What is the best vanilla extract?
1/2 teaspoon lemon zest. This is my secret ingredient – don’t skip it!
What is the vanilla custard filling?
2 cups whole milk. You can use 2% milk, but whole milk will give you the richest flavor.
1/2 cup granulated sugar.
What is the best way to thicken custard?
How do you separate egg yolks?
2 tablespoons unsalted butter. Adds richness and shine.
1 teaspoon vanilla extract.
For the Fruit Topping:
Assorted fresh fruits, such as strawberries, blueberries, raspberries, kiwi, mandarin oranges, and grapes. Get creative! Use whatever is in season.
For the Apricot Glaze:
1/4 cup apricot jam. You can also use apple jelly or quince jelly.
1 tablespoon water.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom. How do you remove food from a pan?
Step 2: Make the Crust
In a large bowl, whisk together the flour, sugar, and lemon zest. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. It’s important to keep the butter cold so the crust is flaky.
Step 3: Add Egg Yolk and Water
In a small bowl, whisk together the egg yolk, vanilla extract, and ice water. Set aside. Add flour to the flour mixture and stir until a dough forms. Don’t overmix!
Step 4: Chill the Dough
Wrap the dough in plastic wrap and chill for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Step 5: Roll Out the Dough
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the prepared tart pan and press it into the bottom and up the sides. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork to prevent it from puffing up during baking. This is called “docking.”
Step 6: Blind Bake
Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from shrinking. Bake for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown. Let the crust cool completely before filling.
Step 7: Make the Custard
In a medium saucepan, whisk together the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce the heat to low and cook for another minute, stirring constantly.
Step 8: Temper the Egg Yolks
In a small bowl, whisk the egg yolks. Slowly drizzle a little of the Hot Milk mixture into the egg yolks, whisking constantly to temper them (this prevents them from scrambling). Pour the egg yolk mixture back into the saucepan and cook for another minute, stirring constantly, until the custard is smooth and thick.
Step 9: Finish the Custard
Remove the saucepan from the heat and stir in the butter and vanilla extract. Pour the custard into the cooled tart crust and spread it evenly.
Step 10: Arrange the Fruit
Arrange the fresh fruits on top of the custard in a decorative pattern. Get creative and have fun with it!
Step 11: Make the Glaze
In a small saucepan, combine the apricot jam and water. Cook over low heat, stirring constantly, until the jam is melted and smooth. Brush the glaze over the fruit to give it a beautiful shine and help preserve it.
Step 12: Chill
Refrigerate the tart for at least 2 hours before serving. This will allow the custard to set completely and the flavors to meld together.
Step 13: Serve
Carefully remove the tart from the pan and slice into wedges. Serve chilled and enjoy!
What to Serve It With
This French Fruit Tart Recipe is fantastic on its own, but it also pairs beautifully with a variety of other treats!
For Breakfast: I love pairing it with a cup of strong, dark roast coffee. The bitterness of the coffee balances the sweetness of the tart perfectly. A small slice alongside a yogurt parfait is also delightful.
For Brunch: Serve it with a selection of sparkling wines or a light and fruity mimosa. I also like to add a dollop of whipped cream and a sprinkle of chopped nuts for an extra touch of elegance.
As Dessert: This tart is the perfect ending to any meal. A scoop of vanilla Ice Cream or a drizzle of chocolate sauce elevates it to another level. I sometimes serve it with a glass of dessert wine, like Sauternes or Moscato d’Asti.
For Cozy Snacks: A slice of this tart is wonderful with a cup of herbal tea, especially chamomile or lavender. It’s also a comforting treat to enjoy while reading a book on a rainy afternoon. My kids love having it as an after-school snack!
My family loves to enjoy this tart after a summer BBQ. We usually pair it with a light lemonade. It’s become a tradition!
Top Tips for Perfecting Your French Fruit Tart
Want to take your French Fruit Tart Recipe to the next level? Here are some tips and tricks I’ve learned over the years:
Cold Butter is Key: Make sure your butter is very cold when making the crust. This will ensure a flaky and tender crust. I sometimes even freeze the butter for 15 minutes before using it.
Don’t Overmix the Dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
Chill the Dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking. Don’t skip this step!
Blind Bake Like a Pro: Use pie weights or dried beans to prevent the crust from puffing up during baking. Make sure the parchment paper is pressed firmly against the crust.
Tempering is Essential: When making the custard, temper the egg yolks by slowly adding a little of the hot milk mixture to the yolks. This prevents them from scrambling.
Get Creative with Fruit: Don’t be afraid to experiment with different fruits! Use whatever is in season or what you have on hand. Berries, kiwi, mandarin oranges, and grapes are all great options.
Apricot Glaze Alternatives: If you don’t have apricot jam, you can use apple jelly or quince jelly for the glaze. You can also make a simple syrup glaze by combining sugar and water in a saucepan and cooking until thickened.
I always add a pinch of salt to the custard to balance out the sweetness. It makes a big difference!
Storing and Reheating Tips
Want to enjoy your French Fruit Tart Recipe for days to come? Here are some storage tips:
Room Temperature: This tart can be stored at room temperature for up to 2 hours. Cover it loosely with plastic wrap to prevent it from drying out.
Refrigerator Storage: Store the tart in the refrigerator for up to 3 days. Place it in an airtight container to prevent the crust from becoming soggy.
Freezer Instructions: This tart can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you plan to store the tart for more than a few hours, it’s best to brush the fruit with the apricot glaze just before serving. This will prevent the fruit from becoming soggy.
I always store leftover custard in a separate container in the refrigerator. This way, I can use it to make another tart or enjoy it as a pudding.
Frequently Asked Questions
Final Thoughts
This French Fruit Tart Recipe is more than just a dessert; it’s a celebration of fresh flavors and simple elegance. I truly believe that this recipe is a must-try! The buttery crust, creamy custard, and vibrant fruit combination is simply irresistible. It’s a perfect dessert to impress your friends and family, and it’s easier to make than you think. If you loved this recipe, you might also enjoy my Lemon Tart or my Chocolate Tart. They are both equally delicious and satisfying! So go ahead, give this recipe a try and let me know how it turns out. I can’t wait to hear what you think. Happy baking!
French Fruit Tart Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.5 cup powdered sugar
- 0.5 cup cold unsalted butter cubed
- 1 large egg yolk
- 2 cups heavy cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups assorted fresh fruits such as berries, kiwi, and peaches
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Prepare the tart crust by combining flour, powdered sugar, and cold butter. Cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and mix until the dough comes together. Roll out the dough and fit it into a tart pan.
- Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the pastry cream over the cooled crust.
- Arrange the fresh fruits on top of the pastry cream. Refrigerate for at least 30 minutes before serving.
