This fruit tart recipe makes the most delightful dessert that combines the sweetness of ripe, juicy fruits with a rich, buttery crust. These colorful tarts are perfect for any occasion, from a casual picnic to a formal dinner party. With a few simple ingredients and a little bit of patience, you can create a delicious and visually stunning dessert.

Fruit tarts consist of a pastry crust, filled with a creamy custard or pastry cream, and topped with a variety of fresh or canned fruits. The crust is made of butter, sugar, and flour, and can be baked until it is crispy and golden brown.

The custard filling is made by heating milk, sugar, and egg yolks until thickened and then flavored with vanilla or other flavorings. The fruit toppings can include strawberries, blueberries, kiwi, mango, or any other fruit that is in season or readily available.

Fruit tarts are often served chilled, making them a refreshing and light dessert that is perfect for warmer weather.

Table of Contents

Ingredients for Fruit Tarts
Substitutes for Fruit Tart ingredients
How to store Fruit Tart
Fruit Tart Recipe
Similar Recipes

Ingredients for Fruit Tarts

Pastry crust (made from flour, sugar, butter, and egg)
Custard or pastry cream (made from milk, sugar, egg yolks, and flavorings such as vanilla extract)
Assorted fresh or canned fruits (such as strawberries, blueberries, kiwi, mango, or any other fruit of your choice)
Fruit glaze or jelly (optional, for added shine and sweetness)

Substitutes for Fruit Tart ingredients

Here are some substitutes for fruit tart ingredients:

Flour: You can use whole wheat flour or almond flour instead of all-purpose flour to make the crust.

Butter: For a dairy-free option, you can use coconut oil or vegetable shortening instead of butter.

Sugar: You can use honey, maple syrup, or agave nectar instead of granulated sugar. Keep in mind that these sweeteners are more liquid than granulated sugar, so you may need to adjust the amount of liquid in the recipe accordingly.

Egg yolk: You can use 2 tablespoons of aquafaba (the liquid from a can of chickpeas) instead of egg yolk to make the crust.

Milk: For a dairy-free option, you can use almond milk, soy milk, or coconut milk instead of regular milk to make the custard.

Cornstarch: You can use tapioca starch or arrowroot powder instead of cornstarch to thicken the custard.

Vanilla extract: You can use other extracts, such as almond or lemon, instead of vanilla extract to add flavor to the custard.

Apricot preserves: You can use other types of jam or preserves, such as strawberry or raspberry, to make the glaze. If you don’t have any preserves, you can make a simple syrup by heating equal parts sugar and water in a saucepan until the sugar dissolves, and then brush it over the fruit.

How to store Fruit Tart

Storing fruit tart properly is essential to maintain its freshness and flavor. Here are some tips on how to store fruit tart:

Refrigerate: Fruit tart should be stored in the refrigerator to keep it fresh. Cover the tart with plastic wrap or aluminum foil and place it in the refrigerator until you are ready to serve it.

Use an airtight container: If you want to store fruit tart for longer periods, place it in an airtight container to prevent moisture from seeping in and causing the crust to become soggy.

Serve chilled: Fruit tart tastes best when served chilled. Before serving, remove the tart from the refrigerator and let it sit at room temperature for a few minutes to take off the chill.

Freeze: Fruit tart can be frozen for up to one month. Wrap the tart tightly in plastic wrap and aluminum foil, and place it in a freezer-safe container. To serve, let it thaw in the refrigerator overnight, and then bring it to room temperature before serving.

Try this fruit tart recipe for your next brunch, dinner party, or just as a sweet treat for yourself, and let me know how it turns out!

Print Recipe

Fruit Tart Recipe

Ingredients

For the crust:

1 1/2 cups all-purpose flour
1/2 cup unsalted butter chilled and cubed
1/4 cup granulated sugar
1 egg yolk
2-3 tablespoons ice water

For the filling:

2 cups milk
4 egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract

For the topping:

2 cups fresh fruit such as strawberries, blueberries, raspberries, kiwi, or mango, sliced or diced
1/4 cup apricot preserves
1 tablespoon water

Instructions

Preheat the oven to 375°F (190°C).

For the crust:

In a food processor, pulse together the flour, butter, and sugar until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the mixture comes together into a ball. Add the ice water, one tablespoon at a time, until the dough is moist and holds together.
On a floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
Remove the weights and parchment paper, and continue baking for an additional 10-12 minutes or until the crust is golden brown. Let cool completely.

For the filling:

In a medium saucepan, heat the milk until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth. Gradually whisk in the hot milk until combined.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and begins to bubble, about 5-7 minutes.
Pour the custard into the cooled crust and smooth the top with a spatula. Chill in the refrigerator for at least 2 hours.

For the topping:

Arrange the sliced fruit on top of the chilled custard in a decorative pattern.
In a small saucepan, heat the apricot preserves and water until the mixture is smooth and liquid. Brush the glaze over the fruit.
Chill the tart for an additional 30 minutes or until the glaze has set. Serve chilled.